Responsibilities include but are not limited to:

• Ordering
• Recipe development
• Maintaining cleanliness of facility and organization of kitchen
• Receiving of product
• Fabrication of proteins, stocks, sauces, bulk recipe production
• Responsible for maintaining kitchen culture.

Secondary: Assist in overseeing employee dining room. Assist in scheduling, inventory, strategy.

A top performing Chef de Partie makes it his/her goal to share a set of eyes with the Executive Chef, Executive Sous Chef, and Chef de Cuisine. The Chef de Partie’s key role is to hold the line on all standards, operating procedures, departmental goals. Learning what these standards are is part of the job requirement.

Requirements:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily; must have extensive knowledge in various cuisines and foods; must present a professional image of leadership; possess strong administrative and organizational skills; excellent communication and interpersonal skills with an emphasis guest service; and direct and motivate Food and Beverage staff with varied job positions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.