Employee Cafeteria Demi Chef de Partie

Shore-Lodge-Whitetail-LLC; McCall (ID); On-site; USD 48,000 - 64,000; Full time

Job summary

Shore Lodge Whitetail LLC in McCall, Idaho is seeking a motivated culinary professional to assist the Chef de Partie and Sous Chef, maintaining high standards of safety, sanitation and presentation.

You will read and execute recipes, manage par levels, prep mis-en-place for events, and ensure efficient operations in a busy resort kitchen.

This role emphasizes leadership, teamwork and the ability to thrive under pressure while upholding Shore Lodge’s standards.

Qualifications

• High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience (5+ years) in the culinary industry.
• Ability to read and prepare standardized recipes according to Chef’s specifications.
• Ability to organize and prioritize daily par sheets.
• Understanding of proper food handling, equipment and utensils.
• Ability to delegate work fairly and create smooth operations.
• Ability to multi-task while staying organized and detail oriented.
• Effective communication with fellow associates, supervisors and staff.
• Ability to work in a fast-paced, high-detail environment.
• Know Shore Lodge’s expeditor system.
• Able to lift 30 lbs or more; stand and walk in hot kitchen.

Responsibilities

• Read, understand and execute standardized recipes as well as development of new recipes.
• Make logical decisions relating to par levels.
• Read banquet BEO and set up daily mis-en-place.
• Assist in food requisition to ensure inventory while minimizing waste.
• Ensure attractive placement of food items and displays.
• Receive food checks and event orders and prepare to specifications.
• Supervise cleaning and proper handling of food leftovers.
• Reorganize refrigerators and stocks for next meal preparation.
• Maintain a high level of professionalism; support management requests.
• Maintain workstation cleanliness and assist with prep and cleaning.

Skills

Readiness to multitask

Team leadership

Effective communication

Organizational skills

Attention to detail

Education

High School Diploma or equivalent

2 Year Culinary Degree or commensurate experience

Job description

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.

WHAT YOU GET TO DO:

• Read, understand and execute standardized recipes as well as development of new recipes.
• Make logical decisions relating to par levels.
• Ability to read banquet BEO and set up daily mis-en-place.
• 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 checks, event orders and prepare them to specifications.
• 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.
• Present initiative and ingenuity with only general supervision.
• Maintain an optimistic personality to handle high-pressure environment.
• Assist other team members as needed.
• Assist with any reasonable requests from management.
• Maintenance of work station, assist with prep and cleaning.
• All other duties as assigned.

Requirements

WHAT YOU NEED TO BE SUCCESSFUL:

• High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience 5+ years in the culinary industry
• Must be able to read and prepare standardized recipes according to Chef’s specifications
• Must be able to organize and prioritize daily par sheets
• Possess and exhibit an understanding of proper food handling, equipment and utensils
• Ability to cooperatively delegate work properly and in a fair manner thereby creating smooth operations
• Must be able to quickly assess situations, determine priority, create a strategy and implement it
• 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
• Must be able to understand and utilize Shore Lodge’s expeditor system
• Lifting supplies or equipment of 30 lbs or more
• Able to count, read and write in the English language
• Know the facilities fire and safety standards and operation of kitchen and fire response equipment
• Frequent periods of pushing, pulling, bending, stooping, upward reaching in a hot kitchen environment
• Able to function with prolonged periods of standing and walking in hot kitchen environment
• Exhibit a sense of Maturity and Leadership while functionally multi-tasking with speed and grace
• A working knowledge of the front and back of the house