SUMMARY OF POSITION:
In conjunction with the Executive Chef and Sous Chefs the Line Cook/Chef De Partie provides oversight and management of assigned stations in the kitchen. This role has a great responsibility of executing at a high level all recipes and composition of dishes. As the Line Cook/Chef De Partie it is a requirement to uphold and improve the restaurant cleanliness and organization standards. The Line Cook/Chef De Partie must be prepared daily with all required organization sheets. They are accountable for all products and mise en place on said station as well as being in charge of informing their Chefs of necessary purchasing needs. This role also needs to embody collaboration and teamwork being able to fill in any station in the kitchen including the dish station when necessary. This position's appearance needs to regularly display professionalism from hygiene to uniform. It's crucial that this position has an elevated threshold for working under pressure and encompasses a great deal of sense of urgency. The position needs maturity as the Line Cook/Chef De Partie is of great importance because it plays a vital part in the kitchen's daily success.
Relevant Work Experience:
3 years of kitchen prep and/or cooking experience
6+ years of kitchen prep and/or cooking experience / 2 years as a CDP
Certification/Achievements:
State Health certification
HACCP
Physical Requirements:
Able to work in a fast paced and changing environment.
Able to reach, bend, stoop and frequently lift up to 50 lbs.
Able to work in a standing position for long period of time (up to 12 hours).
