Line Cook/Chef de Partie

Details stated in the listing

Employment terms

Seasonal · Full-time

Job description

Line Cooks/Chefs de Partie will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items for à la carte dining in the Club dining room, as well as for banquets and special events. Employees are expected to follow standardized recipes, portion controls, and plating specifications, and follow all food safety, sanitation, and hygiene standards in accordance with local, state, and club regulations. Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 9:00am – 4:00pm or 2:00pm – 9:00pm. Shift hours may vary. See Job Description for additional details.

Key responsibilities

Extracted from employer listing

• preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items
• follow standardized recipes, portion controls, and plating specifications
• follow all food safety, sanitation, and hygiene standards

Requirements

Employer-listed

• The Petitioner will consider for employment any person who possesses at least six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club.
• Applicant must complete pre-employment drug screening at employers expense.

Skills

Extracted from employer listing

• six (6) months of culinary experience in a fine-dining or high-volume environment

Work hours and schedule

Employer-listed

• 35 hours per week

Similar jobs