POSITION SUMMARY:
The Chef de Partie is responsible for managing their assigned section in the kitchen – preparing, cooking, and presenting high-quality standard food.

ESSENTIAL JOB RESPONSIBILITIES:

• Prepare, cook, and present high-quality standard food.
• Manage and train assigned team.
• Monitor portion and waste control.
• Oversee the maintenance of kitchen and food safety standards.
• Maintain accurate inventories while informing management of restocking needs to prevent product shortages.
• Assist the Chefs as needed in execution of production.
• Assist as required culinary management in creating menu items, recipes and developing new dishes.
• Assist with the management of health and safety.
• Assistant with the management of food hygiene practices.
• Operate ethically to protect the assets and image of the company.
• Must be able to maintain a schedule availability flexible to the business demands.
• Performs other duties and responsibilities as required or requested.

KNOWLEDGE, EXPERIENCE AND SKILLS:

• Culinary degree and/or certificate required.
• Minimum 3 years of experience in a full service, high-volume, fast paced kitchen or food service environment a plus.
• Must have excellent knife skills, and are proficient in all aspects of cooking.
• Demonstrated experience with various cooking methods, ingredients, equipment and procedures.
• Have experience on multiple stations in the kitchen.
• Working knowledge and understanding of health, safety, and sanitation standards
• Ability to take direction.
• Ability to follow and execute recipes to designated specifications.
• Ability to work in a clean, organized, and efficient manner in a high-pressure environment.
• Excellent attention to detail, time management, and organizational skills.
• Effective communication and interpersonal conducive to a productive teamwork environment.
• Ability to work both independently and in a team environment.
• Strong work ethic, team player, and customer-focused approach.
• Ability to work a flexible schedule including days, nights, weekends, and holidays.
• Must be passionate, entrepreneurial, and dedicated to success.

PHYSICAL REQUIREMENTS:

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards
• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).
• Ability to stand for prolong periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

The base pay range for this position is a range of $24-$28 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.

Job Type: Full-time

Pay: $24.00 - $28.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Hourly pay

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Night shift

Supplemental pay types:

• Overtime pay

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Work setting:

• Fine dining restaurant

Work Location: In person

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