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.

The role of Assistant Chef de Cuisine is a critical support position within the culinary team. Reporting directly to the Chef de Cuisine and Sous Chef, the Assistant Chef de Cuisine plays an essential role in ensuring that the kitchen operates smoothly and efficiently. This position involves assisting with the preparation and presentation of high-quality food items, maintaining cleanliness and sanitation in the kitchen, and providing training and guidance to kitchen staff to uphold the department's quality standards. The Assistant Chef de Cuisine is also responsible for ensuring that all food handling practices comply with the Hazard Analysis Critical Control Point (HACCP) standards, thereby guaranteeing food safety and minimizing waste. This role requires a professional demeanor suitable for a luxury hospitality environment and the capability to step in and assume leadership responsibilities in the absence of senior chefs. Candidates must be knowledgeable in all kitchen operations, including equipment use, safety procedures, and health regulations. The position demands a blend of culinary skill, leadership potential, and a strong work ethic to contribute positively to the hotel's reputation and profitability. This is an excellent opportunity for a motivated culinary professional seeking to advance their career within a prestigious hotel setting.

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