Chef de Partie

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  "active_status": "active"
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  "language": "en",
  "location": {
    "raw": "Paget, Paget, PG 04, Bermuda",
    "city": "Paget",
    "region": "Paget",
    "country": null,
    "is_remote": false,
    "confidence": 0.8
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  "salary_min": null,
  "inferred_at": "2026-06-06T10:26:46.944Z",
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      "region": "Paget",
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{
  "list_job": {
    "id": "71",
    "isRemote": null,
    "location": {
      "city": "Paget",
      "state": "Paget"
    },
    "atsLocation": {
      "city": null,
      "state": null,
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    "departmentId": "18557",
    "locationType": "0",
    "jobOpeningName": "Chef de Partie",
    "departmentLabel": "Culinary",
    "employmentStatusLabel": "Full-Time (Hourly)"
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  "detail_job_opening": {
    "location": {
      "city": "Paget",
      "state": "Paget",
      "postalCode": "PG 04",
      "addressCountry": "Bermuda"
    },
    "datePosted": "2024-02-09",
    "atsLocation": {
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    "description": "<p><span style=\"font-family: Arial, sans-serif; font-size: 18px\">C H E F   D E   P A R T I E </span></p>\n<p><span style=\"font-family: Arial, sans-serif; font-size: 18px\"> </span></p>\n<p><span style=\"font-family: Arial, sans-serif; font-size: 18px\"> </span></p>\n<p><span style=\"font-size: 18px\"> </span></p>\n<p><span>Related Titles:</span><span>          </span><span>Prep Cook; Cook; Line Cook</span></p>\n<p><span> </span></p>\n<p><span>Reports to:</span><span>                 </span><span>Sous Chef, Head Chef</span></p>\n<p><span> </span></p>\n<p><span style=\"font-size: 15px\">Supervises:</span><span style=\"font-size: 15px\">                 </span><span style=\"font-size: 15px\">No supervisory duties are included in this position</span></p>\n<p><span> </span></p>\n<p><span> </span></p>\n<p><span>Position Summary:</span></p>\n<p><span style=\"font-size: 15px\">Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a </span></p>\n<p><span style=\"font-size: 15px\">variety of equipment and utensils according to the daily prep list.</span></p>\n<p><span> </span></p>\n<p><span>Duties, Tasks and Responsibilities:</span><span>                </span></p>\n<p><span> </span></p>\n<ol>\n<li><br><span style=\"font-size: 15px\">Responsible for reporting in a clean, well-pressed uniform with appropriate footwear, following the standards laid out in the Professional Attire and Grooming Service Standard</span></li>\n<li><br><span style=\"font-size: 15px\">Take inventory of all items required for station set-up and determine those items that require preparation.</span></li>\n<li><br><span style=\"font-size: 15px\">Prepares items according to standard recipes.</span></li>\n<li><br><span style=\"font-size: 15px\">Coordinates and times orders with other kitchen operations</span></li>\n<li><br><span style=\"font-size: 15px\">Requisitions items needed to produce menu items.</span></li>\n<li><br><span style=\"font-size: 15px\">Notifies Sous Chef of expected shortages.</span></li>\n<li><br><span style=\"font-size: 15px\">Ensures that assigned work areas and equipment are clean and sanitary.</span></li>\n<li><br><span style=\"font-size: 15px\">Sets-up, maintains and breaks down prep cook station.</span></li>\n<li><br><span style=\"font-size: 15px\">Covers, dates and neatly stores all leftover products that are re-usable.</span></li>\n<li><br><span style=\"font-size: 15px\">Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.</span></li>\n<li><br><span style=\"font-size: 15px\">Closes the kitchen properly using the closing checklist.</span></li>\n<li><br><span style=\"font-size: 15px\">Attends kitchen staff meetings and offers suggestions for improvements.</span></li>\n<li><br><span style=\"font-size: 15px\">Assists with other duties as assigned by Sous Chef.</span></li>\n</ol>\n<p><span> </span></p>\n<p><span>Skills/Knowledge:</span></p>\n<p><span> </span></p>\n<ul>\n<li><br><span style=\"font-size: 15px\">Prepares menu items as needed for member or guest service.</span></li>\n<li><br><span style=\"font-size: 15px\">Follows all state and local health and food safety regulations.</span></li>\n<li><br><span style=\"font-size: 15px\">Follows all safety procedures for operating and cleaning machinery.</span></li>\n<li><br><span style=\"font-size: 15px\">Knowledge of and ability to perform required role during emergency situations.</span></li>\n</ul>\n<p> </p>\n<p><span>Education and/or Experience:</span></p>\n<p><span> </span></p>\n<ul>\n<li><br><span style=\"font-size: 15px\">High School diploma or GED.</span></li>\n<li><br><span style=\"font-size: 15px\">Successful completion of a two-year course at culinary school. </span></li>\n<li><br><span style=\"font-size: 15px\">A minimum of two years of experience in kitchen preparation and cooking.</span></li>\n</ul>\n<p><span style=\"font-size: 15px\"> </span></p>\n<p><span> </span></p>\n<p><span>Licenses and Special Requirements:</span></p>\n<p><span> </span></p>\n<ul>\n<li><br><span style=\"font-size: 15px\">Food safety certification.</span></li>\n</ul>\n<p><span> </span></p>\n<p><span> </span></p>\n<p><span>Physical Demands and Work Environment:</span></p>\n<p><span> </span></p>\n<ul>\n<li><br><span style=\"font-size: 15px\">Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, <br>stretch and twist or reach.</span></li>\n<li><br><span style=\"font-size: 15px\">Ability to lift individual items up to 50lb in weight</span></li>\n</ul>",
    "compensation": null,
    "departmentId": "18557",
    "locationType": "0",
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    "jobCategoryId": null,
    "jobOpeningName": "Chef de Partie",
    "departmentLabel": "Culinary",
    "jobOpeningStatus": "Open",
    "minimumExperience": "Experienced",
    "jobOpeningShareUrl": "https://coralbeachandtennisclub.bamboohr.com/careers/71",
    "employmentStatusLabel": "Full-Time (Hourly)"
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}