Employee Cafeteria Chef de Partie

Shore-Lodge-Whitetail-LLC; McCall (ID); On-site; USD 55,000 - 75,000; Full time

Job summary

Shore Lodge seeks an experienced culinary lead to elevate daily staff lunches and supervise kitchen operations on Payette Lake. You will develop recipes, manage par levels, and assist both Executive and Sous Chefs in a dynamic, multi-location dining environment.

You will ensure quality, train staff, and maintain efficient mis-en-place processes while coordinating with banquet events and special dinners for members and staff alike.

Qualifications

• High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience, 7+ years in the culinary industry.
• Ability to read and prepare standardized recipes according to Chef’s specifications.
• Able to organize and prioritize daily par sheets and banquet BEO.
• Working understanding of proper food handling, equipment and utensils.
• Ability to cooperatively delegate work and create smooth kitchen operations.
• Must communicate effectively with associates, supervisors, managers and staff.
• Able to quickly assess situations, determine priority, create a strategy and implement it.
• Superior multi-tasking while staying detail oriented.
• Understand and utilize Shore Lodge’s expeditor system and kitchen safety protocols.
• Maintain workstation, assist with prep and cleaning.
• Prior experience in banquet food preparation preferred.

Responsibilities

• Develop new recipes.
• Make important and logical decisions relating to par levels.
• Set up daily mis-en-place.
• Assist in sample cooking of new dishes and establishing recipe standards.
• Assist in food requisition to ensure inventory while minimizing waste.
• Ensure attractive placement of food items and food displays.
• Receive food orders and prepare them to specifications.
• Verify quantities and quality from storeroom.
• Re-organize refrigerators and par levels for next meal preparation.
• Supervise general cleaning and proper handling of leftovers after meal services.

Skills

Leadership

Front & back of house

Multi-tasking

Team communication

Food safety

Education

Culinary degree

High School diploma

Tools

Expeditor system

Job description

Description

SUMMARY:

Come share your expertise and raise the Culinary bar creating daily lunch specials for our valued employees. We have high seasonality here on the sandy shores of Payette Lake! This is a place where we value trust and respect with an emphasis on daily education. Imagine unprecedented opportunities to create culinary experiences for our internal staff, on a golf course, or progressive dinners at our members’ homes, traveling on ATV’s to remote locations! This is a once in a lifetime place to work, come assist the Executive and Sous Chef’s with all their duties to expand your career.

A LITTLE ABOUT YOU…

• You have a sense of Maturity and Leadership.
• The ability to functionally multi-task with speed and grace.
• You possess a functional understanding of the front and back of the house.
• You have prior experience in both front and back of the house operations.
• You present initiative and ingenuity with minimal supervision.
• You maintain an optimistic and positive demeanor and readily assist team members as needed.
• Take pride in being the final ‘inspector’, approving the food quality and presentation before it is presented to the guest.

WHAT YOU GET TO DO:

• Develop new recipes
• Make important and logical decisions relating to par levels
• Set up daily mis-en-place.
• Assist in sample cooking of new dishes and establishing recipe standards.
• Assist Chef’s in food requisition to ensure sufficient inventory while minimizing waste.
• Ensure attractive placement of food items and food displays.
• Receive food orders and prepare them to specifications.
• 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.

Requirements

WHAT YOU NEED TO BE SUCCESSFUL:

• High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience, 7+ years in the culinary industry.
• Ability 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.
• Ability to cooperatively delegate work properly and in a fair manner, creating smooth operations in the kitchen.
• Must be able to communicate effectively with fellow associates supervisors, managers and staff.
• 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. Know the facilities fire and safety standards and operation of kitchen and fire response equipment.
• Maintenance of work station, assist with prep and cleaning.
• Prior experience in banquet food preparation preferred.