Chef de Partie- Fogo Island Inn
$43,680–$52,000 year
On-siteFogo, Newfoundland and Labrador, Canada
Job Summary
Take ownership of a designated kitchen station, ensuring efficient operations during service and preparing dishes consistently with culinary standards. Monitor food stock levels, manage inventory, and control costs by minimizing waste while maintaining proper storage and rotation. Collaborate with the Executive Chef and other team members to ensure timely delivery of all menu items, contributing ideas for seasonal specials using fresh, local ingredients. Train and mentor junior staff on techniques and best practices, ensuring all plated dishes meet presentation and portioning requirements. Maintain high standards of organization, cleanliness, and hygiene while handling high-pressure situations with calm efficiency during peak times.
Required Qualifications
- Proven experience as a Chef de Partie or similar role in a high-end or fine dining restaurant
- Exceptional culinary skills with a strong understanding of various cooking techniques and Kitchen equipment
- Excellent knowledge of kitchen health and safety protocols
- Ability to manage time efficiently and handle multiple tasks simultaneously
- Strong leadership and communication skills with the ability to work collaboratively in a team-oriented environment
Desired Qualifications
- Formal culinary training or certification from an accredited culinary school preferred
- Experience working in Michelin-stared or awarded restaurants preferred
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