Chef de Partie

## Qualifications

# Job Summary

Assists the Executive Sous Chef in supervising food production for all food outlets, banquets events and other functions at the club. Supervises food production personnel, assists with food production tasks as needed, and assures that quality and cost standards are consistently attained.

Job Description

• Prepares, or directly supervises, the daily preparation of soups, sauces, foods, etc. for all member service a la carte operations
• Assumes responsibility for the qualify and consistency for all member a la carte outlets including but not limited to restaurant lunch service, restaurant dinner service and seasonally pool service.
• Assists the Executive Sous Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production
• Assumes complete charge of the kitchen in the absence of the Executive Sous Chef
• Assists Executive Sous Chef with supervision of employees, sanitation and safety, menu planning, and related production activities
• Consistently maintains standards of quality, cost, eye appeal, and flavor of foods
• Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club
• Prepares menus, cost menus and performs other duties as assigned by the Executive Sous Chef
• Personally works in station assigned by the Executive Sous Chef
• Responsible for receiving and storage of food purchases
• Assist the Executive Sous Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff and other company properties on an on-going basis.
• Must be able to be cross trained in every aspect of the kitchen
• Apply to all aspects of daily operating routine, the Company Values of Statesville Country Club
• Attend all required departmental, training and general meetings
• Assist other employees whenever possible

Job Specifications

• Ability to get along with others
• Highly service oriented, possess exemplary personal skills and be well organized
• Must maintain a professional appearance at all times
• Be able to understand and have to the potential to achieve employee and departmental goals
• Be able to be punctual and prepared for each day

Internal Qualifications

• Adhere to all Statesville CC and departmental policies and procedures
• Present a well-groomed, professional appearance at all time while on property.
• Complete in-house orientation program, which includes all policies and procedures as per the manual and employee handbook

External Qualifications

Culinary Degree with 2 years experience preferred

Physical Demands

• Must be able to lift 50lbs
• Must be able to work 50 hrs a week
• Must be able to stand for long periods of time

Position Status - Exempt

The above-mentioned information is not all-inclusive list of responsibilities, duties and skills required, merely a general description of the nature and level of work. This document should not be construed as a contract for employment, and is subject to change without notice at the discretion of the employer.