Demi Chef de Partie

Job Summary

Assist the assigned Chef de Partie/Chef de Cuisine/Sous Chef in all duties. Act in place of Chef de Partie and/or Sous Chef in their absence, following standard recipes and cooking techniques while acting professionally and following all safety and sanitation standards.

• Present initiative and ingenuity with only general supervision.
• Maintain an optimistic personality to handle a high‑pressure environment.
• Exhibit a sense of maturity and leadership while functionally multi‑tasking with speed and grace.
• You maintain a clean work station and assist with prep and cleaning.
• Possess a working knowledge of the front and back of the house.
• Assist other team members as needed and any reasonable requests from management.

• Read, understand and execute standardized recipes, as well as development of new recipes.
• Assist Chef’s in food requisition to ensure sufficient inventory while minimizing waste.
• Ensure attractive placement of food items, show pieces etc. on display where required.
• Receive food/event orders and prepare them to specifications.
• Make logical decisions relating to par levels.
• Possess the ability to read banquet BEO.
• Set up daily mis‑en‑place.
• Send for requisitioned items from storeroom, personally verifying both quantity and quality.
• Supervise the general cleaning and proper handling of food leftovers after meal services.
• Reorganize refrigerators, re‑stock items up to par and reorganize section for next meal preparation.

• High School Diploma or equivalent and a 2‑year Culinary Degree or commensurate experience with 5+ years in the culinary industry.
• Must be able to read and prepare standardized recipes according to Chef’s specifications.
• Possess and exhibit an understanding of proper food handling, equipment and utensils.
• Ability to work cooperatively thereby creating smooth operations in the kitchen.
• Ability to multi‑task while maintaining a high level of organization, remaining detail oriented.
• Must be able to communicate effectively with fellow associates, supervisors, managers and staff.
• Must be able to sustain a fast pace while staying focused on the finest of details.
• Take pride in being the final ‘inspector’ for our product, approving it before it is presented to the guest.
• Must be able to understand and utilize Shore Lodge’s expeditor system.
• Know the facilities fire and safety standards and operation of kitchen and fire response equipment.
• Able to function with prolonged periods of standing and walking in hot kitchen environment.