Chef De Partie Troubadour - 4.4 Healdsburg, CA Job Details Full-time From $17 an hour 1 day ago Benefits Health insurance Dental insurance 401(k) Vision insurance Employee discount Qualifications Food quality maintenance Kitchen health and safety standards Recipe adherence Maintaining an organized workspace Quality assurance experience within food and beverage industry Guest relations Food service health code compliance Recipe development Food service workstation cleanliness In-person customer service Food portioning Mid-level Managing teams as a chef Team management Task prioritization Team training Kitchen staff training Mentoring Quality control communication Clean workspace maintenance Quality control experience within food and beverage industry Visual inspection for quality control Mise en place Production documentation Cross-functional communication Kitchen organization Staff development Communication with kitchen staff Full Job Description Under the general direction of the Chef de Cuisine, the Chef de Partie focuses on daily mise en place and service for the restaurant, inn, and all other guest experiences. The Chef de Partie is responsible for overseeing and ensuring quality standards for all assigned areas. The position will have occasional contact with guests and thus a warm, genuine hospitality and willingness to assist the guest is paramount to achieving our goals for our guest's experiences. Understand the quality requirements and expectations of the restaurant. Prioritize daily work schedules with fellow Chef de Parties, Commis and Externs/Stages. Assure all necessary items are in the restaurant at the start of the shift through personal inspection. Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team. Communicate any discrepancies in a timely manner. Assure all mise en place for assigned areas is finished and organized in a timely manner and to the standard of the restaurant. Responsible for the efficient, consistent, accurate and organized production of mise en place requested by the Sous Chefs, Chef de Cuisine, and Executive Chef/Owner. Assist in training and mentoring of your team members to assist them in achieving the team's vision.

Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures. Collaborate when appropriate in menu changes and development. Ensure that all food and products are consistently prepared and served according to the properties, recipes, portioning, preparation, serving and health standards. Organize and prioritize daily responsibilities to ensure their timely completion. Maintain a clean, sanitary, and safe work environment. Keep all areas clean and organized at all times. Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment. Communicate effectively with all team members to assure standards are achieved. Take appropriate action to rectify any issues that may arise. Ensure equipment is kept clean and in excellent working condition. Attend all scheduled employee meetings and come prepared to contribute to ideation sessions. Provide mentorship to new and less experienced staff members. Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates. All other duties as assigned by supervisor.

Pay:

From $17.00 per hour

Benefits:

401(k) Dental insurance Employee discount Health insurance Vision insurance

Work Location:

In person