Pastry Chef de Partie

Job Title: Pastry Chef de Partie
Job Location: Bazaar Meat by Jose Andres- 120 N Wacker Dr, Chicago, IL
Reports to: Sous Chef/Executive Chef

Apply online to be considered @ qhire.net/gibsons

Position Summary:
The Chef de Partie is responsible for limited BOH general oversight and operational tasks, as well as the daily preparation of all food items that are served to the customers of Gibsons Restaurant Group. Responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Value and Family .

Essential Duties and Responsibilities:

• Takes responsibility for the pastry kitchen inventory, and cleanliness of the pastry shelves and cabinets
• Communicates with chefs about pastry's inventory and production and supervises the pastry team
• Responsible for the correct food presentation of each plated item
• Creates Prep lists
• Maintains temperature and cooling logs
• As scheduled, completes AM production walk through
• Performs line check
• Is responsible for the accurate receiving of Bread/Chemicals/Dairy/Dry Goods/Produce/Proteins
• Ensures uniform standards are upheld by all hourly staff, as well as reporting attendance, injuries and/or policy violation issues to a Chef
• Responsible to ensure appropriate safety, sanitation, employee wellness, and organizational
• standards are adhered to following established policies, procedures and checklists.
• Must address maintenance issues, Health inspections, and Building inspections in the absence of a Chef
• Set up station(s) according to restaurant guidelines
• Prepare all food items for the daily menu and specials in a sanitary and timely manner
• Follow recipes, portion controls, and presentation specifications as set by the restaurant
• Ability to read and interpret abbreviations on food order tickets
• Ensures that items are restocked as needed throughout shift.
• Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• May perform other duties as assigned.

Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:
Graduate of a recognized culinary school and one to two years related experience is preferred; or equivalent combination of education and experience.

Skills:
Must possess thorough knowledge of all food preparation techniques, styles, sanitation and food handling procedures. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail.