Demi Chef de Partie - Pastry

Shore Lodge Whitetail LLC • McCall, ID

128d

About The Position

Pastry is one of our smallest departments, so when you create something notable, it is felt throughout the entire operation. Imagine whipping up a batch of cookie dough in the morning and paddle boarding in the afternoon. This is typically an am schedule, which allows for playtime in this mountain paradise. Our dessert menu changes with the seasons, and you get to support and develop our seasonal offerings, so boredom is never an option! You will be responsible for supporting the operations of the pastry department, assisting the Pastry Chef de Cuisine in all duties, ensuring excellent quality throughout our dessert offerings.

Requirements

• High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience 5+ years in the culinary industry.
• Must be able to read and prepare standardized recipes according to Chef’s specifications.
• Possess and exhibit an understanding of proper food handling, equipment and utensils.
• Ability to work cooperatively, creating smooth operations in the kitchen.
• Ability to multi-task while maintaining a high level of organization remaining detail oriented.
• Must be able to communicate effectively with fellow associates, supervisors, managers and staff.
• Must be able to sustain a fast pace while staying focused on the finest of details.
• Must be able to understand and utilize Shore Lodge’s expeditor system.
• Know the facilities fire and safety standards and operation of kitchen and fire response equipment.
• Able to function with prolonged periods of standing and walking in hot kitchen environment.

Responsibilities

• Read, understand and execute standardized recipes as well as development of new recipes.
• Assist Chef’s in food requisition to ensure sufficient inventory while minimizing waste.
• Ensure attractive placement of food items, show pieces etc… on display where required.
• Receive food / event orders and prepare them to specifications.
• Make logical decisions relating to par levels.
• Possess the ability to read banquet BEO.
• Set up daily mis-en-place.
• Send for requisitioned items from storeroom, personally verifying both quantity and quality.
• Supervise the general cleaning and proper handling of food leftovers after meal services.
• Reorganize refrigerators, re-stock items up to par and reorganize section for next meal preparation.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: Associate degree