Chef de Partie

ROCK BARN COUNTRY CLUB & SPA LLC•Statesville, NC

2d•Onsite

About The Position

Assists the Executive Sous Chef in supervising food production for all food outlets, banquets events and other functions at the club. Supervises food production personnel, assists with food production tasks as needed, and assures that quality and cost standards are consistently attained.

Requirements

Ability to get along with others
Highly service oriented, possess exemplary personal skills and be well organized
Must maintain a professional appearance at all times
Be able to understand and have to the potential to achieve employee and departmental goals
Be able to be punctual and prepared for each day
Adhere to all Statesville CC and departmental policies and procedures
Present a well-groomed, professional appearance at all time while on property.
Complete in-house orientation program, which includes all policies and procedures as per the manual and employee handbook
Must be able to lift 50lbs
Must be able to work 50 hrs a week
Must be able to stand for long periods of time

Nice To Haves

Culinary Degree with 2 years experience preferred

Responsibilities

Prepares, or directly supervises, the daily preparation of soups, sauces, foods, etc. for all member service a la carte operations
Assumes responsibility for the quality and consistency for all member a la carte outlets including but not limited to restaurant lunch service, restaurant dinner service and seasonally pool service.
Assists the Executive Sous Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production
Assumes complete charge of the kitchen in the absence of the Executive Sous Chef
Assists Executive Sous Chef with supervision of employees, sanitation and safety, menu planning, and related production activities
Consistently maintains standards of quality, cost, eye appeal, and flavor of foods
Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club
Prepares menus, cost menus and performs other duties as assigned by the Executive Sous Chef
Personally works in station assigned by the Executive Sous Chef
Responsible for receiving and storage of food purchases
Assist the Executive Sous Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff and other company properties on an on-going basis.
Apply to all aspects of daily operating routine, the Company Values of Statesville Country Club
Attend all required departmental, training and general meetings
Assist other employees whenever possible