Chef de Partie

Supervise cooks and kitchen staff by coordinating daily activities, creating decorative food displays, and ensuring proper portioning and garnish. Monitor food production quantities, manage kitchen supply stock, and maintain logs for the food safety program. Assist with hiring, training, scheduling, and evaluating employees while enforcing company safety policies and reporting maintenance or injury needs. Address guest service requirements, ensure staff adherence to quality standards, and maintain professional appearance and confidentiality. Perform physical duties including lifting up to 25 pounds and standing for extended periods. Requires 4 to 6 years of related experience and 2 years of supervisory experience.