Pastry - Chef De Partie Bourbon Steak PM Shifts

Nashville, TN, USA|

Job Overview

Compensation

Hourly

Range $18.25 - $23.25

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Job Description

This position is offered by a luxury hotel that prides itself on delivering exceptional culinary experiences to its guests. The establishment is renowned for its high standards of food quality, cleanliness, and customer satisfaction. The kitchen team works relentlessly to maintain a fine dining environment that meets the expectations of a sophisticated clientele. As part of a dynamic hospitality group, the hotel emphasizes professionalism, attention to detail, and a commitment to excellence in all aspects of its operations. The culinary department is a key pillar of the hotel's success, ensuring that every dish served reflects both creativity and precision.
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Job Requirements

Minimum of three (3) 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 (3) 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

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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