Chef de Partie- Banquets

Job Summary:The Chef de Partie for the Banquet Kitchen will play a key role in the production and presentation of a wide variety of dishes, including hot savory foods, cold Garde Manger items, canapés, desserts, and reception items. Additionally, this position will oversee the preparation of cold salads, wraps, danishes, pastries, and other supplies for a busy cafe. Working closely with the Banquet Chef, the Chef de Partie will assist in supervising cooks and culinary staff to ensure high standards of food quality, consistency, and efficient production.Key Responsibilities: Food Production and Quality Control: Prepare, cook, and present dishes in alignment with the high standards of the banquet kitchen. Ensure consistency in food quality, taste, and presentation for all dishes produced, including hot entrees, cold dishes, desserts, and café items. Supervise the preparation of various food items, including canapés, Garde Manger items, hot savory dishes, and desserts, ensuring proper portioning, garnishing, and plating. Supervision and Staff Development: Assist in managing and supervising the performance of cooks and other culinary staff, ensuring they follow recipes, procedures, and presentation standards. Support training and development efforts, sharing knowledge and techniques with the team to enhance skills and efficiency. Act as a point of contact for culinary staff in the absence of the Banquet Chef, ensuring smooth kitchen operations and timely food preparation. Kitchen Operations: Maintain a clean, organized, and safe work environment, adhering to sanitation and safety standards. Coordinate with the Banquet Chef and other kitchen staff to ensure smooth and timely food production for large banquet events and cafe needs. Assist with inventory management, including checking supplies, ordering ingredients, and minimizing food waste. Ensure all food is stored correctly, labeled, and rotated per food safety guidelines. Menu Development and Event Preparation: Collaborate with the Banquet Chef to develop and test new menu items and event-specific dishes. Assist with menu planning, portion control, and food presentation for banquets, receptions, and cafe offerings. Contribute creative ideas for canapés, cold salads, wraps, pastries, and other menu items, in line with seasonal and event requirements. Qualifications: Proven experience as a Chef de Partie or similar role in a banquet kitchen, catering, or high-volume culinary environment. Strong knowledge of culinary techniques, including hot and cold food preparation, Garde manger, baking, and pastry skills. Experience in supervising and training culinary staff, with the ability to lead and inspire a team. Exceptional attention to detail, with a passion for food presentation and quality. Good understanding of food safety and sanitation practices. Ability to work in a fast-paced environment, handle multiple tasks, and meet tight deadlines. Skills: Excellent organizational and time management skills. Strong communication skills to coordinate effectively with the Banquet Chef, staff, and event organizers. Creativity in food presentation and ability to adapt to varying culinary demands. Knowledge of inventory control, portioning, and food cost management. Physical Requirements: Ability to stand for extended periods, lift and carry up to 50 pounds, and work in a fast-paced kitchen environment. Schedule:Flexible schedule with the ability to work evenings, weekends, and holidays as required for events and banquet demands.Benefits: Competitive pay and benefits package. Opportunities for professional growth and development within the culinary team. To Apply:Please submit your resume along with a cover letter detailing your banquet kitchen experience, leadership approach, and culinaryThis job description is not intended to detail every aspect of your job or list every task you may perform. It is provided as a general overview of the responsibilities and skills required to perform this job successfully.An Equal Opportunity EmployerWe do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.