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Chef de Partie - San Francisco, United States - Foliage
Description
OVERVIEW/BASIC FUNCTION:
The Chef de Partie is responsible for prep, set up and provide quality service in all areas of hot food production.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Monitor Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Ensure that standards are maintained at a superior level on a daily basis.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.Meet with Kitchen Supervisor to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete opening duties:
Set up work station with required mis en place, tools, equipment and supplies according to standards.
Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
Restock items that were depleted during the shift.
Review status of work and follow-up actions required with the Supervisor before leaving.
Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
All other duties as required.
Health & Safety
Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work.
General Skills
Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders;
Must be able to maintain a food preparation station as applicable to the menu it reflects with correct presentations, flavors and textures.
Ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8 hour shift in hot, noisy and sometimes close conditions;Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met
Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions;
Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.
LanguageRequired to speak, read and write English, with fluency in other languages preferred.
Physical Requirements
Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Ability to manage multiple tasks
Can meet deadlines
Creates work environment that:
Energizes, motivates and supports employees
open communication, trust and respect
Encourages team behavior
Effectively communicates with all levels
Qualifications
Must have current and valid Food Handler's card or ability to obtain one
Experience
Minimum two years' experience cooking with previous experience as Chef de Partie or equivalent experience
Foliage is a equal opporotunity employer and prohibits discrimination and harassment of any type; in regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
