Employee Cafeteria Demi Chef de Partie

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

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