Chef de Partie

Prepare special meals or substitute items; regulate oven, broiler, grill, and roaster temperatures; thaw frozen items; ensure proper portions, presentation, and garnishes; maintain food logs; monitor quality and quantity; communicate needs during busy periods; inform Chef of excess items for daily specials; inform service staff of menu specials and out-of-stock items; assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching; follow safety policies and complete safety trainings; maintain professional appearance and protect company assets; anticipate guest service needs; maintain positive working relationships; comply with quality standards; stand or move for extended periods; perform other duties as assigned.