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Job Duties

The Chef De Partie is responsible for supporting the Sous Chef and culinary operations in a food outlet or preparation kitchen that delivers consistently high-quality food products and presentations.  Handles requisitions/purchase orders and ensures quality products are received, stored and properly utilized in their outlet and/or area(s) of responsibility. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with new products, recipes and preparation techniques. 

Daily food preparation and other duties assigned by the Sous Chefs to meet the standard and the quality set by the department.  Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Responsible for supervising culinary operations and all cook tiers in their area of responsibility. Ability to estimate/forecast the daily production needs and check quality of raw and cooked food products to ensure that standards are met.  Ensure that the production, preparation and presentation of food are of the highest quality at all times.  Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.  Knowledge of all standard operating procedures and policies pertaining to food preparation, receiving, storage and sanitation.  Full awareness of all menu items, their recipes, methods of production and presentation standards.  Follows FDA and Health Dept. approved standards for the proper handling/storage of all food products at the correct temperatures. Operate and maintain all department equipment and promptly reports malfunctioning equipment or units in need of service.  Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishes and maintains effective inter-departmental working relationships.            Has excellent knowledge of menu creation, while maintaining quality and controlling costs in a volume food business.  Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance to specifications and within established timelines. Assists and develops others in achieving the same. Continuously checks expiration dates and proper storage of food items in the outlet.

Consults daily with Sous Chef and Executive chef on daily requirements, functions and responsibilities pertaining to the outlet. Any changes, unexpected bus groups and/or last minute events are discussed daily as well. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Sets the standard and example to others for personal hygiene and cleanliness.  Daily feedback collection and reporting of issues as they arise.  Assess quality control and adhere to departments service standards. Carry out any other duties as required by management.

Minimum Qualifications

High School diploma or equivalent – college degree preferred.  Strong culinary background and experience as a chef in a high volume/high quality multiple outlet environment is a plus.  Applicable management experience is required. Must possess strong organizational, communication and people skills. Must possess excellent customer service skills. Computer skills required, including Word and Excel preferred. Ability to work rotating shifts and fluctuating days off required.  Should have experience in food and beverage administration, planning, budgeting menu planning and cost analysis.

Work Shift:

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