Chef de Partie

Clinton Foundation • Little Rock, AR

4h

About The Position

42 Bar and Table Restaurant is open 7 days a week. We offer lunch and brunch on Sunday. 42 maintains 4.8 out of 5 and 100% recommended in open table. Voted best Business Lunch in Soiree recommendations. Everything is made from scratch all the way down to the ice cream. Great family atmosphere that believes in superior hospitality and proving a Presidential experience.
The primary purpose of this position is to create an exceptional culinary experience for guests through the preparation and presentation of our menu. The 42 bar and table Chef de Partie will prepare restaurant and banquet food according to standardized recipes and specifications while maintaining the cleanliness and sanitation of the kitchen including all floors, equipment, workstations, and walls. Maintaining a healthy, clean restaurant impacts patronage at 42 Bar and Table. Food safety, if not properly addressed, could violate Federal regulations and cause illness. The performance of the Chef de Partie has a direct impact on the success of the Department of Food, Beverage, and Events and 42 Bar and Table, as well as its reputation in the community. Quality of food impacts the satisfaction of customers, and therefore volume of business in both banquet and restaurant settings.

Requirements

• MUST HAVE A REAL ID OR US PASSPORT
• High school diploma or equivalent.
• At least five (5) years of cooking experience required including food preparation.
• Knowledge of banquet service standards.
• Must be able to multi-task. Ability to cope with varied and fast paced activities.
• Must be able to work in a varying schedule including nights, early mornings, weekends and holidays.

Nice To Haves

• Culinary degree or apprentice training certificate.

Responsibilities

• Prepares food according to standardized recipes with attention to sanitation, safety, and quality. Develop and produce daily specials for the restaurant and banquet menu items to specifications.
• Maintains inventory levels and advises supervisor of low inventory items; Assists in receiving items and taking inventory as required.
• Maintains a clean work space at all times.
• Complies with all policies and standards/procedures applicable to the position, including attendance, time, quality control, and other standards.
• Train, develop, coach line and banquet staff on proper cooking and set up of standard recipes.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 251-500 employees