Chef de Partie (Hot/Cold)

Responsibilities

• Prepare special meals, substitute items, and cold foods according to recipes and quality standards
• Regulate temperatures of ovens, broilers, grills, and roasters
• Monitor food quality, quantity, portioning, arrangement, and garnish
• Maintain food logs and manage freezer-to-refrigerator thawing processes
• Communicate with Chef regarding excess food and inform F&B staff of menu specials or out-of-stock items
• Assist management with hiring, training, scheduling, and coaching employees
• Follow all company safety, security, and hygiene policies
• Maintain professional appearance and protect company assets

Requirements

• At least 3 years of related culinary work experience
• Ability to stand, sit, or walk for extended periods
• Physical ability to reach, bend, twist, and lift up to 25 pounds
• Technical, Trade, or Vocational School Degree preferred