Job Description

AS CHEF DE PARTIE

Under the direction of the Chef de Cuisine, you will be expected to:

• Prepare food products as determined by recipe, technique, and procedure
• Coordinate mise-en-place with commis cooks
• Maintain clean and organized work spaces at all times
• Assist chef de cuisine and sous chef with nightly product inventory
• Properly store, rotate, and organize raw and prepped products
• Organize and store restaurant specific cookware and equipment
• Maintain HACCP log for reduced oxygen packaging
• Adhere to all policies and procedures as detailed in Food Safety Plan

Qualifications

Education and/or Experience

• 1-3 years experience in a fine dining environment; Relais & Chateaux, Forbes, Michelin, or similar.
• Prior apprenticeship or college education is preferred.

To perform the job successfully, you should demonstrate the following competencies:

• Ability to work in a fast-paced, detailed environment
• Sense of urgency
• Great communication skills
• Strong knife skills
• Strong work ethic; reliability
• Positive attitude and willingness to learn
• Exceptional cooking skills in one or more areas of the kitchen
• Familiarity with standard kitchen equipment and utilization
• Good organizational skills

Physical demands:

• Must be able to stand for long periods of time
• Must be able to lift up to 50 lbs.

Work Environment:

• Must be able to work a flexible schedule
• May be exposed to hot cooking surfaces
• Handles knives and other sharp kitchen utensils and equipment

Additional Information

BENEFITS: (Highlight your Benefits)

• Employee Stock Ownership Plan (ESOP), based on hours
• 401k and 401k match
• Medical with Health Reimbursement Arrangement (HRA)
• Dental
• Vision
• Flexible Spending Account (FSA)
• 35% discount at all NRG restaurants
• VPTO
• SPTO