Core Responsibilities
- Section Management: Take full ownership of a designated station (e.g., sauces, grill, or pastry).
- Food Preparation: Prepare, cook, and plate high-quality dishes according to the Head Chef’s recipes and portion specifications.
- Quality & Inventory: Monitor ingredient freshness, manage section stock, order supplies, and minimize food waste to maintain profit margins.
- Team Supervision: Train, mentor, and supervise Commis Chefs and junior cooks within your section.
- Compliance: Enforce strict hygiene, sanitation, and allergen regulations across the workspace.
- Key Requirements & Qualifications
- Experience: Minimum 2 to 4 years of proven kitchen experience, typically moving up from a Demi Chef de Partie role.
- Education: Certificate or Diploma in Commercial Cookery or culinary arts is highly preferred.
- Skills: Strong organizational skills, the ability to thrive in a fast-paced environment, and a solid understanding of international cuisine and food safety protocol
Pay: $57,908.76 – $80,850.19 per year
Work Location: In person
