Employee Cafeteria Demi Chef de Partie

Description

Assist the assigned Chef de Partie/Chef de Cuisine/Sous Chef in all duties. Act in place of Chef de Partie and/or Sous Chef in their absence, following standard recipes and cooking techniques while acting professionally and following all safety and sanitation standards. 

• →Read, understand and execute standardized recipes as well as development of new recipes.
• →Make logical decisions relating to par levels.
• →Ability to read banquet BEO and set up daily mis-en-place.
• →Assist Chef’s in food requisition to ensure sufficient inventory while minimizing waste.
• →Ensure attractive placement of food items, show pieces etc… on display where required.
• →Receive food checks, event orders and prepare them to specifications. 
• →Send for requisitioned items from storeroom, personally verifying both quantity and quality. 
• →Supervise the general cleaning and proper handling of food leftovers after meal services. 
• →Reorganize refrigerators, re-stock items up to par and reorganize section for next meal preparation.
• →Present initiative and ingenuity with only general supervision.
• →Maintain an optimistic personality to handle high-pressure environment.
• →Assist other team members as needed.
• →Assist with any reasonable requests from management.
• →Maintenance of work station, assist with prep and cleaning.
• →All other duties as assigned.

Requirements

• High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience 5+ years in the culinary industry 
• Must be able to read and prepare standardized recipes according to Chef’s specifications
• Must be able to organize and prioritize daily par sheets
• Possess and exhibit an understanding of proper food handling, equipment and utensils
• Ability to cooperatively delegate work properly and in a fair manner thereby creating smooth operations
• Must be able to quickly assess situations, determine priority, create a strategy and implement it
• Ability to multi-task while maintaining a high level of organization remaining detail oriented
• Must be able to communicate effectively with fellow associates, supervisors, managers and staff 
• Must be able to sustain a fast pace while staying focused on the finest of details 
• Take pride in being the final ‘inspector’ for our product, approving it before it is presented
• Must be able to understand and utilize Shore Lodge’s expeditor system
• Lifting supplies or equipment of 30 lbs or more
• Able to count, read and write in the English language
• Know the facilities fire and safety standards and operation of kitchen and fire response equipment
• Frequent periods of pushing, pulling, bending, stooping, upward reaching in a hot kitchen environment
• Able to function with prolonged periods of standing and walking in hot kitchen environment 
• Exhibit a sense of Maturity and Leadership while functionally multi-tasking with speed and grace 
• A working knowledge of the front and back of the house