We are looking for talented station chefs/chef de parties for Wolf Trap, Foundation of the Performing Arts!! Fantastic and unique opportunity to be part of something BIG!
POSITION SUMMARY: The Station Chef - Chef de partie is a key member of the culinary team, responsible for managing a specific section of the kitchen, ensuring high quality preparation and presentation of dishes, and maintaining the smooth operation of their stations. This role requires excellent cooking skills, attention to detail, and the ability to work efficiently in a high-pressure, high-volume restaurant/catering environment.
DUTIES AND RESPONSIBILITIES for Station Chef - Chef de partie:
Food Preparation and Cooking:
- Prepare and cook dishes according to the restaurant’s recipes and standards for buffet, ala carte, and catering menus. • Maintain high standards of food quality, ensuring consistency in both presentation and flavor.
- Manage portion control, minimize food waste, and accurately fulfill PAR sheets and daily prep requirements.
Section Management:
- Oversee a specific section of the kitchen, managing the preparation and service of food from that area.
- Operate kitchen equipment properly and maintain clean, organized, and sanitary workstations at all times.
Quality Control:
- Properly label, store, and handle all food to ensure freshness.
- Maintain high standards of food hygiene and safety, ensuring compliance with health regulations.
EDUCATION AND EXPERIENCE for Station Chef - Chef de partie:
- Associate’s degree in culinary arts preferred or equivalent, transferable experience
- Two (2) or more years’ proven culinary experience in a high-volume or multi-outlet operation
- ServSafe Food Handler Certification
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES for Station Chef - Chef de partie:
- Strong organizational and time-management skills
- Ability to handle multiple tasks in a fast-paced environment
- Positive, professional attitude and strong communication skills
- Ability to respect each employee and be a team player
- Comprehensive knowledge of food safety regulations and kitchen management best practices
- Flexibility to work evenings, weekends, and holidays as needed
PHYSICAL DEMANDS for Station Chef - Chef de partie:
- Be able to work in a hot and loud environment for long periods of time
- Be able to work with kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors
- Be able to work in a standing position for long periods of time
- Regularly required to walk, stoop, bend and reach with arms
- Be able to safely lift bags, cases and stacks weighing up to 60 pounds
- Use hands and fingers to handle, feel, reach, cut, mix, etc.
- Continual use of manual dexterity and gross motor skills with frequent use of bimanual dexterity and fine motor skills
- Ability to taste and smell
- Vision abilities include close vision, color vision, depth perception and ability to adjust focus
BENEFITS FOR Station chef - Chef de partie:
- Competitive Pay, based on a 35-hour work week, any hours worked over 40 hours will be paid at time and a half.
- Fully paid benefits for employee and family
- Matching retirement
- 10 days of paid personal leave, 10 days of paid sick leave, 2 personal days and 20 paid holidays
- Tuition Assistance and Professional Development
- Room to grow!
