Chef de partie jobs in North Carolina

Our leadership team consists of Chef de Cuisine Christian Tondre, and Sous Chefs Hector Foy, Jr.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Tuition assistance The ideal candidate should have a passion for cooking, be able to work in a fast-paced environment, and possess excellent organizational and time-management skills. As a CDP, you will be responsible for preparing and cooking dishes according to our restaurant's recipes and specifications and maintaining the kitchen's cleanliness and organization. Responsibilities: • Prepare and cook menu items as directed by the Head Chef, • Ensure all food is prepared to the highest standards of quality, taste, and presentation, • Train and mentor junior chefs in the kitchen, • Assist with inventory and ordering of food and kitchen supplies, • Maintain a clean and organized kitchen, adhering to health and safety regulations at all times, • Minimum of 3 years of experience in a similar role, preferably in a high-end or waterfront restaurant, • Culinary degree or equivalent experience, • Strong communication and leadership skills, • Ability to work in a fast-paced, high-pressure environment, • Excellent knowledge of cooking methods, ingredients, and equipment Grove Bay Crawford is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

Job Description Job Title: Line Chef/Chef De Partie POSITION FOCUS In charge of the specific station assigned. Making sure the station is well kept in terms of ingredient quality and sanitation, and ready for service. Perform under high pressure to assist in a successful service. ESSENTIAL JOB RESPONSIBILITIES • Report any noticed need for product, • Prepare ingredients to be used during service daily, • Break down and clean cooking stations at night, ensuring food is properly contained and all safety requirements followed, • Mitigate losses including spoilage, • Prepare and plate dishes for guests and ensure the quality of both flavors and presentation match the MACHETE standards, • Set up station for service daily, • Interact with guests and create an experience that's both elegant and elevated, yet friendly and comfortable, • Ensure cooking stations are fully stocked and ready for service, • Clean all kitchen areas thoroughly each night, • Report any product shortages, equipment failures, or other kitchen issues to the Executive Chef immediately, • Maintain a clean, safe kitchen, • Maintain full awareness of all menu items, recipes, methods of production, and presentation standards, • Maintain proper sanitary conditions in the BoH, ensure all food safety and health regulations are followed, • Promote a safe, comfortable work environment and foster positivity in the workplace, • Motivate team members through positive feedback as well as letting them know when processes and behaviors can be improved, • Use creative thinking to identify issues and develop solutions, • Remain calm and professional in all situations