Chef de Partie - Line

Job Description:

Chef de Partie (Grill, Saute) Reports to:

Executive Chef, Sous Chef, Kitchen Lead Pay:

depends on experience Full time Expectations Maintain consistent product quality Follow station setup and breakdown procedures As chef de partie, you are the Chef of your station. Communicate actively with chef team and expo Maintain cleanliness and organization at all times Responsibilities Setting up and breaking down station to kitchen standard in an appropriate time frame. Prep station items to established standards. Responsible for every protein applicable to your station Execute dishes according to plating standards Monitor stock levels during service, providing a thorough prep list for the next day at service conclusion Assist other stations when needed Wash dishes as needed. Receive and put away vendor deliveries. Make recipe kits daily to assist prep team. Help kitchen management with monitoring product in-house. Update the order list throughout your shift. Follow all health department standards of cleanliness and sanitation Standards Arrive on time in a clean uniform Keep knives sharp and tools organized Label and date all products. Rotate stock according to FIFO Follow food safety and sanitation protocol. Be respectful of yourself and others.

Pay:

$20.00 - $25.00 per hour Expected hours: 32 - 40 per week

Work Location:

In person