Chef de Partie

Extensive Culinary experience required. Duties include but are not limited to: Plan, prep, set up and provide quality service in all areas of restaurant production to include all food produced. Oversee the flow of production of all production for lunch, and dinner service. Responsible for ensuring the success of the team by helping the Banquet Chef with all plate ups or additional tasks. Ensure the planning for promotional events is correct, and chaffers kitchen is set on time. Monitor all Mise en place to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Creation of daily specials, lunch buffet menus, and brunch menus Maintain and contribute to a positive work environment. Assist in the controlling food and labor cost.