Chef de Partie

LINE COOK
Palm Beach, FL

About the Concept

This club is a modern conception of a classic English social club presented with a sophisticated, international elegance, luxury and an overlay of wit and whimsy that is a signature of both Palm Beach and English club style.

Position Summary: Line Cook

Pay Range: $21 -$24 per hour

Essential Duties & Responsibilities include the following.

Other duties may be assigned, as needed.

• Plan, prep and set up food stations with all necessary supplies.
• Prepare food for menu items (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Answer, report and follow Executive or Sous Chef's instructions.
• Maintain proper storage procedures as specified by Health Department and club requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Maintain organization, cleanliness and sanitation of work areas and equipment.
• Stock inventory appropriately.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain complete knowledge of and comply with all departmental and club policies and procedures.
• Maintain a positive and professional approach with coworkers and customer.
• Has the ability to assume responsibility out of his or her normal work area to ensure that the job gets done.

Knowledge, Skills and Abilities

• Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize, organizes, delegate work and follow through.
• Ability to work well under pressure of meeting production schedules and timelines for guests' orders.

Education and Experience

• High school diploma or equivalent vocational training certificate.
• Certificate Certification of culinary training or apprenticeship
• A minimum of 4 years' experience in a similar role in a 4 star or higher rated restaurant.
• In-depth knowledge of restaurant best practices and cooking methods.
• Excellent communication and organizational skills.
• Aptitude for multi-tasking.
• Must be able to work cooperatively and efficiently in a team.