Food Services - Chef De Partie

Healthright 360•San Francisco, CA

45d

About The Position

KEY RESPONSIBILITIES Catering Responsibilities: Oversee, plan, organize, and execute catering offsite events in collaboration with the Food Services Management team. Food Service Responsibilities: Ensure meals are well balanced, nutritious, and appealing. Reduce unnecessary costs whenever possible and ensure all production and meal products are staged. Follow standard production menu. Order food online within budget. Prepare food for residents and catering as needed. Drive food services van to transport food, meals, and other supplies between facilities. Monitor on sites, productivity, etc. Guides cook and client volunteers, provide training on safe food handling, proper sanitation, and utilization of the FIFO method of inventory control, and coach team members on proper interaction with clients. Food Storage and Safety Responsibilities: Manage food storage, proper refrigeration, and inventory control. Maintain professional safety standards, cleanliness, and sanitation in accordance with health and safety codes. Coordinate service and repair of equipment. Notify supervisor of equipment needs. Treatment Setting Responsibilities: Ensure that all kitchen client workers are familiar with agency and departmental policies, procedures, practices safe food handling and hold clients accountable. Train and evaluate clients assigned to kitchen. Maintain team spirit and morale within kitchen. Work as part of the team and perform other functions that further departments and agency need.

Requirements

High school diploma or equivalent required
Experience in a professional kitchen, preferably in various culinary roles
Experience with FIFO method
Proven experience in a Chef de Partie or similar position, demonstrating leadership in the kitchen
Complete background check and livescan clearance
Current certification in food safety and sanitation

Nice To Haves

Culinary degree from a recognized culinary institution preferred.

Responsibilities

Oversee, plan, organize, and execute catering offsite events
Ensure meals are well balanced, nutritious, and appealing
Reduce unnecessary costs
Follow standard production menu
Order food online within budget
Prepare food for residents and catering as needed
Drive food services van to transport food, meals, and other supplies between facilities
Monitor on sites, productivity, etc.
Guides cook and client volunteers
Provide training on safe food handling, proper sanitation, and utilization of the FIFO method of inventory control
Coach team members on proper interaction with clients
Manage food storage, proper refrigeration, and inventory control
Maintain professional safety standards, cleanliness, and sanitation in accordance with health and safety codes
Coordinate service and repair of equipment
Notify supervisor of equipment needs
Ensure that all kitchen client workers are familiar with agency and departmental policies, procedures, practices safe food handling and hold clients accountable
Train and evaluate clients assigned to kitchen
Maintain team spirit and morale within kitchen
Work as part of the team and perform other functions that further departments and agency need