Cook II - Chef de Partie

CoolWorks.com - Jobs in Great Places; McCall (ID); On-site; USD 21,000 - 34,000; Full time

Job summary

CoolWorks.com - Jobs in Great Places in Idaho's picturesque mountains is seeking a Cook II to join a Forbes‑recommended steakhouse‑style kitchen. You will support the Chef de Cuisine and Sous Chefs, shaping exquisite plates and ensuring consistent quality.

Grow your career in a fast-paced environment, reading recipes, managing mise en place, and assisting with requisitions and plating. Requires at least 6 months of culinary experience and strong teamwork and communication skills.

Qualifications

• 6 months of culinary experience in a fine-dining or high-volume environment preferred.
• Able to read and prepare standardized recipes.
• Able to organize and prioritize daily par sheets and banquet BEO.
• Working understanding of proper food handling, equipment and utensils.
• Able to communicate professionally with staff to maintain a positive kitchen environment.

Responsibilities

• Receive food checks and event orders and prepare to specifications.
• Read, understand and execute standardized recipes; develop new recipes.
• Assist in sample cooking of new dishes and establish recipe standards.
• Ensure attractive placement of food items and displays as required.
• Assist in food requisition to maintain inventory while minimizing waste.

Skills

Maturity & ownership

Multi-tasking

Front & back of house

Teamwork

Initiative

Positive demeanor

Assist others

Plating inspector

Tools

Expeditor system

Inventory management

Job description

Cook II - Chef de Partie - work in this Forbes Recommended Steakhouse!

SUMMARY

Come expose your craft in the beautiful mountains of Idaho! Producing delightful culinary experiences for our guests is our reason for being. If you want an opportunity to grow your career in a fast-paced environment, check us out… This is a once in a lifetime place to work, come assist our Chef de Cuisine and Sous Chef’s with all their duties and expand your career.

A LITTLE ABOUT YOU…

• You have a sense of Maturity, and Ownership, providing solutions to daily kitchen challenges

• The ability to functionally multi-task with speed and grace

• You possess a functional understanding of the front and back of the house

• Prior experience in both front and back of the house positions

• You present initiative and ingenuity with minimal supervision.

• You maintain an optimistic and positive demeanor

• You readily assist other team members as needed.

• Take pride in being the final ‘inspector’, approving the plating before it is presented to the guest.

WHAT YOU GET TO DO:

• Receive food checks, event orders and prepare them to specifications.

• Read, understand and execute standardized recipes as well as development of new recipes.

• Assist in sample cooking of new dishes and establishing recipe standards.

• Ensure attractive placement of food items, show pieces etc… on display where required.

• Assist Chef’s in food requisition to ensure sufficient inventory while minimizing waste; send for requisitioned items from storeroom, personally verifying both quantity and quality.

• Re-organize refrigerators, re-stock items up to par and reorganize section for next meal preparation.

• Supervise the general cleaning and proper handling of food leftovers after meal services.

• Make important and logical decisions relating to par levels for production.

• Set up daily mis-en-place.

• Ability to read banquet BEO.

• Present initiative and ingenuity with only general supervision and maintain an optimistic outlook.

• Assist other team members as needed as well as any reasonable requests from management.

• Maintain work station, assist with prep and cleaning.

• All other duties as assigned.

What you need to be successful:

• 6 months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club preferred.

• Able to read and prepare standardized recipes according to Chef’s specifications.

• Able to organize and prioritize daily par sheets and banquet BEO.

• A working understanding of proper food handling, equipment and utensils.

• Must be able to communicate effectively and professionally with fellow associates, supervisors, managers and staff, acting as an agent for maintaining a positive kitchen environment, being mindful of continual teamwork and relationship development.

• Must be able to quickly assess situations, determine priority, create a strategy and implement it.

• Superior multi-task abilities while maintaining a high level of organization remaining detail oriented.

• Able to sustain a fast pace while staying focused on the finest of details.

• Must be able to understand and utilize Shore Lodge’s expeditor system.

• Maintenance of work station, assist with prep and cleaning.