Chef de Partie

Job summary
Chef de Partie responsible for one station in the kitchen Preparing savory concepts with color, texture, and deliciousness Monitoring section for adherence to health and safety regulations
Job seniority: mid-to-senior level
Responsibilities
• Operating and managing one section of the kitchen • Preparing savory concepts with emphasis on taste and presentation • Ordering ingredients and supplies • Developing new recipes and menus • Maintaining sanitation standards • Training staff on sanitation guidelines • Ensuring safe food handling procedures • Maintaining food quality and plating • Controlling labor and operating expenses • Coordinating and evaluating kitchen employees • Handling kitchen repairs • Covering for other kitchen staff as needed • Attending staff and management meetings • Promoting a safe and professional work environment
Requirements
• Experience in operating and managing a kitchen section • Knowledge of food handling and safety guidelines • Ability to maintain food quality and presentation • Strong organization and planning skills • Experience in cost control • Good communication and leadership skills • Basic knowledge of kitchen repairs • Flexibility to cover shifts as needed • Ability to work minimum required hours • Commitment to a safe and professional work environment
Key Skills Needed
• Operating and managing a kitchen section • Preparing food with emphasis on taste and presentation • Ordering ingredients and supplies • Developing new recipes and menus • Maintaining sanitation standards • Training staff on sanitation guidelines • Ensuring safe food handling procedures • Maintaining food quality and plating • Controlling labor and operating expenses • Coordinating and evaluating kitchen employees
Benefits
• Paid overtime for hourly employees exceeding 40 hours per week • Minimum of 50 hours per week for salaried employees