Employee Cafeteria Chef de Partie

Description

• 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.

• →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

• 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.