Job details |
||||||||||||||||||||||||||||||||
|
Job Offer: Chef de Partie (Poughkeepsie, Shadows on the Hudson):Job description:
Where the Best Go. Where the Best Grow.Chef de Partie (Poughkeepsie, Shadows on the Hudson)Shadows on the Hudson is an award winning waterfront restaurant located in Poughkeepsie, NY. Our building is perched on a cliff 40 feet above the Hudson River and just 50 feet from its eastern bank. With creative cuisine, exceptional service, and unmatched Hudson River views, Shadows on the Hudson is the best choice for your next special event.Job Overview: The Chef de Partie is the kitchen employee supporting the Executive Chef and the Sous Chef(s) at Shadows on the Hudson. The Chef de Partie has the responsibilities of maintaining food quality and ensuring plate presentation is to the standard of the Executive Chef and Sous Chef(s). The Chef De Partie is expected to follow all policies and guidelines of The Bonura Hospitality Group to ensure customer satisfaction, reduce waste, and drive profit. Job Responsibilities: » Open and close the kitchen located on operational and sanitation standards established by Executive Chef » Ensures that all checklists, everyday protein counts, and prep lists are completed properly » Actively works stations of the line » Accurately produces dishes in a timely manner » Ensures that prepared and cooked foods are of the highest quality in support of a pleasant guest dining practice » Assist the Sous Chef(s) in maintaining stock and inventory of a station » Assist the Sous Chef(s) in organizing walk-in refrigerator inventory to avoid cross contamination, extend shelf life, and support smoother kitchen operations » Help control waste and quality by exercising correct portion control » Is responsible and partakes in adequate cleanup of the kitchen equipment including but not limited to grill, stoves, ovens, fryers, refrigerators, etc. » Follow the Occupational Safety and Health Act, local health and safety codes, and company safety and security policies » Assist Sous Chef(s) with the organization of station prep, inventory pars, and quality control of ingredients » Assist Sous Chef(s) in opening/closing operations by performing line station checks to ensure proper opening/closing procedures are being followed » Assist Executive/Sous Chefs in creating weekly specials » Assist Sous Chef(s) in covering line cooks on breaks in compliance with guidelines » Assists Sous Chef(s) when needed in training of newly hired line cooks » Responsible for protein quality and quantity checks » Other tasks assigned by the Executive Chef and Sous Chef(s) Physical General Requirements: » Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more for periods of 30 minutes or more » Able to move 50 pounds distances of up to 100 feet » Understand and respond to employee and guest verbal requests and visual cues in a loud and extremely busy environment » Repetitive motion of hands and wrists Educational and Other General Requirements: » Must be at least 18 years of age » Must have High School Diploma or equivalent » Working expertise of health and safety regulations » Able to work varying shifts, weekends, and holidays Skills:
|
||||||||||||||||||||||||||||||||
|