Responsibilities for this Position
BASIC FUNCTION: The Chef de Partie is responsible for the day-to-day production of the kitchen working directly under the Sous Chefs.
Operate the kitchen in a profitable manner by reducing waste and controlling inventory.
Supervise and participate in the preparation and execution of the kitchen.
Monitor production and quality levels of all food products.
Train, develop, and maintain employee skills and relations.
Oversee incoming food product to ensure proper quality.
Inspect all refrigeration and dry storage for proper handling and rotation.
Observe food line to ensure proper quality at all times.
Develop and maintain ongoing education programs for sanitation and safety.
Write description of the evening in the log book.
All other required duties Requirements
Must be a citizen of this country or possess a valid work permit.
Three years culinary experience in restaurant kitchen.
Previous experience supervising a staff of 5 or more employees preferred.
Knowledge of culinary departments.
Local applicants will be considered first. Technical Requirements:
Excellent knife skills.
Creative, innovative, and assertive personality.
Must be able to read, write and speak English.
Must be able to converse in basic English.
Able to be on your feet for long periods of time.
Excellent people skills.
Must meet grooming standards.
Meet/exceed customer expectations.
An energetic personality.
High School degree or equivalent. Compensation
Hourly wage of $16 per hour.
Hours: Full Time - mornings, afternoons and nights. Benefits
Paid Time Off
14 days per year
Company Hotel Travel Discounts
An Equal Opportunity Employer
We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.
10 paid holidays a year in addition to the 14 days of Paid Time Off.
Free meal in our employee cafeteria.
Benchmark Hospitality International - 2 years ago