Demi Chef de Partie

Prepare special meals or substitute items, regulate oven temperatures and equipment, maintain proper portions and presentation, and ensure food quality. Maintain food logs, communicate needs during busy periods, inform staff of menu specials and items out of stock, and ensure adherence to quality standards and safety policies. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; model professional behavior and protect company assets. Build positive working relationships, support team goals, and respond to guests’ service needs with clear, professional communication. Stand for extended periods and physically handle typical kitchen duties. Education or experience: Technical, Trade, or Vocational School Degree with at least 3 years of related work experience; no supervisory experience required; no mandatory licenses or certifications.