CHEF DE PARTIE

Fisher Island Club•Fisher Island, FL

2h•Onsite

About The Position

Fisher Island Club is looking to hire a full-time Chef De Partie. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. The Chef de Partie is the highest hourly rank in the kitchen and is considered to be the training ground for future sous chefs. This is an hourly supervisor position. In this position, it is crucial that the individual has clear career aspirations, has committed themselves to the seriousness of their role, and begins to look at their job with a management mentality. Planned, prep, set up, and provide quality service in all areas of food production including, but not limited to all menu items supplied by their perspective kitchen. Displays a level of competency in cooking which allows them to be a role model amongst their peers. Shows the highest initiative to complete tasks to the chef’s specifications in a timely manner, employee will be able to follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef’s expectations. Maintain and contribute to a positive work environment.

Requirements

High school diploma or equivalent vocational training certificate.
3 years experience in the culinary field
Ability to communicate in English with guests, co-workers, and management.
Ability to compute basic mathematical calculations.
Must pass with satisfactory results, a cooking demo for the chef.
Ability to perform job functions with attention to detail, speed, and accuracy.
Ability to prioritize, organize, delegate work, and follow through with assigned tasks.
Ability to be a clear thinker, remain calm, and resolve problems using good judgment.
Ability to work well under the pressure of meeting production schedules and timelines of food displays.
Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
Ability to work well with others in a team environment.
Contribute to the growth and success of the team.

Nice To Haves

Culinary college degree
Food handling certificate
Sanitation Certificate.
Ability to communicate in multiple languages

Responsibilities

Planned, prep, set up, and provide quality service in all areas of food production including, but not limited to all menu items supplied by their perspective kitchen.
Displays a level of competency in cooking which allows them to be a role model amongst their peers.
Shows the highest initiative to complete tasks to the chef’s specifications in a timely manner, employee will be able to follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef.
Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef’s expectations.
Maintain and contribute to a positive work environment.
Ability to maintain a clean, neat, and organized work environment.
Ability to follow recipes, to increase or decrease recipes as needed.
Good knife skills.
Can season food properly.
Can properly follow all processes that are in place.
Understands how to read recipes.
Can communicate with all internal employees efficiently. stewarding, banquets.
Can fill out all requisitions properly.
Can follow all rules and regulations in the employee handbook properly.
Properly rotate the product in the walk-in cooler.
Clean and maintain equipment properly.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.