Chef De Partie

GATE HR•Jacksonville, FL

6d•Onsite

About The Position

The Chef De Partie prepares food cooked to order according to approved standard recipes, plates food for service according to established presentation criteria, and ensures that food is high quality and served to guests promptly. The role is expected to be a creative, proven service leader who advances food and beverage operations through an understanding of current industry trends. The position requires knowledge of food-service sanitation standards and kitchen equipment. The Chef De Partie sets up and maintains a safe, clean, organized work area; handles and prepares ingredients; follows recipes and portion-control guidelines; monitors food temperatures and service timing; and properly cleans and secures the kitchen at the end of the shift. The role also requires teamwork, courteous interactions with guests and colleagues, attendance at required training and meetings, and compliance with safety and emergency procedures. A flexible schedule may include weekends and holidays, if required.

Requirements

High school diploma or equivalent.
Ability to speak, read, write, and comprehend English well enough to communicate effectively with staff.
Two or more years of cooking experience in an upscale luxury hotel or freestanding restaurant.
Post-secondary culinary training or certification as a cook from a recognized culinary training school, plus two years of hands-on experience.
Thorough knowledge and understanding of food-service sanitation standards and kitchen equipment and its use.
Ability to work a flexible schedule, including weekends and holidays if required.

Responsibilities

Prepare food cooked to order according to approved standard recipes.
Plate food according to established plating and presentation criteria.
Ensure food is high quality and served to guests promptly.
Organize the work area with necessary supplies and equipment.
Receive, inspect, and rotate food products to ensure ingredients are fresh and of high quality.
Prepare and store raw food products before final cooking.
Follow standardized recipes and portion-control guidelines, minimizing waste.
Monitor finished food awaiting server pickup and notify a supervisor about service delays.
Follow governmental food sanitation standards; monitor refrigeration and holding temperatures; clean and sanitize work surfaces; and wash hands frequently.
Use kitchen equipment safely according to manufacturer recommendations and report equipment malfunctions or safety hazards promptly.
Notify the steward when clean dishes, pots, pans, or other items are needed, and return soiled cookware and utensils to the pot-wash area.
Clean and break down the work area, store unused ingredients properly, complete closing work, turn off cooking equipment, and secure the kitchen at the end of the shift.
Attend required training, safety courses, office meetings, and departmental meetings.
Promote teamwork and communicate problems or significant unusual matters promptly.
Maintain a polite, friendly, and helpful atmosphere with guests, management, and coworkers.
Execute emergency procedures and comply with required safety regulations and procedures.
Maintain cleanliness and good condition of equipment and the work area.
Know Material Safety Data Sheets and proper labeling requirements.
Arrive consistently on time and in proper attire.