Senior Chef de Partie

SENOIR C H E F   D E   P A R T I E

Related Titles:          Prep Cook; Cook; Line Cook

Reports to:                 Chef de Cuisine, Head Chef

Supervises:                 Chef de parties

Position Summary:

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a

variety of equipment and utensils according to the daily prep list.

Duties, Tasks and Responsibilities:               

1. 
   Responsible for reporting in a clean, well-pressed uniform with appropriate footwear, following the standards laid out in the Professional Attire and Grooming Service Standard
2. 
   Take inventory of all items required for station set-up and determine those items that require preparation.
3. 
   Prepares items according to standard recipes.
4. 
   Coordinates and times orders with other kitchen operations
5. 
   Requisitions items needed to produce menu items.
6. 
   Notifies Sous Chef of expected shortages.
7. 
   Ensures that assigned work areas and equipment are clean and sanitary.
8. 
   Sets-up, maintains and breaks down prep cook station.
9. 
   Covers, dates and neatly stores all leftover products that are re-usable.
10. 
    Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
11. 
    Closes the kitchen properly using the closing checklist.
12. 
    Attends kitchen staff meetings and offers suggestions for improvements.
13. 
    Assists with other duties as assigned by Sous Chef.

Skills/Knowledge:

• 
  Prepares menu items as needed for member or guest service.
• 
  Be able to write and execute menus to a high standard
• 
  Follows all state and local health and food safety regulations.
• 
  Follows all safety procedures for operating and cleaning machinery.
• 
  Knowledge of and ability to perform required role during emergency situations.

Education and/or Experience:

• 
  High School diploma or GED.
• 
  Successful completion of a two-year course at culinary school.
• 
  A minimum of 4 years of experience in kitchen to a 4-5 star Hotel Level
• Needs to have experience in supervising staff

Licenses and Special Requirements:

• 
  Food safety certification.

Physical Demands and Work Environment:

• 
  Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
  stretch and twist or reach.
• 
  Ability to lift individual items up to 50lb in weight