Station Chef | Chef de Partie

2 months ago Be among the first 25 applicants

• Ensures all food is prepared fresh and is of the highest quality
• Strictly adheres to all recipes, methods and instructions from supervisor
• Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
• Recognizes team members for successful achievements and contributions
• Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
• Responsible for inventories to enable team members to successfully prepare mise en place
• Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food
• Maintains and reports waste log to supervisors on a daily/weekly basis
• Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues
• Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
• Ensures proper rotation, storage temperatures, and proper storing procedures are observed
• Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
• Continuously monitors food and labor cost in accordance with Executive Chef and Executive Sous Chef
• Controls and decreases waste by maintaining logs to submit daily/weekly
• Adjust production levels to meet forecast demands
• Properly stores foods in designated areas following wrapping, dating, and rotation procedures in designated containers and storage areas to prevent spoilage
• Cleans, organizes, and maintains walk-in refrigerator, reach-in refrigerator, coolers, prep and dry storage areas
• Understand, complies, and utilizes approved food safety production standards to ensure proper quality, serving temperatures, and standard portion control
• Rotates product according to “First-In, First-Out” rule to maintain shelf-life standards
• Logs and discards all product not used by the end of the shift on the “use by” date
• Washes and cleans equipment, food preparation areas, dining tables, work areas to include floors while maintaining the highest possible standards of sanitation.
• Remain alert to potential problems that could lead to equipment malfunction and inform Supervisor immediately if equipment is not working properly
• Use manual and/or operates electric appliances to clean, peel, slice, and trim foods as directed by Chefs in a safe manner

• Ensures all food is prepared fresh and is of the highest quality
• Strictly adheres to all recipes, methods and instructions from supervisor
• Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
• Recognizes team members for successful achievements and contributions
• Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
• Responsible for inventories to enable team members to successfully prepare mise en place
• Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food
• Maintains and reports waste log to supervisors on a daily/weekly basis
• Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues
• Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
• Ensures proper rotation, storage temperatures, and proper storing procedures are observed
• Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
• Continuously monitors food and labor cost in accordance with Executive Chef and Executive Sous Chef
• Controls and decreases waste by maintaining logs to submit daily/weekly
• Adjust production levels to meet forecast demands
• Properly stores foods in designated areas following wrapping, dating, and rotation procedures in designated…