Employee Cafeteria Demi Chef de Partie

Whitetail Club; McCall (ID); On-site; USD 55,000 - 72,000; Full time

Job summary

Whitetail Club is seeking a skilled culinary professional to support the Chef de Partie/Cuisine team. You will read and execute standardized recipes, assist with menu development, and ensure efficient par levels and inventory.

Responsibilities include banquet order interpretation, requisition verification, and maintaining high plating standards in a fast-paced kitchen environment. The role requires leadership, teamwork and a commitment to safety and cleanliness.

Qualifications

• High School Diploma or equivalent.
• 2 Year Culinary Degree or commensurate experience (5+ years).
• Ability to read and prepare standardized recipes according to Chef’s specifications.
• Organize and prioritize daily par sheets.
• Understanding of proper food handling and equipment.

Responsibilities

• Read, understand and execute standardized recipes and develop new ones.
• Manage par level decisions and inventory planning to minimize waste.
• Read banquet BEO and set up daily mis-en-place.
• Assist with food requisition and ensure sufficient inventory.
• Ensure attractive plating and display of items as required.
• Receive event orders and prepare to specifications.
• Verify quantity and quality of requisitioned items.
• Oversee station cleanliness and proper handling of leftovers.
• Reorganize refrigerators and prep areas for next service.
• Maintain composure in high-pressure environments.
• Assist team members and management as needed.
• Support prep, cleaning and general station maintenance.

Skills

Recipe execution

Par management

BEO reading

Food quality control

Team collaboration

Education

2-Year Culinary Degree

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.

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

• 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