Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Prepares all foods according to standard recipes to ensure consistency of the product.
Visually inspects, selects, and uses food items to the highest quality in preparing menu items.
Checks and controls proper storage of product and portion control.
Keeps all refrigeration, storage, and working areas in clean, working condition to comply with regulations.
Prepares requisition for supplies and food items for production in work station.
The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below.
Education and Experience
Minimum 2 years of previous experience as Chef de Partie, or strong experience as Demi Chef de Partie.
Strong working knowledge of the fundamentals of hot cooking to include broiling, frying, sauting, and grilling.
Strong working knowledge of accepted standards of sanitation.
Strong knowledge of operating kitchen equipment.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
Skills and Abilities
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
Ability to work long hours, nights, weekends, and holidays.
Ability to operate, maintain, clean kitchen equipment. Ability to life/carry loads of up to 50lb.
Working Conditions & Physical Effort
While performing the duties of this job, the employee is regularly required to talk, hear, sit, and stand. While performing the essential functions of this job, the employee is usually indoors, in a semi-controlled environment, and experiences a moderate to high noise level in the work environment.
Wurzak Hotel Group