Live out
Purpose:
The Senior Chef de Partie is the second in command in the kitchen and generally is in charge of food production. The Senior Chef de Partie assumes all the duties of the Executive Chef in the chef’s absence. Reports to: Executive Chef
Responsibilities:
Plan menus and recipes.
Systemize food production to maximize efficiency and consistency.
Enforce purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
Assist Executive Chef in recruiting, managing, and disciplining kitchen personnel.
Train kitchen personnel in food production principles and practices and ensure that all recipes and food production practices are followed.
Assist Executive Chef in scheduling kitchen employees in conjunction with business forecasts and predetermined budget.
Train service personnel regarding food preparation, ingredients, nutritional values, and special dietary requests, such as low-fat, low-sodium, low-carb, vegetarian and low-calorie meals.
Skills / Personality:
This position requires a degree from a post-secondary culinary arts training program and a minimum of at least two years in a food-preparation position.
Customer Service and Professionalism:
The Senior Chef de Partie serves as role model and sets the standard for all employees to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service.
Communication:
This position requires a commitment to details both verbally and non-verbally therefore; the Senior Chef de Partie must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff, and management. Must understand instructions, read written company memorandums, and communicate with little or no additional direction.
Interpersonal Relationships:
Must adapt to different personalities of clients, vendors, and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others.
Leadership and Management:
Must understand and practice motivational management techniques.
Problem Solving, Quality Control, and Priority Assessment:
Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the customers.
Conflict management:
A Senior Chef de Partie must recognize a problem when it arises and be able to resolve it appropriately by using good judgement, tact and initiative according to company policy and procedure. Requires the often unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively.
Information Gathering:
Must enhance the quality of food-preparation services including ingredient changes to promote the uniqueness of recipes.
Sales Techniques and Customer Influence:
Must understand products and services develop new prospects for opportunity, and understand customer needs clearly. Must also possess substantial experience and remain current in state-of-the-art sales methods. Must set and meet sales goals.
Performing General Physical Activities:
Senior Chef de Parties must perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, and handling of materials.
Analytical Skills:
Must use logic and reason to identify solutions and alternatives for a successful outcome in many situations, including cost/benefit analysis; service and product quality; and conflict resolution.
Technical Skills:
Must have experience and knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen, and dining areas relative to point-of-sale applications.
Flexibility:
Must work overtime when needed and assist the workload of others.
