Job you are applying for:
Cafe Boulud Palm Beach- Chef de Partie
at the following location(s):
Café Boulud Palm Beach - Palm Beach, FL
View Job Description - Cafe Boulud Palm Beach- Chef de Partie
Description:The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe.
The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. This position is hourly-based.
Café Boulud is at the heart of the historic Brazilian Court Hotel, steps from Worth Avenue and stretches of white sandy beach. Since opening in 2003, the restaurant has become one of Palm Beach’s most coveted dining destinations earning four stars in the Forbes Travel Guide and Wine Spectator’s “Best of Award of Excellence”. The lounge is a must for cocktails before dinner, and the terrace and private dining rooms are the place to be entertained in style, throw a lavish event or hosting a memorable wedding day. The French- American menu parallels that of Café Boulud New York with a touch of South Florida resort flavor.
Requirements:Must be able to communicate clearly with his/her managers and his/her teammates
Keep his/her production to the level required by the Executive Chef
Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards.
Maintain and enforce the high level of food quality established by the Executive Chef
Maintain and enforce the high standards established by the Executive Chef
Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
Ability to perform all essential duties during a lengthy, high-volume and high-pressure service.
Must be able to follow instructions during service from Chef or Sous Chef
Must be able to adapt and recognize changes as instructed by the Chef or Sous Chef throughout the duration of a shift.
Additional Info:Reports to: Executive Chef – Executive Sous Chef
Competencies & Qualifications:
At least 3 years of experience in high volume or fine dining environment
Accurate knife skills
Ability to read and follow recipes and standards
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
Actively practice food safety procedures
Organizational skills
Effective time management
Ability to lift large items up to 50 pounds