Station Chef | Chef de Partie

ResponsibilitiesEnsures all food is prepared fresh and is of the highest qualityStrictly adheres to all recipes, methods and instructions from supervisorEnsures recipes are constantly updated to reflect changes created by availability or direction from Executive ChefMaintains an organized and efficient flow of production, with regards to changes in forecasts and menusRecognizes team members for successful achievements and contributionsCoaches team members immediately and professionally to minimize deficiencies and provide encouragementResponsible for inventories to enable team members to successfully prepare mise en placeConsistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding foodMaintains and reports waste log to supervisors on a daily/weekly basisChecks outlet(s) upon arrival to determine status of outstanding safety, or equipment issuesChecks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labelingEnsures proper rotation, storage temperatures, and proper storing procedures are observedCommunicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventoriesContinuously monitors food and labor cost in accordance with Executive Chef and Executive Sous ChefControls and decreases waste by maintaining logs to submit daily/weeklyAdjust production levels to meet forecast demandsProperly stores foods in designated areas following wrapping, dating, and rotation procedures in designated containers and storage areas to prevent spoilageCleans, organizes, and maintains walk-in refrigerator, reach-in refrigerator, coolers, prep and dry storage areasUnderstand, complies, and utilizes approved food safety production standards to ensure proper quality, serving temperatures, and standard portion controlRotates product according to “First-In, First-Out” rule to maintain shelf-life standardsLogs and discards all product not used by the end of the shift on the “use by” dateWashes and cleans equipment, food preparation areas, dining tables, work areas to include floors while maintaining the highest possible standards of sanitation.Remain alert to potential problems that could lead to equipment malfunction and inform Supervisor immediately if equipment is not working properlyUse manual and/or operates electric appliances to clean, peel, slice, and trim foods as directed by Chefs in a safe mannerRequirementsAbility to lift up to 50lbsAbility to stand for up to 10 hoursA culinary degree or equivalent experienceProfessional demeanor and personal appearanceExperience in a fast-paced environmentCandidate has or is willing to obtain a Food Handler's CardIndividual has or is willing to obtain non-slip shoes for the first day of work