As a member of the food and beverage team, the Chef de Partie is responsible for a station in the kitchen and to support the Executive Chef and Sous Chef in the day to day operation.

Key Duties and Responsibilities:
  • Prepare food of consistent quality following recipe cards according to portion standards, within specific time frame, per check from servers.
  • Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. 
  • Date all food containers and rotate as per the White Barn Inn standards, making sure that all perishables are kept at proper temperatures. 
  • Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out of stock items or possible shortages. 
  • Return all food items not used on next shift to designated storage areas, being sure to cover date all perishables. 
  • Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per the White Barn Inn standards. 
  • Operate, maintain and properly clean all the kitchen equipment.
  • Use safe food handling procedures and maintain a safe working environment by using proper food handling skills and food safety guidelines
  • Comply with attendance rules and be available to work on a regular basis. 
  • Perform any other job related duties as assigned.
Skills and Knowledge:
  • Ability to communicate clearly in English and to read the recipe cards.
  • Able to work on a flexible schedule, including week-ends and holidays, according to department needs.
  • Must be able to stand for at least 8 hours and be able to lift up, push, and pull at least 50 pounds.

This is a non-management position
This is a full time position

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