Chef de Partie

Auberge CollectionKennebunk, ME
Onsite

About The Position

The White Barn Inn, Auberge Collection is seeking a Chef de Partie to join their culinary team. This role is responsible for overseeing the production of mise en place, monitoring proper storage and rotation of product, and assisting in training new team members on pastry techniques. The Chef de Partie will also develop new seasonal items, assist in organizing mise en place for events, track inventory, and ensure adherence to sanitation and resort requirements. This position requires maintaining knowledge of equipment use and resort policies.

Requirements

  • Must have 1+ years of pastry experience and a general understanding of all areas of savory kitchen (saute, pantry, grill etc.).
  • Ability to work independently and as part of a team.
  • Strong attention to detail and time management skills.
  • Ability to stand, walk, bend, and lift up to 25 lbs throughout the shift.
  • Flexible schedule, including weekends and holidays.

Nice To Haves

  • Preferred 3+ years experience.
  • Bilingual skills are a plus.

Responsibilities

  • Oversees the production of mise en place and monitors proper storage and rotation of product.
  • Assists in training new team members and developing their core competency on all pastry techniques.
  • Develops new seasonal items as needed.
  • Assists in organising all prepared mise en place as it pertains to various events across the property.
  • Tracks inventory usage and relays necessary orders appropriately.
  • Maintains and strictly abides by state sanitation/health regulations and resort requirements.
  • Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, and teaches this knowledge to new team members.
  • Maintain complete knowledge of and comply with all departmental/resort policies and procedures, other information pertinent to the job performance.
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