Chef de Partie

Center for Hellenic Studies

Position Description

Position: Lead Line Cook/Chef de Partie

Work schedule: 40 hours/week, Monday – Friday

Summary: This position will be responsible for assisting the Chef in all duties associated with the operation of the kitchen at the Center for Hellenic Studies. The kitchen is tasked with providing dining services for lunch in the dining room, food and amenities for guest rooms and special events as needed.

Essential Functions:
• Responsible for daily kitchen production and food preparation, presentation, and service of menu items as directed by the Chef and management.
• Ensure that all food is prepared according to recipes and specifications set by the Chef and back of the house manager. Ensure knowledge of the menu and all food products.
• Checks quality of all prepared foods by taste, temperature, portioning and appearance.
• Provide excellent customer service to meet the needs and dietary requirements of the Center’s Staff and Guests.
• Able to take the lead role under the supervision of the Hospitality Manager when planned or unexpected absence prevents the Chef from regular duties.
• Responsible for the daily dining room set up and breakdown to include buffet service area, dining tables, staff dining area and beverage station. Stock and maintain designated food stations.
• Responsible for cleaning and maintaining the kitchen, satellite kitchens and dining room. This includes all kitchen equipment, tools, service ware, buffet areas and beverage stations.
• Maintain kitchen sanitation standards according to Harvard University and District of Columbia Guidelines. Practice correct food handling and food storage procedures according to state and university guidelines.
• Accountable for the proper receiving, handling and storage of food supplies, paper products, cleaning supplies and equipment. Monitor inventory levels and coordinate with the Chef to maintain adequate supplies and par stocks. Assist in ordering and requisition of supplies as necessary.
• Assists the Chef with planning and creating menus as needed.
• Assists the Chef with managing cost controls and expenditures for all kitchen operations.

Physical Requirements: (Pushing, pulling, lifting, repetitive motion).Must be able to physically perform the duties of the position, including but not limited to:
• Stand, sit or walk for an extended period of time.
• Move, lift, carry, push, pull and place objects weighing up to or equal to 50 pounds.
• Reach overhead and below the knees, including bending, twisting pulling and stooping.
• Perform other reasonable job duties as requested by supervisors.

Basic/Required Qualifications:
• High School diploma or equivalent
• Minimum of three years progressive culinary experience in a college, residential, restaurant, or non-profit setting.

Additional/Preferred Qualifications:
• Basic Proficiency in Microsoft Office applications (Word, Outlook, Excel).
• Operational knowledge of industrial kitchen equipment (oven, range, dishwasher, refrigeration, etc.).
• Ability to learn and adapt to new systems, applications and situations as needed.
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.