Accessibility
Demi Chef de Partie
Summary
Demi Chef de Partie
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 30 Rockefeller Plaza, 65th Floor, New York, NY 10112, EE. UU. |
| Category | Fine Dining |
Demi Chef de Partie
Description
What you do...
• Responsible for ensuring that the exemplary culinary standards of the Rainbow Room are met and for upholding our commitment to superior cuisine and hospitality.
• Oversees the proper handling and storage of all food items in accordance with health department and property standards.
• Must be very knowledgeable of all culinary functions and stations within the operation.
• Responsible for preparing and serving all food items.
• Oversees Rainbow Room’s kitchens and assume responsibility for their station as well as other areas of the kitchen in a manager’s absence.
• Must be able to give orders and direction within their section, as well as reliably carry out orders handed down to them by the Sous Chef and other members of the Culinary Management Team.
• Able to organize a section in the absence of the Chef de Partie and lead Commis or Apprentices in all areas of execution including preparation, plating, planning and organization.
• In Chef de Parties absence Ensure all recipes are followed and continually updated to ensure that the cuisines standards of consistency are met and maintained. All items are constantly checked for taste, temperature and visual appeal.
• Assist in assigning specific duties to all chefs under supervision and instruct them in their work.
• Verify that all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef and all other Culinary Management.
• Ensure that the daily prep lists are completed for their section and correct handover sheets are left for colleagues running section in absence.
• Ensure that station is fully set with the specific equipment prior to preparation.
• Must check all food items ordered for a specific station upon arrival and report any challenges to Culinary Management.
• Ensure the BEO`s are checked daily and concerns are communicated to Culinary Management.
• Put deliveries and dry goods away, as well as clean work station/area.
• Complete all food orders with the Sous Chefs and all other Culinary Management for specific station assigned to, complying with the specific order days.
• Required to demonstrate advanced knife skills and cutting methods for vegetables, herbs, fruits, potatoes, etc.
• Must assure that all areas within the station designation are checked, organized and cleaned before, during and after service.
• Ensure that all cooks are working according to Rainbow Room Health and Safety Protocol and comply with HACCP standards.
• Ensure the highest level of food safety management is complied with including all DOH requirements and HACCP are followed.
• Ensure that spoiled or damaged serving utensils are not into use, particularly cracked or chipped china and glassware, bringing notice of any non-usable products to the Stewarding Managers.
• Advanced working knowledge of mathematical skills necessary to understand recipes, measurements, requisition amounts and portion size.
• Ensure all Rainbow Room records, logs and checklists are completed and submitted on time.
• Assist in managing food production, wastage, planning and food cost.
• Responsible for breaking down all stations, ensuring the proper storage of product, and performing any general cleaning tasks using Rainbow Room’s standard cleaning product as assigned to adhere to health standards at the end of every shift.
• Must work very closely with the Stewarding Team to keep the kitchen clean at all times.
• Clean and maintain all equipment within the food production area, and notify Culinary Management Team of any maintenance or equipment challenges, making every attempt to prevent the damage/loss of any property.
• Performs other duties as requested, such as clean up, execution of service or special guest requests and cross-training.
• Attendance at all scheduled training sessions and meetings is required.
• As outlined in the Associate Handbook, regular attendance and punctuality is essential to the successful performance of this position. Associates with irregular time and attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the service industry, associates may be required to work varying schedules to reflect the business needs.
• All associates are required to fully comply with Rainbow Room’s rules and regulations, which may be established from time to time, for the safe and effective operation. Associates who violate Rainbow Room rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• Associates are expected to perform additional duties as necessary and assigned.
What it takes…
The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.
• Prior experience as a Cook in a high volume establishment is required.
• Prior experience in the hotel/restaurant/catering industry in a similar is strongly preferred.
• Must adhere to all company specific safety policies.
• Be able to understand and communicate in English, both verbally and in writing
• Work cooperatively with other team members.
• Able to take direction and constructive feedback from Management.
• Must have open availability including nights and weekends
• A significant portion of the work day requires walking and standing
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Responsible for ensuring that the exemplary culinary standards of the Rainbow Room are met and for upholding our commitment to superior cuisine and hospitality.
