Demi Chef de Partie

Whitetail Club; McCall (ID); On-site; USD 35,000 - 50,000; Full time

Job summary

Whitetail Club in McCall, Idaho, seeks an Assistant Chef to support kitchen operations. Responsibilities include assisting the Chef in food preparation, maintaining cleanliness, and ensuring proper handling of food. Candidates should have a minimum of 5 years in the culinary field, a high school diploma, and a culinary degree or equivalent experience. Must excel in multitasking and maintaining focus in a high-pressure kitchen environment. Competitive salary and benefits are offered.

Qualifications

• 5+ years of experience in the culinary industry.
• Ability to read and prepare standardized recipes according to specifications.
• Understanding of proper food handling and kitchen safety.

Responsibilities

• Assist the Chef in executing standardized recipes and developing new ones.
• Maintain an organized and clean workspace.
• Supervise cleaning and handling of food leftovers after service.

Skills

Initiative and ingenuity

Organizational skills

Ability to multitask

Food handling knowledge

Communication skills

Education

High School Diploma or equivalent

2-year Culinary Degree or equivalent experience

Job description

Job Summary

Assist the assigned Chef de Partie/Chef de Cuisine/Sous Chef in all duties. Act in place of Chef de Partie and/or Sous Chef in their absence, following standard recipes and cooking techniques while acting professionally and following all safety and sanitation standards.

About You

• Present initiative and ingenuity with only general supervision.
• Maintain an optimistic personality to handle a high‑pressure environment.
• Exhibit a sense of maturity and leadership while functionally multi‑tasking with speed and grace.
• You maintain a clean work station and assist with prep and cleaning.
• Possess a working knowledge of the front and back of the house.
• Assist other team members as needed and any reasonable requests from management.

What You Get To Do

• Read, understand and execute standardized recipes, as well as development of new recipes.
• Assist Chef’s in food requisition to ensure sufficient inventory while minimizing waste.
• Ensure attractive placement of food items, show pieces etc. on display where required.
• Receive food/event orders and prepare them to specifications.
• Make logical decisions relating to par levels.
• Possess the ability to read banquet BEO.
• Set up daily mis‑en‑place.
• Send for requisitioned items from storeroom, personally verifying both quantity and quality.
• Supervise the general cleaning and proper handling of food leftovers after meal services.
• Reorganize refrigerators, re‑stock items up to par and reorganize section for next meal preparation.

Requirements

• High School Diploma or equivalent and a 2‑year Culinary Degree or commensurate experience with 5+ years in the culinary industry.
• Must be able to read and prepare standardized recipes according to Chef’s specifications.
• Possess and exhibit an understanding of proper food handling, equipment and utensils.
• Ability to work cooperatively thereby creating smooth operations in the kitchen.
• Ability to multi‑task while maintaining a high level of organization, remaining detail oriented.
• Must be able to communicate effectively with fellow associates, supervisors, managers and staff.
• Must be able to sustain a fast pace while staying focused on the finest of details.
• Take pride in being the final ‘inspector’ for our product, approving it before it is presented to the guest.
• Must be able to understand and utilize Shore Lodge’s expeditor system.
• Know the facilities fire and safety standards and operation of kitchen and fire response equipment.
• Able to function with prolonged periods of standing and walking in hot kitchen environment.