Chef de Partie

Job Description

Description:

Job Summary:

Assist the Executive Sous Chef and Executive Chef in food production for all food outlets, banquet events and other functions at the club. Maintain the standard of food quality and hygiene and sanitation set by Executive Chef.

Interaction:

Occasional Interaction: with members and guests during special events

Essential Functions:

Assists the Executive Chef and Executive Sous Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production if needed.

Consistently maintains standards of quality, cost, eye appeal and flavor of foods

Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment

Personally, works in any station as assigned by the Executive Chef if needed

Keeps a daily check list of a-la-carte par stock menu items. Keeps up and ensures minimal waste and makes sure all menu items are served with the best quality.

Assists in maintaining security of kitchen including equipment food and supply inventories

Assists in food procurement, delivery, storage and issuing of food items

Consults with Executive Chef for training

Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met

Reports all member/guest complaints to the Chef and assists in resolving complaints

Submits ideas for future goals, operational improvements, and personnel management to Executive Chef

Perform all work-related duties as assigned by Executive Chef

Willing to learn every day. Open to be coached by Executive Chef and Executive Sous-Chef

Working Conditions:

Kitchen Setting

Occasional exposure to hot and cold temperatures and inclement weather conditionsRequirements:

Special Requirements:

Ability to keep information confidential

Must possess an outgoing personality

Must possess honesty and integrity

Must always be courteous and tactful

Must treat others with kindness and respect

Ability to effectively communicate policy and programs in a professional manner to employees and Managers.

Good supervisory skills

Ability to appear for work on time

Ability to interact well with co workers

Ability to understand and follow posted rules and procedures

Ability to follow directions from a supervisor

Physical Functions:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day.

Use hands to finger, handle, or feel objects, tools and/or controls.

Reach with hands and arms.

Hearing and talking sufficient to communicate with members, guests, vendors, and co-workers.

Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Must be able to push, pull or lift, up to 30 lbs.

Independent mobility through clubhouse.

Full-time