CHEF DE PARTIE - Groot Hospitality

Groot Design District Hospitality, LLC employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief of hospitality, company growth and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience. A CDP-line cook primarily responsibility is to work in all kitchen stations, read and follow recipes, train new employees, and maintain food and BOH standards. They are responsible in keeping quality by rotating products and waste management. They are expected to keep consistency in cooking technique, flavor profiles and presentation as guided by the executive chef and are not allowed to make any changes or variation and are held accountable in any violations. This is a teamwork-oriented position so basic communication and reading skills is a must. Due to the nature of our business, this position is required to have open availability and work weekends and holidays.

The day-to-day responsibilities include but are not limited to: *A CDP rotate through each position, he or she will focus on the following aspects: •How to turn on the equipment •How to clean, sanitize and maintain that equipment •How to troubleshoot that equipment •How to set up that station •How to prepare all items coming from that station •How to work that station •How to break down that station

Swan CDP Specific Job Functions: •Ensure to follow Chef's opening, mid-shift, closing guidelines to gain control of Swan BOH operations. •Ensure all products are rotating on a first-in, first-out philosophy. •Ensure all requisitions are processed properly and placed in designated area. •Maintains solid knowledge of all food products and can skillfully apply culinary techniques. •Properly label and date all products to ensure safekeeping and sanitation. •Able to apply advanced knife skills required for service. •Read, measure, and execute recipes. •Assist Chef and Sous Chefs and other department personnel as needed in execution of service. •Ensure food quality is superior and take action to correct any irregularities. •Conduct training for cooks, pantry workers and kitchen helpers on job responsibilities. •Produce production list to ensure efficient execution of service. •Conduct inventory on a regular basis to ensure proper par levels. •Effectively communicate with sous chefs

Requirements

Working Conditions:

This position will spend 100% of the time standing.

Occasional environmental exposures to cold, heat and moisture.

The individual must be able to transport up to 40 pounds on occasion and up to 25

pounds regularly.

Must be able speak, read and understand basic cooking directions.