Chef De Partie at Watercolor

THE ST JOE COMPANY•Santa Rosa Beach, FL

1d•Onsite

About The Position

The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring all dishes from that station are prepared to the highest quality and delivered on time. This role typically oversees a small team of cooks or kitchen staff, maintaining, organization, cleanliness, and efficiency within the work area. The Chef de Partie also assists in training team members, monitors inventory and supplies for their station, and ensures all kitchen operations follow food safety and hygiene standards.

Requirements

Significant experience in a professional kitchen
Food Managers & ServSafe certification (may be obtain upon hire)
Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
Ability to read write and speak, and communicate in basic English preferred
Detail oriented and thorough
Ability to perform consistent work to the highest of standards
Ability to remain discreet and respect the privacy of guests
Ability to interact with guests in a pleasant friendly way
Strong leadership skills, ability to motivate teams to produce consistently great food
Adept at working effectively in high energy and busy environments and works well under pressure
Ability to lead and work well as well as part of a team
Knowledge of culinary arts
Must have a positive, honest, and energetic work ethic
Ability to operate in a professional manner with a good character to work in a fast-paced team
Ability to stand for long periods of time
Frequent bending, stooping, reaching, and kneeling
Occasional typing
Frequent chopping, slicing, dicing knife work, etc.
Must be able to lift 50 lbs.

Responsibilities

Preparing, cooking and presenting high quality dishes within the specialty section
Preparing meat and fish
Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
Ensure that the production, preparation and presentation of food are always of the highest quality
Maintain full awareness of all menu items, their recipes, methods of production and presentation standards
Follows good preservation standards for the proper handling of all food products at the right temperature
Assisting with the management of health and safety
Assisting with the management of food hygiene practices
Overseeing the maintenance of kitchen and food safety standard
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
Turns equipment on and off at the beginning and end of each shift
Organize coolers and kitchen storage areas
Managing and training assigned kitchen team
Coordinates daily tasks with the Sous Chef
Monitoring portion and waste control
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation
All other duties as assigned