Chef de Partie

Position Overview

Culinary Duties

• Prepare special meals and substitutes.
• Adjust temperatures of ovens, broilers, grills, and roasters.
• Remove food from freezer and thaw in refrigerator.
• Portion and plate food appropriately.
• Maintain food records.
• Monitor quality and quantity of cooked food.
• Communicate needed support during peak periods.
• Inform chef of surplus food for daily menus.
• Inform food service staff of specials and out-of-stock items.
• Ensure food quality and cook per recipes, quality, presentation, and checklists.
• Prepare cold food.

Team and Safety

• Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching.
• Follow all company safety and security policies and procedures.
• Report maintenance needs, accidents, injuries, and unsafe work conditions to manager.
• Ensure uniform and personal appearance are clean and professional.
• Anticipate and address guest service needs.
• Speak with others using clear and professional language.
• Listen to and respond appropriately to other employees' concerns.
• Perform physical tasks including standing, sitting, walking, bending, twisting, pulling, stooping, and reaching.
• Move, lift, carry, push, pull, and place objects weighing 25 pounds or less without assistance.
• Perform other reasonable duties as requested by supervisors.

Preferred Qualifications

• Education: degree from a technical, trade, or vocational school.
• Related work experience: at least 3 years.
• Supervisory experience: none.
• License or certification: none.

About EDITION