Chef de Partie

Northwell•Town of Huntington, NY

7d•$58,540 - $92,650

About The Position

The Chef de Partie guides team members in their performance and duties and collaborates with front-of-house leads and team leaders to support smooth, timely service. The role specializes in preparing a designated food group or station, such as meat, fish, vegetables, sauces, or desserts. It is responsible for preparing food and food stations for the assigned specialty area and producing menu items in accordance with established recipes, menus, quality standards, and portion-control guidelines. The Chef de Partie provides staff training and operational guidance, supports staff counseling and evaluations, helps with menu planning, and coordinates food production. The role also maintains safe, sanitary work areas and equipment, monitors food storage and time-and-temperature requirements, communicates inventory issues and equipment malfunctions to culinary leadership, and addresses customer questions and complaints. Hours and shifts may vary, and the position works weekends and holidays.

Requirements

Associate's degree or an equivalent combination of education and related experience.
3–5 years of relevant experience.

Nice To Haves

Leadership experience.
Culinary education.

Responsibilities

Guides team members' performance and duties and collaborates with front-of-house leads and team leaders to support smooth, timely service.
Trains new staff members and provides ongoing educational programs for staff.
Provides input into staff counseling and evaluations and assists with competency assessments and performance appraisals.
Ensures safety measures are followed and advises staff on customer service, equipment operation, safety, and infection control.
Prepares food and food stations for the designated specialty area.
Prioritizes, schedules, assigns, and monitors work to optimize food preparation and meet menu requirements, including developing, selecting, and standardizing production recipes.
Establishes food presentation techniques and quality standards for taste, temperature, appearance, and volume.
Assists management with menu planning for patients, the cafeteria, and catering functions.
Generates and posts daily food production sheets based on estimated food consumption.
Prepares food items for each meal period according to established recipes and menus.
Guides appropriate use of equipment, utensils, cooking techniques, and sanitary practices.
Cooks food according to menu requests, portions products according to established guidelines, and places food on the meal-tray assembly line or serves it as requested.
Wraps, dates, labels, and stores unused food and discards food that does not meet time and temperature guidelines.
Complies with sanitation, safety, and fire regulations and cleans the work area, equipment, and utensils.
Reports inventory overages or shortages to the Executive Chef and Executive Sous Chef.
Reports malfunctioning equipment or utensils to the Executive Chef and Sous Chef.
Addresses and resolves customer questions and complaints.
Follows opening and closing procedures.
Performs related duties as required.