JOB OVERVIEW:
Under the general guidance of the Executive Sous Chef, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. He/she is expected to maintain the Culinary department’s standards, systems, and operational procedures to ensure quality, consistency and integrity of the products according to restaurant specifications.
YOUR KEY RESPONSIBILITIES:
We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.
All your information will be kept confidential according to EEO guidelines.
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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