SUMMARY OF POSITION:
In conjunction with the Executive Chef and Sous Chefs the 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 Chef De Partie it is a requirement to uphold and improve the restaurant cleanliness and organization standards. The 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 Chef De Partie is of great importance because it plays a vital part in the kitchen's daily success.
RESPONSIBILITIES AND SPAN OF AUTHORITY:
Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness, and positive kitchen culture.
Ensure that all food and products are consistently prepared and served according to the restaurant's portion, cooking and serving standards.
Personal accountability to ensure one maintains a clean, sanitary and safe work environment. Keep all stations/areas clean and organized at all times.
Communicate effectively with all team members and Chefs to assure standards are achieved.
Assist in controlling food waste/ cost, quality, appearance of facilities and sanitation and cleanliness through consistent personal inspections and creating a positive, productive working environment.
Prioritize daily work schedule with guidance for Sous Chefs and Executive Chef.
Continually strive to develop your skills in all areas of food education.
Prepare all required opening and closing station checklists and mise en place sheets in an organized and timely manner.
Manage your time wisely ensuring that down time or periods of lull is used efficiently.
Ensure that all products are received in exceptional condition and stored in correct fashion to the Company’s policies and procedures.
Be knowledgeable of restaurant policies regarding performance, conduct, and behavior.
Engage yourself to learn from your colleagues and Chefs in order for you to expand your knowledge and grow as a Chef.
Communicate with the Chefs on the day’s progress and/or events and plan for the next day.
Ensure equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Demonstrate interest and commitment to achieving company objectives in food quality and presentation.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
All other duties as assigned.
MANAGEMENT EXPECTED BEHAVIORS
Serve as an example of Company ethos. Continually strive to infuse their meaning, relevance and impact into all aspects of your role as a future leader.
Represent Company professionally through your personal appearance, communication, and respect for others and follow through. Strive to exceed the standards of cleanliness.
Represent Company professionally through effective communication, follow through and collaboration with all colleagues; internal and external. Show respect for our products and processes. Demonstrate loyalty and pride in our restaurant.
Demonstrate the importance of focus and commitment to elevate the guest experience.
Work as a member of a highly functioning team. Maintain a professional and respectful dialogue with everyone to collaboratively identify positive solutions to problems or issues
Display trust in your actions, having the confidence in knowing that we are all looking out for each others best interest.
Understand, implement, and communicate to your colleagues the philosophy of management and owner.
Take ownership of your performance and strive to continually elevate.
Provide ownership and accountability to create a culture and work environment based upon respect; identify opportunities to learn, grow and develop your abilities.
Establish a benefit for our guests, each other, the restaurant and the overall industry into the future.
Be a force of inspiration to encourage growth and innovation.
QUALIFICATIONS / MINIMUM LEVEL / PREFERRED LEVEL:
Education:
High School Diploma or equivalent.
Accredited Culinary Education
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
ESSENTIAL FUNCTIONS / MINIMUM LEVEL / PREFERRED LEVEL:
Communication Skills:
Strong interpersonal skills. Ability to communicate clearly and concisely.
Ability to give direction and delegate effectively.
Leadership Skills:
Graduate of Future Leaders courses.
Ability to impact and inspire others.
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).