• Oversees the proper handling and storage of all food items in accordance with health department and property standards.
• Must be very knowledgeable of all culinary functions and stations within the operation.
• Responsible for preparing and serving all food items.
• Oversees Rainbow Room’s kitchens and assume responsibility for their station as well as other areas of the kitchen in a manager’s absence.
• Must be able to give orders and direction within their section, as well as reliably carry out orders handed down to them by the Sous Chef and other members of the Culinary Management Team.
• Able to organize a section in the absence of the Chef de Partie and lead Commis or Apprentices in all areas of execution including preparation, plating, planning and organization.
• In Chef de Parties absence Ensure all recipes are followed and continually updated to ensure that the cuisines standards of consistency are met and maintained. All items are constantly checked for taste, temperature and visual appeal.
• Assist in assigning specific duties to all chefs under supervision and instruct them in their work.
• Verify that all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef and all other Culinary Management.
• Ensure that the daily prep lists are completed for their section and correct handover sheets are left for colleagues running section in absence.
• Ensure that station is fully set with the specific equipment prior to preparation.
• Must check all food items ordered for a specific station upon arrival and report any challenges to Culinary Management.
• Ensure the BEO`s are checked daily and concerns are communicated to Culinary Management.
• Put deliveries and dry goods away, as well as clean work station/area.
• Complete all food orders with the Sous Chefs and all other Culinary Management for specific station assigned to, complying with the specific order days.
• Required to demonstrate advanced knife skills and cutting methods for vegetables, herbs, fruits, potatoes, etc.
• Must assure that all areas within the station designation are checked, organized and cleaned before, during and after service.
• Ensure that all cooks are working according to Rainbow Room Health and Safety Protocol and comply with HACCP standards.
• Ensure the highest level of food safety management is complied with including all DOH requirements and HACCP are followed.
• Ensure that spoiled or damaged serving utensils are not into use, particularly cracked or chipped china and glassware, bringing notice of any non-usable products to the Stewarding Managers.
• Advanced working knowledge of mathematical skills necessary to understand recipes, measurements, requisition amounts and portion size.
• Ensure all Rainbow Room records, logs and checklists are completed and submitted on time.
• Assist in managing food production, wastage, planning and food cost.
• Responsible for breaking down all stations, ensuring the proper storage of product, and performing any general cleaning tasks using Rainbow Room’s standard cleaning product as assigned to adhere to health standards at the end of every shift.
• Must work very closely with the Stewarding Team to keep the kitchen clean at all times.
• Clean and maintain all equipment within the food production area, and notify Culinary Management Team of any maintenance or equipment challenges, making every attempt to prevent the damage/loss of any property.
• Performs other duties as requested, such as clean up, execution of service or special guest requests and cross-training.
• Attendance at all scheduled training sessions and meetings is required.
• As outlined in the Associate Handbook, regular attendance and punctuality is essential to the successful performance of this position. Associates with irregular time and attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the service industry, associates may be required to work varying schedules to reflect the business needs.
• All associates are required to fully comply with Rainbow Room’s rules and regulations, which may be established from time to time, for the safe and effective operation. Associates who violate Rainbow Room rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• Associates are expected to perform additional duties as necessary and assigned.
What it takes…
The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.
• Prior experience as a Cook in a high volume establishment is required.
• Prior experience in the hotel/restaurant/catering industry in a similar is strongly preferred.
• Must adhere to all company specific safety policies.
• Be able to understand and communicate in English, both verbally and in writing
• Work cooperatively with other team members.
• Able to take direction and constructive feedback from Management.
• Must have open availability including nights and weekends
• A significant portion of the work day requires walking and standing
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
What you do...
• Responsible for ensuring that the exemplary culinary standards of the Rainbow Room are met and for upholding our commitment to superior cuisine and hospitality.
• Oversees the proper handling and storage of all food items in accordance with health department and property standards.
• Must be very knowledgeable of all culinary functions and stations within the operation.
• Responsible for preparing and serving all food items.
• Oversees Rainbow Room’s kitchens and assume responsibility for their station as well as other areas of the kitchen in a manager’s absence.
