Pastry - Chef De Partie Bourbon Steak PM Shifts

Nashville, TN, USA|

Job Overview

Compensation

Hourly

Range $18.25 - $23.25

Benefits

Health Insurance

Paid Time Off

Professional development opportunities

Employee Discounts

Retirement Plan

Job Description

Our client is a prestigious luxury hotel known for its exceptional culinary offerings and unparalleled guest service. This esteemed establishment prides itself on creating a sophisticated dining experience that combines exquisite flavors, innovative techniques, and superior quality. With a focus on maintaining high standards in both food preparation and customer service, the hotel’s culinary team plays a crucial role in delivering memorable dining experiences that meet the expectations of discerning guests.

The role of Assistant Chef is a vital position within this luxury hotel's culinary department. Reporting directly to the Chef de Cuisine and Sous Chef, the Assistant Chef is responsible for supporting the preparation and presentation of high-quality food items to ensure customer satisfaction and contribute to the hotel's profitability. The position demands a dedicated professional who can assist in maintaining stringent cleanliness and sanitation standards in all work areas. This role is not only about culinary skills but also entails leadership responsibilities, including training kitchen staff and stepping into leadership roles in the absence of senior chefs. The successful candidate will help uphold the hotel’s commitment to excellence by following established recipes, processes, and safety protocols, including strict adherence to the Hazard Analysis Critical Control Point (HACCP) program.

The Assistant Chef must be proactive in setting up food stations properly before service begins and correcting any issues that may arise. They will also be responsible for monitoring food handling, processing, and storage to ensure compliance with health and safety regulations. Maintaining excellent customer relations is paramount, especially when working in the hotel’s public areas, reflecting the establishment’s values of professionalism and guest-centric service. Additionally, the role involves reporting any product quality concerns promptly to management to optimize the use of ingredients and reduce waste. This multifaceted role blends culinary expertise, operational excellence, and strong leadership, making it perfect for a passionate culinary professional seeking to grow within a high-caliber hospitality environment.

Job Requirements

Minimum of three years of culinary experience in a professional kitchen
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
High school education or equivalent
Culinary training or accredited apprenticeship program preferred
Must be able to stand and walk for prolonged periods of time
Must be able to bend, stoop, crouch
Must use hands to reach, grasp, handle, pull and push
Must have good near and far vision
Must be able to hear, talk, smell

Job Qualifications

High school education or equivalent
Culinary training or accredited apprenticeship program preferred
Minimum of three years of culinary experience in a professional kitchen
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 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