Employee Cafeteria Demi Chef de Partie

Shore Lodge Whitetail LLC•McCall, ID

166d•Onsite

About The Position

JOB SUMMARY: Assist the assigned Chef de Partie/Chef de Cuisine/Sous Chef in all duties. Act in place of Chef de Partie and/or Sous Chef in their absence, following standard recipes and cooking techniques while acting professionally and following all safety and sanitation standards.

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
Must be able to organize and prioritize daily par sheets
Possess and exhibit an understanding of proper food handling, equipment and utensils
Ability to cooperatively delegate work properly and in a fair manner thereby creating smooth operations
Must be able to quickly assess situations, determine priority, create a strategy and implement it
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
Take pride in being the final ‘inspector’ for our product, approving it before it is presented
Must be able to understand and utilize Shore Lodge’s expeditor system
Lifting supplies or equipment of 30 lbs or more
Able to count, read and write in the English language
Know the facilities fire and safety standards and operation of kitchen and fire response equipment
Frequent periods of pushing, pulling, bending, stooping, upward reaching in a hot kitchen environment
Able to function with prolonged periods of standing and walking in hot kitchen environment
Exhibit a sense of Maturity and Leadership while functionally multi-tasking with speed and grace
A working knowledge of the front and back of the house

Responsibilities

Read, understand and execute standardized recipes as well as development of new recipes.
Make logical decisions relating to par levels.
Ability to read banquet BEO and set up daily mis-en-place.
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 checks, event orders and prepare them to specifications.
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.
Present initiative and ingenuity with only general supervision.
Maintain an optimistic personality to handle high-pressure environment.
Assist other team members as needed.
Assist with any reasonable requests from management.
Maintenance of work station, assist with prep and cleaning.
All other duties as assigned.