Montage International
Overview
Chef de Partie at Montage International – Newport Beach, CA.
Responsibilities
Responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen, process and use food requisitions
Oversee the preparation of food; document, maintain, and follow all standardized recipes, assist in the kitchen where needed
Assist Sous Chef in training of other Cooks and follow all hotel policies and procedures.
Qualifications
Understanding of professional cooking and knife handling skills.
Understanding of food cost knowledge.
Understanding and knowledge of safety, sanitation and food handling procedures.
Two to three years of culinary experience.
Culinary graduate preferred.
Food Handlers permit required.
Must be able to work nights, weekends and some holidays.
Must be able to speak, read and understand basic cooking directions.
Physical Requirements Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. Must be able to speak, read and understand English phrases and cooking directions.
Compensation The pay scale for Chef de Partie is at $27.00. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. Please let us know if you have any questions.
Job Details
Seniority level: Entry level
Employment type: Full-time
Job function: Management and Manufacturing
Industries: Hospitality
Location: Newport Beach, CA
EEO Statement In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
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Responsibilities
Responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen, process and use food requisitions
Oversee the preparation of food; document, maintain, and follow all standardized recipes, assist in the kitchen where needed
Assist Sous Chef in training of other Cooks and follow all hotel policies and procedures.
Qualifications
Understanding of professional cooking and knife handling skills.
Understanding of food cost knowledge.
Understanding and knowledge of safety, sanitation and food handling procedures.
Two to three years of culinary experience.
Culinary graduate preferred.
Food Handlers permit required.
Must be able to work nights, weekends and some holidays.
Must be able to speak, read and understand basic cooking directions.
Physical Requirements Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. Must be able to speak, read and understand English phrases and cooking directions.
Compensation The pay scale for Chef de Partie is at $27.00. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. Please let us know if you have any questions.
Job Details
Seniority level: Entry level
Employment type: Full-time
Job function: Management and Manufacturing
Industries: Hospitality
Location: Newport Beach, CA
EEO Statement In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
#J-18808-Ljbffr