Chef de Partie

KW Property Management Careers•Naples, FL

22h•Onsite

About The Position

The Chef de Partie is responsible for overseeing cooks and ensuring that all orders are prepared in a timely manner and according to restaurant standards and customer specifications. This role involves supervising a team of cooks, ensuring food quality and safety, managing inventory, preparing menu items, maintaining kitchen cleanliness, and adhering to food management practices to reduce waste and contamination. The position also requires following up on maintenance issues to ensure a safe and sanitary kitchen environment.

Requirements

High school diploma or GED.
Food Safety Certification (Florida Food Manager Certification)
Prior experience in a related food service position in a kitchen as a cook or related position
Experience in using cutting tools, cookware and bakeware
Knowledge of various cooking procedures and methods including grilling, baking and boiling
Good communication skills
High school diploma or equivalent or a diploma from a culinary school

Responsibilities

Supervises team of cooks and assesses quality of food to ensure that all food is prepared safely, efficiently to restaurant standards
Supervises all food preparation, receiving and storage, and maintains knowledge of all standard procedures, policies and best practices to ensure a safe and sanitary work and food preparation environment.
Assists property leadership with ordering and inventorying of all food and food related products, to ensure adequate stock of all necessary items and ingredients.
Maintains KWPMC order guides, receiving logs and inventory sheets to accurately account for food expense.
Assist in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats.
Preparing all menu items, event menus and special requests as requested by F&B property leadership, ensuring that all items are plated and garnished in accordance with standards.
Ensuring that all kitchen stations are adequately stocked with the necessary meal ingredients, tools and equipment.
Ensuring that all kitchen stations, storage areas and surfaces are cleaned and disinfected before and after each shift.
Ensuring that all opening, preparation and closing checklists are completed daily.
Adhering to standard KWPMC food management practices to reduce food wastage and minimize the risk of contamination.
Supervises all daily, weekly & monthly safety checklists and deep cleaning rotations to ensure that the kitchen environment is maintained, sanitary and safe.
Follows up with maintenance and property leadership when any deficiencies are observed, following through to resolution.