Job Description:

The Chef de Partie performs a number of tasks that requires them to move throughout the front & back of the restaurant.

Each runner’s primary objective is to provide the guests with delicious food/desserts when they are ready to be served.

Chain of Service

Each employees’ job function is to contribute to the positive guest experience which is achieved through the chain of service. The guest experience is achieved through the service of food and beverage, and both FOH and BOH of are vital parts of that chain and play important roles in achieving that goal. Contained within each job description is the specific role that job plays in the chain of service. Every hourly employee is part of the chain of service, and participates in the tip pool as payment for their contribution to that chain. Service could not exist without food and food could not be enjoyed by our guests without service. The runner ensures the guest is served the proper food, the dish is accurately described table side, runner stations are set up and maintained throughout service, communication from the kitchen to the FOH regarding 86’s, they adhere to the steps of service and exhibit hospitality towards our guests and each other at all times.

Duties and responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
• Put effort in optimizing the cooking process with attention to speed and quality
• Enforce strict health and hygiene standards
• Help to maintain a climate of smooth and friendly cooperation
• assist the head and sous chef in a food service establishment
• create and organize daily tasks with the sous chef
• supervise junior chefs within the business
• prepare dishes properly and in accordance with a customer's request
• implement recommendations from superiors and senior chefs
• establish, regulate, and maintain a secure and friendly working environment
• perform extra duties at the request of management

Requirements:

• Dedicated leader who is committed to serving the team.
• Ability to work quickly and efficiently without compromising quality.
• Strong communication skills.
• Fundamental understanding of sanitation, cleanliness and personal hygiene.
• California Food Handler’s card .
• Regular, predictable and reliable attendance.
• Excellent attention to detail .
• Ability to effectively communicate with coworkers verbally.
• Ability to operate all equipment necessary to perform the job.

Physical Demands

• Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weight up to 50 pounds.

Working Conditions

• Working conditions involve noise, heat, temperature changes, kitchen elements, odors, moisture, etc. May be required to work additional hours as dictated by the workload and staffing.

Uniform Requirements:

• Clean non-slip shoes
• Clean pants
• Clean shirt