Chef De Partie (Crossroads Buffet - Local Cuisine)

Job Detail

Essential Functions: - Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. - Ensure compliance with local and state regulations. - Ensure that all work stations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Co-ordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting. - Constantly spot check food and quality service during all meal periods to ensure the foods served meet our portion control and quality standards. Perform as expediter during peak meal periods. - Good communication with Sous Chef, Junior Sous Chef, Pastry Chef and Section Chef-de-Partie. - Participate in develop A-La-Carte Menu, buffet menu and 15 minutes training program. - Ensure 39 points check list is being followed. - Understand job descriptions of all associates. - Supervise and assist in total food production effort. - Assist in training and development of associates. - Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing. Job Duties: - Report all records as steak charts, roast meat charts, production charts, etc. - Insure sanitation of all areas. - Control food waste and loss. Assist in setting up plans and actions to correct any food cost problems. - Conduct 15 minutes training. - Regulating report all needed maintenance projects to the Junior Sous Chef/ Sous Chef. - Ensure that associates are on their stations on time in the correct uniform and wearing a hat or hair net. - Maintain proper pars, maintain top quality freshness. - Ensure that all stations are properly cleaned at the end of each shift. - Any other duties as may be assigned from time to time.