Demi Chef de Partie - Banquets

Job Description
Maintains the highest standards of food quality and presentation in workstation as directed by the Sous Chef on duty. Must have well-rounded knowledge of all areas of the kitchen including a la carte restaurant, and production areas of; banquets, garde manger, vegetable, butcher, soups, and sauce stations. Works within the station in clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen.
Pay Rate:
$24.75/hour
Job Duties Include:
Review the daily production sheets with the Chef De Partie & Sous Chef
Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
Actively participates in training of culinary skills to junior staff and apprentices
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
Operate all kitchen equipment and conduct themselves with safety in mind at all times