Employee Cafeteria Chef de Partie

Shore Lodge; Idaho; Sur place; USD 65 000 - 95 000; Plein temps

Résumé du poste

Shore Lodge is seeking an experienced culinary leader to collaborate with the Executive and Sous Chefs, developing menus and guiding daily prep on a lakeside property.

You will supervise par levels, verify quality and presentation, and oversee both FOH and BOH operations to support top guest experiences.

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.
• Organize and prioritize daily par sheets and banquet BEO.
• Understanding of proper food handling, equipment and utensils.
• Ability to delegate and maintain smooth kitchen operations.
• Strong communication with supervisors, managers and staff.
• Ability to assess situations quickly and implement a strategy with detail orientation.

Responsabilités

• Develop new recipes and menu items.
• Set up daily mis-en-place and banquets.
• Assist in food requisition to ensure inventory while minimizing waste.
• Ensure attractive placement of food items and displays.
• Receive and verify food orders against specifications.
• Reorganize refrigerators and stock to par for next service.
• Supervise cleaning and proper handling of leftovers.

Connaissances

Leadership

Multi-tasking

FOH & BOH

Initiative

Team player

Quality inspector

Formation

Culinary degree

Description du poste

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 ATVs 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.