Chef de Partie

Responsible for or assisting in all daily operations of the kitchen, including but not limited to: maintaining food and service quality standards. Full and active participation in daily service in proper uniform. Maintain fine dining service standards in cadence with the dining experience.

 

·         Execute recipes set forth by the CDC or Sous Chef

·         Maintain and follow all systems within the kitchen.

·         Follow detailed recipes and company standards.

·         Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards. 

·         Demonstrate familiarity of Omakase style dining  

·         Report to each shift on time and prepared to work: 

o    Attend work with a positive and helpful attitude

·         Complete prep and execute service in line with company standards.    

·         Counter/ guest service (attitude of hospitality) 

·         Adhere to all product safety standards 

·         General product storage and usage  

·         Maintaining clean and orderly prep and service station 

·         Maintain inventory including regular quality inspection of plateware, bowls, service pieces. Reporting any broken items to the CDC or 

 

·         Proficiency in savory or garde - manger techniques

·         Maintaining clean and orderly restaurant and kitchen  

·         Maintaining a positive, safe, and enjoyable work environment

·         Be able to clearly communicate during service.

·         Be able to work with electronic machinery to complete administrative tasks.

 

·         Standing for long periods of time 

·         Work in varied temperatures 

·         Must be able to lift 35lbs. 

·         Be able to bend, twist, reach, lift or stoop to retrieve or move product.

·         Be able to work in decreased light.

·         Be able to work in enclosed spaces.


This position receives tips !!!