Chef de Partie

Job Summary:

The Chef de Partie will plan, prep, set up, and provide quality service in all areas of food production, including all food produced for Ariccia Breakfast and Lunch.

Duties & Responsibilities:

• Oversee the flow of production of all production for breakfast, lunch, and dinner service.
• Responsible for ensuring the success of the team by helping the Banquet Chef with all plate ups or whatever is needed when asked.
• Ensure the set up for events is correct, and chaffers and or equipment are lit on time.
• Monitor all mise en place to ensure it is completed to the satisfaction of set standards. To ensure each employee will be able to follow the established recipe and plating guide provided to exact specification.
• Creation of daily specials, lunch buffet menus, and brunch menus are to be completed with ordering information timely.
• Maintain and contribute to a positive work environment. Assist in controlling food and labor cost.
• Performs other related duties as assigned.

Required Skills & Abilities:

• Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
• Excellent written and verbal communication skills.
• Ability to compute basic mathematical calculations.
• Ability to work all stations in all kitchens with minimum defects.
• Excellent organizational skills and attention to detail.
• Ability to direct the performance of kitchen staff and follow up with corrections where needed.

Education & Experience:

• High school diploma or equivalent vocational training certificate is required.
• 5 years of experience in the culinary field.
• ServSafe certification.

Physical Requirements:

• Prolonged periods of walking, standing, and sitting.
• Must be able to lift up to 50 pounds at times.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.