Demi Chef De Partie

The Cook is responsible for preparing high-quality food items in accordance with recipes, quality standards, and presentation guidelines. This role involves monitoring food quality and quantity, maintaining food logs, assisting with kitchen operations during busy periods, and supporting management with training and team coordination. The Cook ensures compliance with safety, sanitation, and company policies while maintaining a professional work environment.

Key Responsibilities:

• Prepare special meals and substitute items as needed.
• Regulate temperatures of ovens, broilers, grills, and roasters to ensure proper cooking.
• Pull food from freezer storage to thaw safely in refrigerators.
• Ensure proper portion sizes, arrangement, and food garnish for all dishes.
• Maintain accurate food logs and monitor the quality and quantity of food prepared.
• Communicate assistance requirements during busy periods to maintain smooth operations.
• Inform the Chef about excess food items for potential use in daily specials.
• Notify Food & Beverage service staff regarding menu specials and out-of-stock items.
• Prepare and cook food according to recipes, quality, and presentation standards, including cold food preparation.
• Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching kitchen staff. Serve as a role model within the team.
• Follow all company safety, security, and sanitation policies and procedures. Report maintenance needs, accidents, injuries, and unsafe conditions promptly. Complete required safety training and certifications.
• Maintain a clean and professional uniform and personal appearance. Protect company assets and maintain confidentiality of proprietary information.
• Anticipate and address guest service needs effectively.
• Communicate clearly and professionally with team members and other departments.
• Develop and maintain positive working relationships and support team goals. Listen and respond appropriately to employee concerns.
• Ensure adherence to all quality expectations and standards.
• Perform physical tasks including standing, sitting, walking for extended periods, and reaching, bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.
• Perform other reasonable duties as requested by Supervisors.

Preferred Qualifications:

• Education: Technical, Trade, or Vocational School Degree.
• Related Work Experience: Minimum of 3 years in a related culinary or food preparation role.
• Supervisory Experience: None required.