Chef de Partie

Position Overview

Food Preparation and Cooking

• Prepare special meals or substitute items and regulate temperatures of ovens, broilers, grills, and roasters.
• Thaw frozen food in the refrigerator and ensure proper portion, arrangement, and garnish.
• Maintain food logs and monitor the quality and quantity of prepared food.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists.
• Prepare cold foods and maintain the quality of food items.

Kitchen Coordination

• Communicate assistance needed during busy periods and inform the Chef about excess food items for daily specials.
• Inform Food and Beverage service staff about menu specials and unavailable menu items.
• Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
• Serve as a role model and support team performance.

Safety and Service Standards

• Follow company safety and security policies and procedures.
• Report maintenance needs, accidents, injuries, and unsafe work conditions to the manager.
• Complete safety training and certifications.
• Maintain a clean professional appearance, protect confidential information and company assets, and address guest service needs.
• Communicate professionally and maintain positive working relationships.

Physical Duties

• Stand, sit, or walk for extended periods.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.
• Perform other reasonable duties requested by supervisors.

Preferred Qualifications

• Technical, trade, or vocational school degree is listed as a preferred qualification.
• At least 3 years of related work experience is listed as a preferred qualification.
• No supervisory experience is required.
• No license or certification is required, although safety training and certifications must be completed.