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Chef de Partie
Fig & Olive
104 E Oak St, Chicago, IL 60611
Fig & Olive hiring Chef de Partie in Chicago, IL

Fig & Olive hiring Chef de Partie in Chicago, IL

Fig & OliveMore Info

Part Time • Hourly (Based on Experience)
Expired: Jul 17, 2021

Sorry, this job expired on Jul 17, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

$400 SIGN ON BONUS!!!

PURPOSE

The purpose of the Chef de Partie is to help direct and control the culinary operations of the restaurant under the guidance of the Chef de Cuisine and Sous Chefs by maintaining and abiding all standards, policies and procedures set forth by FIG & OLIVE and applicable government agencies.  It is a culinary leadership role requiring hands-on performance and instruction to junior team members.  The Chef de Partie helps maintain high morale within the team and executes and drives excellence in food quality, food preparation, and cleanliness.

 

RESPONSIBILITIES & DUTIES

  • Ensure all stocks are kept under optimum conditions
  • Ensure all mise-en-place is always freshly prepared and on time
  • Ensure all dishes are being prepared to the correct recipe and to the correct quantity
  • Ensure all dishes reach the hot plate or passé correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner
  • Ensure that his/her section is kept clean and tidy at all times
  • Ensure line cooks and prep cooks receive the right training and optimum guidance
  • Ensure any anticipated shortages are communicated promptly to the Chef de Cuisine or Sous Chef
  • Ensure that professionalism is maintained in his/her section and that all staff under his/her control are treated fairly and with courtesy
  • Deputize in the Sous Chef’s absence and take charge of the kitchen when directed to do so
  • Strive to study management subjects in preparation for future advancement
  • Providing leadership, training and ongoing morale for a large culinary crew
  • Identifying skill and leadership potential in crew and developing those exceptional individuals into management roles within FIG & OLIVE
  • Preparing, cooking and presenting dishes within specialty
  • Ensure line cooks and prep cooks are  fully trained and understand their duties
  • Ensuring team has high standards of food hygiene and follows the rules of health and safety
  • Ensure adequacy of supplies at the cooking stations
  • Prepare ingredients that should be frequently available (vegetables, spices etc.)
  • Put effort in optimizing the cooking process with attention to speed and quality
  • Enforce strict DOH standards
  • Help to maintain a climate of smooth and friendly cooperation
  • Ensure that dishes are prepared and cooked according to FIG & OLIVE standards
  • Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate
  • Ensure full understanding of the functional administration of the restaurant
  • Maintain a detailed knowledge of the full menu and be able to explain dish descriptions
  • Ensure all policies, procedures, standards and guidelines are carefully adhered to
  • Oversee preparation of fresh made prep recipes, ensuring freshness, shelf life and proper food safe practices are controlled

 

 MINIMUM QUALIFICATIONS & REQUIREMENTS

  • Oversee preparation of fresh made prep recipes, ensuring freshness, shelf life and proper food safe practices are controlled
  • Must be able to stand for 9 to 10+ hours
  • Must be able to lift 25 pounds
  • Reliable and predictable attendance
  • College degree/Culinary school degree preferred, but not necessary
  • Ability to work cohesively as part of a team 
  • Professional communication skills
  • Ability to take direction
  • Ability to work calmly and effectively under pressure
  • Must have problem solving abilities, be self-motivated and organized
  • Commitment to quality service, and food and beverage knowledge
  • Must be able to speak, read and understand basic cooking directions
  • Understanding and knowledge of safety, sanitation and food handling procedures
  • Minimum 3 years in a fast-paced kitchen, high-volume restaurant 
  • Must have Open Availability (AM & PM) & be able to work on weekdays, weekends, & holidays
  • Food Handlers Card

 

The statements in this job description are intended to describe the essential job functions being performed.  They are not intended to be ALL responsibilities or qualifications.

FIG & OLIVE is an Equal Opportunity Employer (M/F/D/V).

www.figandolive.com

 

Compensation Details

Compensation: Hourly (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program, $400 SIGN ON BONUS

View Job Description

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FIG & OLIVE is about passion for the best olive oils, flavors and cuisine from the Riviera & Coastal regions of the South of France, Italy and Spain. Our large variety of extra virgin olive oils was selected to be paired with each dish and to be offered for tasting at the beginning of each meal. With fresh, seasonal ingredients and simple preparation, our cuisine exudes the genuine taste of food, from a ripe heirloom tomato, a leaf of aromatic basil, to a fresh grilled fish finished with lemon, rosemary, thyme and olive oil-simplicity, healthiness and refined flavors at their best.

To create a successful hospitality team, we seek individuals who can personally follow the five key points of our value system: Enthusiasm, Desire, Integrity, Excellence, and Hospitality. At FIG & OLIVE, we pride ourselves on developing motivated and passionate individuals in the areas of restaurant front and back of the house, finance, human resources, sales and marketing and corporate management positions. If our brand and culture aligns with your career aspirations, we invite you to search our current exciting job opportunities.

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