The primary role of the Banquets Chef de Partie at The Charleston Place is to oversee and manage all team members who work in their designated area as well as the general kitchen area.

DUTIES & RESPONSIBILITIES

Operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill. Run the day-to-day operation of the assigned station in the kitchen. Assist in creating and preparing menu items and specials. Communicate with the Sous Chefs and the Chef de Cuisine regarding menu items, problem situations, or shortages. Work closely and help create standard recipes and plate presentations to maintain standards of quality in production and presentation. Store and rotate items properly Ensure a clean, neat, and organized work area. Perform other tasks or projects as assigned. Follow all guidelines for timely food service to guests.

REQUIRED SKILLS & EXPERIENCE

Proficient knife skills are required. Must know the five mother sauces, as well as knowledge of all other hot and cold sauce making. Not limited to stokes, dressing, thickening agents, and applications, marinates. With the ability to teach others this skill Required to have full knowledge of all basic cooking techniques Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques. Minimum 3-6 years of experience in similar kitchen/hotel operations

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job: Must be able to lift equipment, supplies, etc. of at least 70 pounds. Must be able to continuously stand for up to 8 hours per shift. Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.