Chef de Partie

McCalls Catering & Events; Dallas (TX); On-site; USD 30,000 - 50,000; Part time

Job summary

An established industry player is seeking a dedicated Chef de Partie to support the Executive Chef in a dynamic catering environment. This role involves managing kitchen operations, ensuring high food quality, and collaborating with a talented team to deliver exceptional catering services. The ideal candidate will have a strong background in large volume operations, excellent organizational skills, and a passion for culinary excellence. Join a vibrant team where your contributions will directly impact memorable events and dining experiences. If you thrive in a fast-paced environment and enjoy the art of food preparation, this opportunity is perfect for you.

Benefits

401(k)

Dental insurance

Health insurance

Paid time off

Qualifications

• Minimum 5 years as Chef de Partie in large volume operations.
• Experience in menu and product development.

Responsibilities

• Manage kitchen section and junior chefs for assigned tasks.
• Maintain high standards of food quality and presentation.
• Support Executive Chef in catering operations.

Skills

Human relation skills

Guest service skills

Commercial awareness

Flexibility

Problem solving skills

Organizational skills

Communication skills

Attention to detail

Education

California Food Handlers Card

Manager ServeSafe Certification

Job description

Benefits:

401(k)

Dental insurance

Health insurance

Paid time off

JOB PURPOSE: The main purpose of this role is to support the Executive Chef with general kitchen and catering duties. To produce high quality food and ensure best practice is followed and adhered to whilst also achieving consistently high standards of performance. Be able to produce kitchen quality food products on-catering site locations, equal to in-kitchen environment.

MAIN DUTIES:

1. Key Responsibilities:

• To manage a section and junior chefs within the kitchen for assigned tasks and duties.
• To maintain a high standard of food quality and presentation.
• To maintain portion control as directed by the Executive Chef and manage any wastage recording, where necessary, appropriately.
• To ensure that dishes are prepared and cooked according to the specific instructions of the Executive Chef.
• To participate in a team of chefs and stewards and work collaboratively with others in pursuit of team goals.
• To support the Executive Chef and other Chef de Parties in providing an efficient and effective food service as is required from the catering department.
• To assist the Executive Chef in the smooth running of the kitchen in line with departmental procedures on a day to day basis including but not limited to:
• Reviewing stock levels and noting ordering requirements bringing them to the clear attention of the Executive Chef, as appropriate.
• Ensuring that all deliveries during your shift are checked and stored correctly, checking always for quality and freshness, rotating and controlling stock in accordance with best practice.
• Assisting with the execution of accurate stock audits.
• De briefing or providing written handovers to the Chef de Partie next on shift as appropriate.
• To assist the Executive Chef in the development of the catering operation in terms of service standards and profitability.
• Ensure all policies, procedures, standards and guidelines are carefully adhered to.
• To be responsible for cleaning and care of all equipment in the area of work.
• To wash equipment and utensils, floors, walls and surfaces of the kitchen using the methods and materials as prescribed by the Chef Supervisor in accordance with Health & Safety, Food Hygiene and OSHA regulations and legislation. Ensure that the cleaning schedule is adhered to and that cleaning tasks are completed as necessary and appropriate.
• To perform cleaning tasks as directed by the Executive Chef in any and all areas.
• To provide assistance with events catering and any other catering services undertaken by the Kitchen when needed.
• To build effective and constructive relationships.
• To communicate clearly, concisely and professionally.

Experience / Knowledge:

• Experience of working in a supervisory role in a busy commercial kitchen with multiple business areas.
• Minimum 5 Years prior Chef de Partie in large volume operations required.
• Experience of menu and product development.
• Experience of catering for large functions.

Key Skills:

• Excellent human relation and guest service skills.
• Commercial awareness.
• Flexibility.
• The ability to be proactive and identify and recommend changes for improvement where appropriate.
• Accuracy and attention to detail.
• Good communication and interpersonal skills.
• Problem solving skills.
• Excellent organizational skills and the ability to handle a varied and demanding workload.
• The ability to work independently and demonstrate initiative as well as being able to work effectively as a member of a team.

Food Hygiene and Health & Safety:

• All staff are required to observe and comply with all relevant regulations and legislation set out in the Handbook in line with statutory obligations.
• Constant standing and walking.
• Frequent lifting/pushing/pulling objects & occasionally lifting/pushing/pulling objects up to 50 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance).
• Safely Load and Unload catering trucks with food transit boxes and equipment.
• Valid California Food Handlers Card & Manager ServeSafe Certified.
• Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the operation when needed to assist operations to perform job duties not necessarily contained in this job description.
• Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations.
• Whilst English is the main language of communication; we welcome bilingual English & Spanish speakers.

Additional Information: This is a part‐time post. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons.