Shore Lodge Whitetail LLC Demi Chef de Partie in McCall, Idaho
This job was posted by https://idahoworks.gov : For more information, please see: https://idahoworks.gov/ada/r/jobs/940174 JOB PROFILE (a summary of key responsibilities and subjective attributes): Utilize established controls to ensure all food quality standards are executed consistently and product and equipment offerings are according to specifications. Ensure that prep lists are completed by the end of the shift with no unauthorized overtime. Ensure that all opening/closing procedures are completed and set for the next shift. Participate in monitoring incoming food product to ensure quality. Participate in monitoring production and quality levels of all food products. Monitor all refrigeration and dry storage for proper handling and rotation. Participate and maintain ongoing education programs for sanitation and safety. Check daily production sheets and verify with Chef de Cuisine or Sous Chef as to daily work needs. Assist in any area of the kitchen as needed.
STANDARD SPECIFICATIONS: Assist the assigned Chef de Partie/Chef de Cuisine/Sous Chef in all duties. Act in place of Chef de Partie and/or Sous Chef in their absence, following standard recipes and cooking techniques while acting professionally and following all safety and sanitation standards.
SKILLS AND QUALIFICATIONS:
1.High School Diploma or equivalent and a 2 Year Culinary Degree or commensurate experience 5+ years in the culinary industry.
2.Must be able to read and prepare standardized recipes according to Chef's specifications.
3.Must be able to organize and prioritize daily par sheets.
4.Possess and exhibit an understanding of proper food handling, equipment and utensils.
5.Ability to cooperatively delegate work properly and in a fair manner thereby creating smooth operations in the kitchen.
6.Must be able to communicate effectively with fellow associates supervisors, managers and staff.
7.Must be able to quickly assess situations, determine priority, create a strategy and implement it
8.Ability to multi-task while maintaining a high level of organization remaining detail oriented.
9.Must be able to sustain a fast pace while staying focused on the finest of details.
10.Take pride in being the final 'inspector' for our product, approving it before it is presented to the guest.
11.Ability to adapt procedures, processes, tools, equipment and techniques in order to perform the essential functions of the job.
12.Must be able to understand and utilize Shore Lodge's expeditor system.
13.Must be able to carry an oval tray and deliver food to our guests with accuracy and grace.
14.Lifting supplies or equipment of 30 lbs or more.
15.Able to count, read and write in the English language.
16.Know the facilities fire and safety standards and operation of kitchen and fire response equipment.
17.Frequent periods of pushing, pulling, bending, stooping, upward reaching in a hot kitchen environment.
18.Prolonged periods of standing and walking in hot kitchen environment.
1.A sense of Maturity and Leadership.
2.The ability to functionally multitask with speed and grace.
3.An understanding of the front and back of the house.
4.Time spent in both front of the house and back of the house positions.
ESSENTIAL JOB FUNCTIONS:
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
1.Read, understand and execute standardized recipes.
2.Develop new recipes.
3.Make logical decisions relating to par levels.
4.Ability to read banquet BEO.
5.Set up daily mis-en-place.
6.Assist in sample cooking of new dishes and establish recipe standards.
7.Assist Chef's in food requisition to ensure sufficient inventory while minimizing waste.
8.Ensure attractive placement of food items, show pieces etc on display where required.
9.Rece ve food checks, event orders and prepare them to specifications.
10.Send for requisitioned items from storeroom, personally verifying both quantity and quality.
11.Supervise the general cleaning and proper handling of food leftovers after meal services.
12.Reorganize refrigerators, re-stock items up to par and reorganize section for next meal preparation.
SECONDARY JOB FUNCTIONS:
1.Present initiative and ingenuity with only general supervision.
2.Maintain an optimistic personality to handle high-pressure environment.
3.Assist other team members as needed.
4.Assist with any reasonable requests from management.
5.Maintenance of work station, assist with prep and cleaning.
6.All other duties as assigned.