The St Joe Company

Job Summary: The Chef de Partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers who are responsible for keeping the kitchen organized so that meals go out on time and the work area remains clean and orderly.

Job Responsibilities:

• Preparing, cooking and presenting high quality dishes within the specialty section
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Preparing meat and fish
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training assigned kitchen team
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standard
• Coordinates daily tasks with the Sous Chef
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Turns equipment on and off at the beginning and end of each shift

• Organize coolers
• All other duties as assigned

Education and Experience:

• Significant experience in a professional kitchen
• Food Managers & ServSafe certification
• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read write and speak, and communicate in basic English preferred

Knowledge, Skills, & Abilities:

• Detail oriented and thorough
• Ability to remain discreet and respect the privacy of guests
• Ability to perform consistent work to the highest of standards
• Ability to interact with guests in a pleasant friendly way
• Ability to read write and speak, and communicate in basic English preferred
• Strong leadership skills, ability to motivate teams to produce consistently great food
• Adept at working effectively in high energy and busy environments and works well under pressure
• Ability to lead and work well as well as part of a team
• Knowledge of culinary arts
• Must have a positive, honest, and energetic work ethic
• Ability to operate in a professional manner with a good character to work in a fast-paced team

Physical Demands:

• Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation
• Able to work long shifts plus the ability to stand, sit or walk for extended periods of time
• Able to grasp, lift and/or carry up to 50 lbs. as needed
• Finger/hand dexterity to operate kitchen machinery, knives, etc

Working Conditions:

• Operates mainly in an indoor kitchen
• Exposure to high temperatures and a loud environment
• Exposure to cleaning chemicals during sanitation and cleaning processes