Culinary Artisan

We offer a dynamic work environment, competitive pay and opportunities for advancement in the culinary arts.

The Pastry Chef de Partie I role oversees their section and direct preparation and execution of all mise en place required for dishes on that station.

• Effective management of product ordering from other culinary stations with leadership.
• Clear communication of raw product ordering based on menu requirements.
• Accurate evaluation of daily prep quality and quantity based on business levels.
• Daily production and execution of cookery and plating of dishes from assigned station for service.
• General cleaning and sanitation duties as directed by culinary leadership.
• Proper setup of scheduled station for timely service.