Demi Chef de Partie: Lead Prep & Precision in Fast Kitchen

Shore Lodge; Northern (KY); Hybrid; USD 40,000 - 60,000; Full time

Job summary

Shore Lodge in Northern United States is seeking an experienced chef de partie/cchef de cuisine/sous chef to assist and substitute in their absence, following standard recipes and safety standards. You will support the culinary team in preparing, plating and presenting high-quality dishes.

The role requires reading and executing standardized recipes, managing par levels, and coordinating with chefs to minimize waste while maintaining top quality.

Qualifications

• Must have High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience.
• Must be able to read and prepare standardized recipes according to Chef’s specifications.
• Must be able to organize and prioritize daily par sheets.
• Understanding of proper food handling, equipment and utensils.
• Ability to lead, multi-task and maintain organization in a fast-paced kitchen.

Responsibilities

• Read, understand and execute standardized recipes and develop new recipes.
• Make logical decisions relating to par levels.
• Read banquet BEO and set up daily mis-en-place.
• Assist chefs in food requisition to ensure inventory while minimizing waste.
• Ensure attractive placement of food items and displays when required.
• Receive food checks and event orders and prepare to specifications.
• Verify quantities and quality of requisitioned items from storeroom.
• Supervise cleaning and proper handling of leftovers after meals.
• Reorganize refrigerators and restock to par for next meals.
• Show initiative with general supervision and maintain positivity under pressure.
• Assist other team members and management with reasonable requests.
• Maintain workstation and assist with prep and cleaning.

Skills

Recipe reading

Par sheet management

Food safety

Fast-paced environment

Team leadership

Effective communication

Education

High School Diploma or equivalent

2 Year Culinary Degree

Job description

Shore Lodge in Northern United States is seeking an experienced chef de partie/cchef de cuisine/sous chef to assist and substitute in their absence, following standard recipes and safety standards. You will support the culinary team in preparing, plating and presenting high-quality dishes.

The role requires reading and executing standardized recipes, managing par levels, and coordinating with chefs to minimize waste while maintaining top quality.