Chef de Partie

C Lazy U Ranch, Inc; Colorado; On-site; USD 40,000 - 55,000; Full time

Job summary

C Lazy U Ranch, Inc in Colorado is seeking a full-time Chef de Partie to join their culinary team. The ideal candidate will have at least one year of experience as a line cook in a high-volume restaurant and possess knowledge of various cooking techniques. This role involves preparing food according to recipes, ensuring cleanliness and organization of workstations, and training new staff as needed.

The Chef de Partie will be responsible for maintaining high safety and sanitation standards while contributing to a positive team environment. Opportunities for growth and development within the company are available.

Qualifications

• Minimum one year as a line cook in a high-volume restaurant is required.
• Ability to handle multiple tasks in a fast-paced environment.
• Good judgment and decision-making abilities.

Responsibilities

• Prepare, execute, and maintain assigned station.
• Stock and clean workstations to ensure guest experience.
• Report low inventory and communicate opportunities.

Skills

Line cooking experience

Cooking techniques knowledge

Communication skills

Professional interaction

Education

Culinary degree or equivalent

Job description

Stir up something good in the Rockies!

Now Hiring for a Full-time Year-Round Position

OBJECTIVIES:

Responsible for the preparation, execution, and maintenance of assigned station scheduled for. Candidate must follow company directed specifications by performing the following duties.

POSITION DESCRIPTION:

• Positive attitude, willingness to learn and grow as an individual and team player.
• Ability to accept, digest, and apply constructive criticisms from leadership or trainer for the overall good of the individual and brand.
• Ensures all materials and supplies are available.
• Sets up each station according to established guidelines and requirements to ensure guest experience.
• Ensures that all foods are prepared according to established recipes and plating guidelines.
• Executes designated preparation stations without support under normal conditions.
• Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level.
• Follows all company HACCP documentation and procedures throughout daily shifts.
• Responsible for daily requisition of non-food and food products.
• Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating.
• Assists management in training new Staff Members within department when applicable.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and/or breaks down workstation at the conclusion of the shift.
• Stocks all stations as directed and cleans/closes all stations as directed.
• Ensures organization and cleanliness of all coolers, freezers, prep areas, etc.
• Cross-trains on all prep stations and assists those co‑workers when needed to meet guest satisfaction.
• Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift.
• Maintains high-level of knowledge regarding the company’s products and SOP’s.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.
• Understands and practices all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

Requirements

SKILLS/EXPERIENCE:

• One year minimum as a line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience
• A culinary degree or equivalent preferred but not required.
• Good written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision
• Good judgment and decision-making abilities.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is regularly required to stand for long periods of time; walk; use hands; reach with hands and arms. The team member is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The team member must frequently lift and/or move up to 50 pounds.

This Job Description is an overview of the scope of responsibilities for the Chef de Partie and is not intended to be an inclusive list of tasks and expectations. Employees are held accountable for all duties of this job. I further understand that this Job Description does not constitute a written or implied contract of employment and that the company reserves the right to revise and change duties as the need arises.