Chef de Partie (5 days/week including cold kitchen)

About this role

• Lead designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar) • Prepare and cook all menu items to standardized recipes, portions, and presentation standards • Supervise and train line cooks assigned to the station; conduct on-the-job coac

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• F&B
• Cook the Menu
• Quality Control
• Cooking
• Serve Food