Chef de Partie (Full-Time & Seasonal)

Chef de Partie

Department: Culinary

Reports to: Direct Outlet Chef/Sous Chef

Place of Work: All kitchens and all support areas

Job Description: Chef de Partie is one of the highest hourly rank in the kitchen and is considered to be the training ground for future sous chefs. In this position it is crucial that the individual has clear career aspirations and has committed themselves to the seriousness of their role and begins to look at their job with a management mentality. Plan, prep, set up and provide quality service in all areas of food production to include, but not limited to all menu items supplied by their perspective kitchen. Displays a level of competency in cooking which allows them to be a role model amongst their peers. Shows the highest initiative to get tasks completed to the chef's specifications in a timely manner, employee will be able to follow established recipe and plating guide provided, to exact specification and approval of Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation. Maintain and contribute to a positive work environment.

Key Relationships:

• Internal kitchen staff, Stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering.
• External: Members, Guests, and Visitors.

Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully.

Qualifications:

• Essential:
  • High school diploma or equivalent vocational training certificate.
  • 3 years experience in culinary field.
  • Ability to communicate in English with guests, co-workers, and management.
  • Ability to compute basic mathematical calculations.
  • Must pass with satisfactory results, a cooking demo for the chef.
• Desirable:
  • Culinary college degree.
  • Food handling certificate.
  • Sanitation certificate.
  • Ability to communicate in multiple languages.
• Skills:
  • Ability to perform job functions with attention to detail, speed, and accuracy.
  • Ability to prioritize, organize, delegate work, and follow through with assigned tasks.
  • Ability to be a clear thinker, remain calm, and resolve problems using good judgement.
  • Ability to work well under pressure of meeting production schedules and timeliness of food displays.
  • Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
  • Ability to work well with others in a team environment.
  • Contribute to the growth and success of the team.
  • Ability to distinguish self from co-workers both professionally and personally.
  • Ability to work any station with little to no difficulties while guiding other employees.

Essential Job Function:

• Ability to maintain a clean, neat, and organized work environment.
• Ability to follow recipes, to increase or decrease recipes as needed.
• Good knife skills. Owns personal knife set.
• Can season food properly, using basic cooking processes correctly.
• Can properly follow all processes that are in place.
• Understands how to read contracts/BEO's.
• Can communicate with all internal guests efficiently. {Stewarding, banquets, direct chefs}
• Can fill out all requisitions properly.
• Can follow all rules and regulations in employee handbook properly.
• Properly rotate product in walk-in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation/health regulations and club requirements HACCP.
• Guide other employees in proper technique and process.
• Maintains established recipe books.
• Can guide direct staff through updated prep sheets.
• Takes ownership of designated department.

General Information

Scheduled Shifts: Full-time, year-round position and Seasonal position available. Days and hours are based on club operations.

Wage: Competitive hourly wage based on experience.