Chef de Partie, Graylyn Conference Center

Wake Forest University•Winston Salem, NC

16h•Onsite

About The Position

Oversees the daily operations of the kitchen. Manages the preparation lists, recipe development, inventory and ordering of all food and cleaning supplies. Responsible the production of food and ensures creativity and quality as it relates to the culinary experience.

Requirements

Associate’s degree in Culinary Arts, with at least two years of experience in a culinary management position in a fine dining or production environment, or an equivalent combination of education and experience.
Knowledge of food handling, safety, and sanitation for a commercial kitchen.
Demonstrated knowledge of high-volume production (i.e., buffet, private dining, or conference dining).
Demonstrated knowledge of professional kitchen equipment, its function, maintenance, and care.
Knowledge of supplies, equipment, materials and/or services ordering and inventory control.
Knowledge of current culinary trends; strong presentation skills.
Maintains health, sanitation, and safety standards for food service production in order to comply with standards and external regulations.
Ability to present and display a professional demeanor at all times.
Excellent communication skills, both written and verbal; strong interpersonal skills.
Ability to work a flexible schedule; nights and weekends.
Ability to meet the requirements of the University’s automobile insurance.

Nice To Haves

The position profile identifies the key responsibilities and expectations for performance. It cannot encompass all specific job tasks that an employee may be required to perform. Employees are required to follow any other job-related instructions and perform job-related duties as may be reasonably assigned by his/her supervisor.

Responsibilities

Oversees the daily production of culinary products according to prescribed recipes; establishes and enforces standards to control the quality of food products, services, and equipment.
Assists the Executive Chef with inventories, cost controls, requisitioning, and issuing supplies and equipment for food production.
Oversees food production and kitchen personnel in the absence of the Executive Chef.
Assists the Executive Chef with the supervision of employees, sanitation and safety, menu planning, and related production activities; manages the daily assignments for culinary staff.
Creates, produces, and fabricates meats and fish; cleans and maintains work areas, utensils, and equipment.
Maintains high levels of health, sanitation, and safety standards for food service production staff.
Consistently maintains standards of quality, presentation and storage for all food products.
Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other areas as appropriate.