Breakfast Chef de Partie- Stompin' Grounds Restaurant

Nashville, TN, USA|

Job Overview

Work Schedule

Fixed Shifts

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee meal discounts

Training and development opportunities

Job Description

This position is offered by a high-end hospitality establishment, likely a luxury hotel or resort, that prides itself on delivering exquisite culinary experiences to its guests. Known for maintaining exceptional standards in service and quality, this company is committed to providing a dynamic and rewarding work environment where culinary professionals can thrive and develop their skills. The establishment places strong emphasis on maintaining not only food quality but also impeccable cleanliness and sanitation standards, aligning with stringent health and safety regulations.

The role in question is designed to assist the Chef de Cuisine and Sous Chef in all as... Show More

Job Requirements

Ability to speak, read, write and understand English
Professional demeanor appropriate for a luxury environment
Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
Knowledge of all kitchen equipment operations
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions

Job Qualifications

High school education or equivalent
Culinary or apprenticeship program preferred
Knowledge of statutory requirements regarding health and safety
Knowledge of sanitation and proper chemical usage
Understanding of fire procedures
Familiarity with HACCP program
Knowledge of kitchen equipment operations
Compliance with policies and procedures
Professional demeanor appropriate for luxury environment
Ability to communicate effectively in English

Job Duties

Assist with the preparation and display of high quality foods as established by the Chef de Cuisine
Ensure all stations are properly set prior to service and make the necessary corrections if needed
Provide training and experience to staff to adhere to the quality standards of the department
Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste
Assume Chef de Cuisine and Sous Chef responsibilities during absence
Perform additional duties and projects as assigned

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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