Chef de Partie
Drift Restaurant & Bar - Weehawken, NJ
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Job Details Drift Restaurant and Bar is searching for Sous Chefs to join the opening team. Esteemed restaurant visionary Jeremy Casilli who is known for his niche in developing multiple large-scale projects along the Hudson River 's Gold Coast, is set to introduce his latest culinary venture, DRIFT Restaurant and Bar within the rapidly evolving Lincoln Harbor district of Weehawken. Executive Chef Bryan Noury is set to dazzle diners with his vision of culinary excellence. Drift promises to be a destination where breathtaking views meet a menu centered on Modern American cuisine, crafted from the freshest, most authentic ingredients. If you strive towards excellence and are dedicated to enhancing your skills and knowledge, we welcome you to apply! Job Details Join us at Drift Restaraunt and Bar!! We are currently looking for a passionate and disciplined Chef de Partie. The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rí´tisseur, Garde-manger, Entremétier, Poissonnier or Soupe. The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. This position is hourly-based. Essential Duties: Must be able to communicate clearly with his/her managers and teammates Keep his/her production to the level required by the Executive Chef Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards Produce a consistent level of food quality established by the Executive Chef Maintain the high standards established by the Executive Chef Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure Ability to perform all essential duties during a lengthy, high-volume and high-pressure service Must be able to adapt and follow instructions as instructed by the Chef or Sous Chef throughout the duration of a shift Competencies and Qualifications: 3 years of experience in high volume or fine dining environment Advanced knife skills Ability to read and follow recipes and standards Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Actively practice food safety procedures Organizational skills Effective time management Ability to lift large items up to 50 pounds and stand for long periods of time We offer competitive wages, medical/dental benefits, and room for growth. Compensation Details Compensation: Hourly ($20.00 - $22.00) Benefits and Perks: Health Insurance, Dental Insurance, Vision Insurance, Dining Discounts Required Skills Advanced Knife Skills Food Safety Knowledge Cleaning / Sanitation Sauteing Grilling Meat Cookery Vegetable Cookery Fish Butchery Teamwork Portioning Positive Attitude Food Handler Certification Communication Plating and Presentation Work In a Fast-Paced Environment Can Lift Up to 50 Lbs Following Recipes Attention to Detail Taking Direction and Feedback Professionalism Standing for Long Periods of Time High Volume Kitchen Multitasking Quality Control Work Well Under Pressure Motivated High Volume Service Problem Solving Conflict Resolution Clean Work Habits Weehawken Rest LLC is an equal opportunity employer. The 3 Grp Hospitality does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.
Created: 2024-09-27