Station Chef

Position Overview: As a Chef de Partie at The Alden, you will be responsible for managing a designated area within the kitchen. Your key responsibilities include:

• Overseeing and operating a specific kitchen section (such as Garde Manger, Saucier, or Pâtissier) while working collaboratively with fellow chefs.
• Crafting a variety of delicious dishes that combine color, texture, and flavor harmoniously.
• Ensuring that dishes are presented in an attractive and consistent manner.
• Managing the procurement of ingredients, supplies, and kitchen equipment.
• Guaranteeing compliance with health and safety standards within your kitchen section.
• Collaborating with Chef Jared to innovate seasonal recipes and menus, keeping pace with industry trends.

Core Responsibilities:

Maintain sanitation standards in accordance with Health Department regulations. Ensure the kitchen is kept clean and organized at all times. Provide training to staff on sanitation practices as needed.

Adhere to safe food handling procedures and foster a secure work environment by enforcing proper food safety protocols.

Uphold high standards in ingredient quality, food preparation, and presentation.

Lead the team in efficient production processes, quality assurance, recipe consistency, and minimizing waste.

Exhibit culinary expertise by actively engaging in daily kitchen tasks, preparing essential menu items, and inspiring the team to maintain high work standards and quality.

Control labor and operational expenses through strategic planning, purchasing, and inventory oversight while emphasizing cost management.

-Conduct daily line inspections and provide constructive feedback to the kitchen team.

Supervise the recruitment, training, mentoring, and evaluation of kitchen personnel to ensure outstanding food quality and presentation.

Engage with guests in the dining area to enhance their experience, maintain positive interactions, and accommodate special requests as necessary.

Identify and report any maintenance needs within the kitchen.

Provide support to other kitchen staff as required.

Participate in staff and management meetings as necessary.

Carry out additional responsibilities assigned by the Head Chef as needed.

Promote a safe and professional working environment.

-Hourly employees are eligible for overtime pay for hours worked beyond 40 per week at a rate of 1.5 times the hourly wage.

-Salaried employees are expected to work a minimum of 50 hours each week.