Chef De Partie, Pastry | AVA Winter Park

The Chef de Partie assists the Chefs in leading the overall operation at the culinary Station. They assist with all production on the culinary Station. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the days' service.

Responsibilities

Plan and execute in collaboration with other colleagues; Check periodically expiry dates and proper storage of food items in the section; Ensure colleagues follow proper grooming standards; Complete daily tasks; Daily feedback collection and reporting of issues as they arise; Protein counts sheet daily; Prep sheet to ensure all stations are getting filled; Ensure the stations are set up properly; Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation; Full awareness of all menu items, their recipes, methods of production, and presentation standards; Operate and maintain all department equipment and report malfunctions; Ensure effective communication between staff by maintaining a secure and friendly working environment; Ability to produce own work in accordance with deadlines and to assist and encourage others in achieving this aim; Ensure colleagues follow proper closing procedures (labeling, gaskets, etc.); Fill out DOH sheet at the end of the shift; Ensure cooler is organized nightly (produce, protein, and sauce); Open Mindset, Positive Culture, Drive for Excellence and Teamwork

Requirements

Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant; Computer knowledge (Excel, Windows, POS); Career-driven with stable job history; High-volume and/or fine dining experience; Proficiency in communicating perfectly in English and Spanish; Food Handler’s permit required; Ability to work nights, weekends, and some holidays; Ability to speak, read, and understand basic cooking directions; Understanding and knowledge of safety, sanitation, and food handling procedures; Ability to stand and walk for extended periods throughout the shift; Ability to lift, carry, push, or pull up to 50 pounds as needed; Frequent bending, reaching, twisting, and repetitive movements; Ability to work in a fast-paced environment with varying noise levels and temperatures; Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions

Nice to have

College degree/Culinary school degree (preferred)