Chef de Partie

• Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; set-up station for breakfast, lunch, and/or dinner service.
• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
• Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
  

What You Bring

• Minimum four years culinary or related work experience.
• Cooking school or culinary institute education or equivalent experience.
• Basic knowledge of food preparation techniques and food safety standards.
• Strong attention to detail and a commitment to maintaining high standards of cleanliness and hygiene.
• Good communication and teamwork skills, proficiency in English.
• Physical stamina and the ability to stand for long periods of time and work in a fast-paced and demanding environment.
• Flexibility in working hours, as the role may involve working evenings, weekends, and holidays.
• A positive attitude and a willingness to learn and develop new skills.