Chef de Partie

Overview

Prep and cook to order food for catered events and for a la carte service in Le Jeune Chef.

 

Full-time employees enjoy a range of benefits, including:

• Medical, dental, and life insurance
• Retirement plan options with generous College contributions
• Paid leave and holidays
• Tuition benefits and educational support
• For additional information, click here

Qualifications

EDUCATION

• Associate's Degree in Culinary Arts, related area, OR advanced training and experience in professional or institutional food service. Required

EXPERIENCE

• One (1) year of food preparation experience preferably in a fine dining or catering setting, OR,1000 hours of documented instruction from a vocational institute in food preparation, OR, equivalent combination of experience and training. Required
• Valid ServSafe Manager Certification (or equivalent National Sanitation Certification). Required

ABILITIES AND SKILLS

• Ability to perform tasks following written and oral instruction. Required
• Familiarity with proper care of food service equipment. Required
• Familiarity with safety and sanitation procedures. Required
• Ability to coordinate the kitchen workload. Required
• Ability to read and perform basic math. Required
• Competence in the 14 Classical cooking methods. Required
• Possession of a valid driver's license. Required

 

Responsibilities

Assist Executive Chef with production of food.

Prepare recipes, including clean, peel, core, butcher, filet, portion, weigh, carve special shapes, etc.

Make dressing, sauces, stocks, glazes, gelatins, vinaigrettes, broth, coulis, ragouts, emulsions, beurre blancs, etc.

Create and produce special and composed salads.

Cook meats, poultry, seafood, starches, farinaceous products, legumes, and vegetables.

Assist Pastry Chef in making desserts and limited baked goods as needed.

Set up and prepare food to order in an a la carte setting to include sauté, braise, poach, roast, etc.

Prepare quantity foods for banquets.

Portion foods in banquet settings.

Create and prepare garnishes.

Maintain food product inventory in work station; submit product requisition to Executive Chef as requested.

Open or close kitchen, supervise production area(s), and provide daily direction to parttime help.

Wash pots, pans, utensils, trays, as needed or as directed by the Executive Chef.

Comply with all safety and sanitation procedures in performance of duties.

Assist in receiving and storage of the School's food items and supplies.

Assist with assembling food carts for the School of Hospitality.

Perform general housekeeping functions including cleaning of food preparation areas.

Utilizing FIFO methods of inventory control, ensure the rotation of foods to increase maximum shelf life, food safety, and potential profit.

Assist the Executive Chef in maintaining a clean and orderly arrangement of the storeroom, freezers, and refrigerator areas.

Store, dispense, receive, and check food, equipment, and instructional supplies used by faculty and students.

Maintain inventory of expendable supplies and notify the Executive Chef as supplies are depleted to enable timely reordering.

Promptly report loss, theft, or breakage of tools, equipment, and supplies to the Executive Chef or the proper faculty.

Pickup necessary foodstuffs and supplies for Le Jeune Chef and the Food & Hospitality program as requested.

Physical Standards and Special Job Features

• Ability to lift up to 50 lbs.
• Employees are expected to follow safe lifting and handling practices.

Pay Transparency

Based on minimum education and experience qualifications the hourly range is $18.00 - $22.00.

College Statement

This is not a complete itemization of all facets of this position. This job description is not an employment agreement or contract. The College has the exclusive right to alter this job description at any time without prior notice.

EEO Statement

Penn College is committed to equal opportunity and the diversity of its workforce.

 

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Job Code

L1165