Opportunity: Chef de Partie

Assist Sous Chef in managing a specific station or line in a kitchen as well as supervising the staff to ensure all food preparation is done according to standard. Chef de Partie is directly responsible for leading the preparation of ingredients and cooking in that specific station.

Chef de Partie – Sous Chef – Executive Sous Chef – Chef de Cuisine – Executive Chef

Essential Job Functions

• Assists the sous chef in daily food preparation activities
• Monitor inventory and expiration dates
• Ensure high quality food production, preparation, and presentation
• Ensure work area remains clean
• Set up production cycles, ensure proper inventory levels are available and call in orders as needed
• Hands on execution of the line and inform associates of their responsibilities
• Supervise kitchen to ensure service preparation is done to leading standards
• Coordinate food preparation and storage in the kitchen
• Control portion sizes and quality of food
• Ensure food production is done in accordance with our safety and sanitation practices
• Assist in interviewing, selecting, and scheduling associates
• Follow sustainability guidelines and practices related to HHM’s EarthView program.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards
• Perform other duties asrequested by management
• Practice safe work habits to ensure safety
• Monitor storage areas, such as refrigerators and dry areas, for cleanliness and orderliness.
• Ensure overall guest satisfaction

Position Requirements

• Degree or certification from an accredited culinary program preferred.
• 3 years’ experience in a high volume foodservice establishment required.

Work Environment and Context

• Work schedule varies and may include working on holidays, and weekends. Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, reaching, kneeling, bending.