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Chef De Partie $20/hr at FISH

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

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