Chef de Partie

Auberge Resorts • Park City, UT

90d

About The Position

Join an exciting and dedicated team committed to achieving excellence every day! Must thrive in a fast-paced, high volume work environment and have meticulous attention to detail. Overall property cleanliness and accountability of its staff are imperative.

Requirements

• Comprehensive understanding of all savory kitchen areas (sauté, pantry, grill, etc.) is required.
• 3+ years of cooking experience required for CDP level position.
• Exceptional verbal and written communication skills are essential for effective team collaboration and guest interactions.
• Superior organizational abilities are crucial for leading and maintaining an efficient and productive kitchen environment.
• In-depth knowledge of multiple cooking techniques is imperative.
• Demonstrated ability to perform effectively and respectfully under high-pressure situations and in fast-paced environments is a critical requirement.
• Rapid adaptability to new recipes and cooking procedures is essential for success in this role.
• Exemplary time management skills are necessary to meet the demands of a high-standard, high-volume kitchen.
• Strong teamwork orientation with the capacity to work cooperatively in a professional kitchen setting is mandatory.
• Ability to swiftly and effectively resolve routine kitchen-related challenges, with minimal assistance is expected.
• Schedule flexibility is expected, within reason.

Nice To Haves

• Willingness to go above and beyond to guarantee extraordinary results is the foundation of this role.
• Strong desire to learn and grow is a MUST!

Responsibilities

• Area supervisor responsible for station procedures (grill, saucier, sautee, or pantry), and may serve as area supervisor on duty.
• Produce and update check lists DAILY, for all production, operational and cleaning needs.
• Produce, taste and/or approve all food items for the respective section, confirming quality and quantity standards.
• Report any and all discrepancies, make recommendations and follow up to ensure timely solutions.
• Assist in training employees in proper food handling, food preparation and cooking.
• Continue to develop operating procedures to improve overall efficiencies for the kitchen.
• Oversees the production of mise en place of respective areas and monitors proper storage and rotation of products.
• Assists in training new team members and developing their core competency on all relevant techniques.
• Develops new seasonal items in collaboration with management team.
• Assists in organizing all prepared mise en place as it pertains to various events, as needed across the property outlets.
• Tracks inventory usage and relays necessary orders daily. Reports discrepancies and potential solutions immediately.
• 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.
• Evaluates team member efforts, skillset, standards and following of procedures, as pertinent to the job performance.

What This Job Offers

• Career Level: Mid Level
• Number of Employees: 1,001-5,000 employees