We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant’s patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef’s standards, and ensuring that your station is sanitary and well-stocked.
To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.
Typically Responsible for:
Mise‐en‐place preparation and freshness.
Ensuring that all stocks are kept under optimum conditions.
Cooking and service of food according to the restaurant’s quality and service standards .
Training of kitchen staff as directed by Chef‐in‐charge.
Safety and cleanliness of all kitchen and food storage areas.
Ensuring high levels of kitchen team performance.
Contributing to creating a harmonious environment amongst all staff within the restaurant.
To deputise in the Sous Chef’s absence and take charge of the kitchen when directed to do so.
Prepare and cook high quality food according to menu guidelines and recipes.
Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner.
Ensuring that all mise‐en‐place is always freshly prepared and on time.
Supervising members of the kitchen team who are responsible to you.
Ensuring that junior chefs and trainees receive the right training and optimum guidance.
Helping to create good communication between floor and kitchen staff and within the kitchen.
Receiving and safe storage of food.
Assisting with regular stock takes.
Receiving, recording and accounting for supplies and deliveries.
Maintaining restaurant cost control systems as they affect your area of responsibilities.
Following correct hygienic food handling practices.
Following the restaurant’s regular cleaning and waste disposal practices.
Optimizing the use of restaurant resources: food, energy, labor, water.
Using safe work practices and supporting others to use them.
Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations.
Participate on the health and safety committee, rotation basis.
Maintain kitchen equipment and plant in good condition.
Participating in team meetings and surveys.
Attending training courses and seminars as and when required.
Striving to study management subjects in preparation for future advancement.
Carrying out other duties typically expected of the position as required from time to time.
EDUCATION and/or EXPERIENCE
Formal training in Culinary Arts or equivalent is preferred but not required if your experience and performance is exemplary.
Must have at least 2 years culinary experience in a senior role with minimum requirement having completed a Cert iii in commercial cookery
Must be prepared to gain further food and wine knowledge.
Has group leadership ability Must hold a food handlers certificate. A food safety supervisor certification would be a positive too.
Working knowledge of various computer software programs including, but not limited to, Word‐ processing, spreadsheets, tablet computer, and email
SweetWater Brewery is an Equal Opportunity Employer