Job Description
To provide exceptional customer service in a high paced quality atmosphere in the Resort’s multiple food service areas as assigned:
Responsibilities
- Help in the preparation and design of all food and drinks menus
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Sous Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
- Any other duties as assigned by the Chef
Requirements
- 2 years of experience working in a kitchen
- Able to work with minimal supervision
- Food safe certification
Reporting
- The Chef De Partie reports to the Sous Chef and Executive Chef