Chef de Partie

JOB SUMMARY:
The Chef de Partie at The Avalon Club is a vital member of our culinary team, responsible for overseeing the general food service of the kitchens and ensuring the highest standards of food preparation and execution. This role requires a passion for culinary excellence, creativity, and the ability to work independently in a fast-paced environment. The Chef de Partie will collaborate directly with the Managing Director and fellow culinary staff to execute diverse menus that highlight the highest quality ingredients from around the world and local ingredients. This position will highlight your culinary expertise but also provide you with the opportunity to demonstrate your leadership skills. Mentoring junior kitchen staff and maintaining a positive, productive kitchen atmosphere is something you would find rewarding. Additionally, all members of our culinary team will contribute to the club's commitment to excellence and innovation, ensuring that every dish served reflects “the Avalon standard.”

CORE COMPETENCIES AND QUALIFICATIONS:
• Culinary diploma or equivalent experience in a professional kitchen.
• Proven experience as a Chef de Partie.
• Strong knowledge of cooking techniques, cuisines, and food safety regulations.
• Excellent organizational and time management skills.
• Ability to work well under pressure and in a fast-paced environment.
• Strong communication and interpersonal skills.
• Passion for culinary arts and a commitment to high standards of quality.

JOB DUTIES/RESPONSIBILITIES:
Food Preparation and Cooking:
• Receive, organize, prepare, cook, and present dishes in accordance with the club’s standards and recipes.
• Ensure all food is prepared to “the Avalon standard”: taste, quality, and presentation.

Section Management:
• Oversee the daily operations of the culinary trailer or the range kitchen.
• Oversee food production, ensuring consistency in taste, presentation and inventory control.

Menu Development:
• Collaborate with the Managing Director to create and refine menus that reflect the best ingredients both internationally and locally.

Quality Control:
• Ensure that all food items are received, organized, labelled, prepared, and stored according to health and safety regulations.
• Conduct daily checks of all inventories to ensure proper storage temperatures, food quality, freshness, proper rotation of inventory and portion sizes.

Team Leadership:
• Train and mentor junior culinary staff, to continue elevating their skills and knowledge. Also ensuring there are opportunities for staff to further grow and develop.
• Always promoting teamwork and communication within the culinary and services teams, to ensure the Members have a memorable experience.

Inventory Management:
• Manage inventory levels, including daily inventory of products, proteins, and freezer items.
o Ordering and receiving supplies as needed. Ensuring that orders are meeting minimums and are accurate.
• Monitoring and tracking food waste through a daily audit.
o Ensure all inventory is properly stored, dated, rotated, and portion controlled.

Health and Safety Compliance:
• Adhere to all health and safety regulations, including being a certified food handler and ensuring the highest level of sanitation practices.
• Maintaining a well-organized environment.
• Ensuring that all equipment is properly maintained and stored in its designated area.

WORKING CONDITIONS:
• Must be able to stand for extended periods of time and may be required to lift up to 50 lbs.
• Ability to work in various environments, including a busy kitchen with exposure to heat and noise.
• Flexibility to work evenings, weekends, and holidays as needed to accommodate club events.

Please send resumes and cover letters to Jonathan Goodyear ([email protected]).