• Must be able to give orders and direction within their section, as well as reliably carry out orders handed down to them by the Sous Chef and other members of the Culinary Management Team.
• Able to organize a section in the absence of the Chef de Partie and lead Commis or Apprentices in all areas of execution including preparation, plating, planning and organization.
• In Chef de Parties absence Ensure all recipes are followed and continually updated to ensure that the cuisines standards of consistency are met and maintained. All items are constantly checked for taste, temperature and visual appeal.
• Assist in assigning specific duties to all chefs under supervision and instruct them in their work.
• Verify that all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef and all other Culinary Management.
• Ensure that the daily prep lists are completed for their section and correct handover sheets are left for colleagues running section in absence.
• Ensure that station is fully set with the specific equipment prior to preparation.
• Must check all food items ordered for a specific station upon arrival and report any challenges to Culinary Management.
• Ensure the BEO`s are checked daily and concerns are communicated to Culinary Management.
• Put deliveries and dry goods away, as well as clean work station/area.
• Complete all food orders with the Sous Chefs and all other Culinary Management for specific station assigned to, complying with the specific order days.
• Required to demonstrate advanced knife skills and cutting methods for vegetables, herbs, fruits, potatoes, etc.
• Must assure that all areas within the station designation are checked, organized and cleaned before, during and after service.
• Ensure that all cooks are working according to Rainbow Room Health and Safety Protocol and comply with HACCP standards.
• Ensure the highest level of food safety management is complied with including all DOH requirements and HACCP are followed.
• Ensure that spoiled or damaged serving utensils are not into use, particularly cracked or chipped china and glassware, bringing notice of any non-usable products to the Stewarding Managers.
• Advanced working knowledge of mathematical skills necessary to understand recipes, measurements, requisition amounts and portion size.
• Ensure all Rainbow Room records, logs and checklists are completed and submitted on time.
• Assist in managing food production, wastage, planning and food cost.
• Responsible for breaking down all stations, ensuring the proper storage of product, and performing any general cleaning tasks using Rainbow Room’s standard cleaning product as assigned to adhere to health standards at the end of every shift.
• Must work very closely with the Stewarding Team to keep the kitchen clean at all times.
• Clean and maintain all equipment within the food production area, and notify Culinary Management Team of any maintenance or equipment challenges, making every attempt to prevent the damage/loss of any property.
• Performs other duties as requested, such as clean up, execution of service or special guest requests and cross-training.
• Attendance at all scheduled training sessions and meetings is required.
• As outlined in the Associate Handbook, regular attendance and punctuality is essential to the successful performance of this position. Associates with irregular time and attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the service industry, associates may be required to work varying schedules to reflect the business needs.
• All associates are required to fully comply with Rainbow Room’s rules and regulations, which may be established from time to time, for the safe and effective operation. Associates who violate Rainbow Room rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• Associates are expected to perform additional duties as necessary and assigned.
What it takes…
The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.
• Prior experience as a Cook in a high volume establishment is required.
• Prior experience in the hotel/restaurant/catering industry in a similar is strongly preferred.
• Must adhere to all company specific safety policies.
• Be able to understand and communicate in English, both verbally and in writing
• Work cooperatively with other team members.
• Able to take direction and constructive feedback from Management.
• Must have open availability including nights and weekends
• A significant portion of the work day requires walking and standing
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Responsible for ensuring that the exemplary culinary standards of the Rainbow Room are met and for upholding our commitment to superior cuisine and hospitality.
• Oversees the proper handling and storage of all food items in accordance with health department and property standards.
• Must be very knowledgeable of all culinary functions and stations within the operation.
• Responsible for preparing and serving all food items.
• Oversees Rainbow Room’s kitchens and assume responsibility for their station as well as other areas of the kitchen in a manager’s absence.
• Must be able to give orders and direction within their section, as well as reliably carry out orders handed down to them by the Sous Chef and other members of the Culinary Management Team.
• Able to organize a section in the absence of the Chef de Partie and lead Commis or Apprentices in all areas of execution including preparation, plating, planning and organization.
• In Chef de Parties absence Ensure all recipes are followed and continually updated to ensure that the cuisines standards of consistency are met and maintained. All items are constantly checked for taste, temperature and visual appeal.
