Chef de Partie

Prepare meals and substitute items, regulate oven/bar/broiler temperatures, thaw frozen items, ensure proper portions and garnishes, maintain food logs, monitor quality/quantity, communicate needs during busy periods, inform Chef of excess items for daily specials, inform service staff of menu specials/out-of-stock items, prepare/cook per recipes and standards, prepare cold foods; assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching staff; follow safety policies; maintain professional appearance and confidentiality; protect company assets; anticipate guests' service needs; communicate clearly; develop positive working relationships; support team to reach goals; adhere to quality standards; stand or walk for extended periods; lift/carry up to 25 pounds; perform other duties as needed.