Pastry Chef de Partie

TB ISLE RESORT LP • Aventura, FL

85d • Onsite

About The Position

The Chef de Partie is responsible for supporting the Executive Chef/Chef de Cuisine/Sous Chef. Consistently deliver high-quality food, handle purchase orders, ensure customer and employee satisfaction, maintain kitchen cleanliness, food cost, payroll cost control, and a safe working environment. Additionally, the Chef de Partie is responsible to guide, train and delegate to the Associates daily tasks and communicate with coworkers about business and specials.

Requirements

• Possess outstanding guest services skills, professional presentation, and sophisticated communication skills
• Must be able to handle a multitude of tasks in an ever-changing environment.
• Food Safety certification required.
• Must be flexible in terms of working hours.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Knowledgeable with computers and computer programs like Outlook, Work and Excel.
• Ability to communicate in the English language (Second language is a plus)
• Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
• Ability to work flexible schedules including holidays and weekends.
• Able to perform multiple tasks.
• Physical agility and ability to move quickly in confined spaces.
• Also requires standing/walking/reaching and bending throughout shift.
• Ability to push, pull and lift 100 lbs.
• Ability to multi-task and give direction under pressure.
• Stand or walk for extended periods of time.
• Work in areas of high heat and humidity.

Nice To Haves

• Culinary degree preferred
• at least 3 years experience in a Cook I or supervisory level in a hotel or fine dining restaurant.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service oriented manner.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
• Takes care of daily food preparation and duties assigned by leaders to meet the standard and the quality set by the Restaurant.
• Coordinates daily tasks with the Executive Chef/Chef de Cuisine/Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Make leader aware of any special products needed for up coming functions.
• Supply their own basic tools of the trade i.e. Chefs knife, paring knife, peeler
• Maintain and assist with ongoing training and development of colleagues as instituted by the Executive Chef/ Sous Chefs.
• Monitors ongoing Associate performance and inform Chefs of all concerns or challenges.
• Have a complete knowledge of all Cook I, II and Cook III performance objectives as well as sound technical skills.
• Perform any other reasonable requests made by your manager or supervisor.

What This Job Offers

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