• Assist in assigning specific duties to all chefs under supervision and instruct them in their work.
• Verify that all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef and all other Culinary Management.
• Ensure that the daily prep lists are completed for their section and correct handover sheets are left for colleagues running section in absence.
• Ensure that station is fully set with the specific equipment prior to preparation.
• Must check all food items ordered for a specific station upon arrival and report any challenges to Culinary Management.
• Ensure the BEO`s are checked daily and concerns are communicated to Culinary Management.
• Put deliveries and dry goods away, as well as clean work station/area.
• Complete all food orders with the Sous Chefs and all other Culinary Management for specific station assigned to, complying with the specific order days.
• Required to demonstrate advanced knife skills and cutting methods for vegetables, herbs, fruits, potatoes, etc.
• Must assure that all areas within the station designation are checked, organized and cleaned before, during and after service.
• Ensure that all cooks are working according to Rainbow Room Health and Safety Protocol and comply with HACCP standards.
• Ensure the highest level of food safety management is complied with including all DOH requirements and HACCP are followed.
• Ensure that spoiled or damaged serving utensils are not into use, particularly cracked or chipped china and glassware, bringing notice of any non-usable products to the Stewarding Managers.
• Advanced working knowledge of mathematical skills necessary to understand recipes, measurements, requisition amounts and portion size.
• Ensure all Rainbow Room records, logs and checklists are completed and submitted on time.
• Assist in managing food production, wastage, planning and food cost.
• Responsible for breaking down all stations, ensuring the proper storage of product, and performing any general cleaning tasks using Rainbow Room’s standard cleaning product as assigned to adhere to health standards at the end of every shift.
• Must work very closely with the Stewarding Team to keep the kitchen clean at all times.
• Clean and maintain all equipment within the food production area, and notify Culinary Management Team of any maintenance or equipment challenges, making every attempt to prevent the damage/loss of any property.
• Performs other duties as requested, such as clean up, execution of service or special guest requests and cross-training.
• Attendance at all scheduled training sessions and meetings is required.
• As outlined in the Associate Handbook, regular attendance and punctuality is essential to the successful performance of this position. Associates with irregular time and attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the service industry, associates may be required to work varying schedules to reflect the business needs.
• All associates are required to fully comply with Rainbow Room’s rules and regulations, which may be established from time to time, for the safe and effective operation. Associates who violate Rainbow Room rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• Associates are expected to perform additional duties as necessary and assigned.
What it takes…
The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.
• Prior experience as a Cook in a high volume establishment is required.
• Prior experience in the hotel/restaurant/catering industry in a similar is strongly preferred.
• Must adhere to all company specific safety policies.
• Be able to understand and communicate in English, both verbally and in writing
• Work cooperatively with other team members.
• Able to take direction and constructive feedback from Management.
• Must have open availability including nights and weekends
• A significant portion of the work day requires walking and standing
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 30 Rockefeller Plaza, 65th Floor, New York, NY 10112, EE. UU. |
| Category | Fine Dining |
Skills
Inventory Management
Training Experience
Catering Service
Basic Knowledge of Wines
Advanced Knowledge of Wines
Basic Beers/Spirits Knowledge
Advanced Beers/Spirits Knowledge
Casual Dining Experience
Fine Dining Experience
New York Restaurant experience
Fast-Paced Experience
Fluent in English
TIPS Certification
Culinary Degree/Training
Knowledge of Wine Pairings
Knowledge of Beer Pairings
Fish Cutting Experience
Sandwich Making Experience
Owns Knives
Knowledge of Coffees
Knowledge of Teas
Knife Skills
Cleanliness
Food Safety
Food Preparation
Grilling
Roasting
Kitchen Safety
Safe Food Handling
Sauteing
Blanching
Kitchen Tools
Weights & Measurements
Sanitary Practices
Searing
Seasoning
Stir Frying
Temperature Control
Classical Cooking Techniques
By applying you confirm you have these skills.
Rainbow Room
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
Share with Friends
30 Rockefeller Plaza, 65th Floor, New York, NY 10112, EE. UU.