Executive Culinary Leader

Chef De Partie Job Description This is a highly responsible position in the kitchen, requiring strong leadership skills and a deep understanding of culinary techniques. Key Responsibilities: Directs, coaches, supports, supervises, evaluates all direct reports. Maintains excellent food knowledge and understands culinary terms. Reads, understands, follows, and prepares company recipes by maintaining quality and consistency in taste according to instructions provided by corporate office. Works efficiently and productively to complete tasks. Core Responsibilities: Coordinates and supervises all team members assigned to their section, assigns and delegates tasks accordingly. Undertakes recipe reviews daily, maintains recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from direct supervisor or manager on duty. Controls production levels and recommends ideas for improvements and better cost controlling. Oversees any main section (sauce, entremetier, fish, roast, outlet CDP, tourant and cold kitchen) and its entire food production. Maintains and ensures that public health are followed according to company standards and expectation. Ensures that HACCP program is carried out correctly. Maintains assigned area in preparation for announced or unannounced United States public health type inspection. Reports for duty at assigned times, follows supervisor's instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with company's rules and regulations. This position is responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment. Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls. Reviews timesheets and forwards them to Executive Chef for approval. May prepare variety of reports and letters utilizing personal computer system and equipment. Ensures that items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.

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