Chef De Partie at The Pearl Hotel

Job Summary: The Chef de Partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers who are responsible for keeping the kitchen organized so that meals go out on time and the work area remains clean and orderly.

Job Responsibilities:

• Preparing, cooking and presenting high quality dishes within the specialty section

• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes

• Preparing meat and fish

• Assisting with the management of health and safety

• Assisting with the management of food hygiene practices

• Managing and training assigned kitchen team

• Monitoring portion and waste control

• Overseeing the maintenance of kitchen and food safety standard

• Coordinates daily tasks with the Sous Chef

• Ensure that the production, preparation and presentation of food are of the highest quality at all times

• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation

• Full awareness of all menu items, their recipes, methods of production and presentation standards

• Follows good preservation standards for the proper handling of all food products at the right temperature

• Turns equipment on and off at the beginning and end of each shift

• Organize coolers

• All other duties as assigned

Qualifications

Education and Experience:

• Significant experience in a professional kitchen

• Food Managers & ServSafe certification

• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs

Knowledge, Skills, & Abilities:

• Detail oriented and thorough

• Ability to remain discreet and respect the privacy of guests

• Ability to perform consistent work to the highest of standards

• Ability to interact with guests in a pleasant friendly way

• Strong leadership skills, ability to motivate teams to produce consistently great food

• Adept at working effectively in high energy and busy environments and works well under pressure

• Ability to lead and work well as well as part of a team

• Knowledge of culinary arts

• Must have a positive, honest, and energetic work ethic

• Ability to operate in a professional manner with a good character to work in a fast-paced team

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. The St. Joe Company reserves the right to amend and change responsibilities to meet business and organizational needs.