Chef De Partie jobs at Rane (risk Assistance Network + Exchange)

Job Description The Chef de Partie will plan, prep, set up, and provide quality service in all areas of production. Duties & Responsibilities: Oversee the flow of production of all services. Responsible for ensuring the success of the team by helping the Chef with all plate ups or whatever is needed when asked. Ensure the set up for events is correct, and chaffers and or equipment are lit on time. Monitor all mise en place to ensure it is completed to the satisfaction of set standards. To ensure each employee will be able to follow the established recipe and plating guide provided to exact specification. Creation of daily specials, menus, completed with ordering information timely. Maintain and contribute to a positive work environment. Assist in controlling food and labor cost. Performs other related duties as assigned. Required Skills & Abilities: Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Excellent written and verbal communication skills. Ability to compute basic mathematical calculations. Ability to work all stations in all kitchens with minimum defects. Excellent organizational skills and attention to detail. Ability to direct the performance of kitchen staff and follow up with corrections where needed. Education & Experience: High school diploma or equivalent vocational training certificate is required. 5 years of experience in the culinary field. ServSafe certification. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

We are looking for someone who finds passion in creating cuisine that wows the guest in both flavor and presentation. We are looking for someone with a thirst for learning skills, technique, and artistry from our Executive Chef. Botanic is a destination that will impact generations to come. If you are interested in being a part of something larger than yourself, come join our culinary team! Duties/Responsibilities: · Sanitize and maintain kitchen, equipment, utensils, and service and eating areas · Maintain personal hygiene in compliance with applicable rules, regulations, and laws · Prepares and produces a wide variety of crepes · Monitors, replenishes all kitchen production items using proper rotation procedures Qualifications/Skills: · Ability to stand and/or walk continuously performs essential functions for an extended period of time · Active Listening - Give full attention to what other people are saying, take time to understand the points being made, ask questions as appropriate, and not interrupting at inappropriate times · High School Diploma or equivalent or culinary training · Pay rate of $12-17/hour dependent on experience Work schedule Day shift Night shift Weekend availability

SEEKING TALENTED CHEF intended to grow with our company into CHEF DE CUISINE Part of Auburn's most innovative restaurant company, we are in search of a talented and passionate Sous Chef. This is an excellent career growth opportunity for a talented Sous Chef on their way up. Our team takes pride in growing and developing culinary talent. You will be given as much responsibility as you can handle. Ideal candidate can come from an upscale hotel, or restaurant background. The Sous Chef must be committed to support the Hound's expansion as the recognized leader in the Auburn dining scene. This individual will exude pride in culinary excellence and in the practice of sound, profitable management techniques and will manage from our Restaurant Group's company values, mission and purpose while making decisions with the long-term success of the company in mind. We are looking for intelligent leaders who have a passion for the serving guests. Sous Chefs must have the ability to quickly prepare beautiful delicious menu items, lead a team, while maintaining a sanitary work space. Overall responsibilities include performing duties necessary to operate organized, well-managed shifts, ensure consistent and high quality food and maximize the profitability and organizational stability of the unit. In addition to excellent culinary knowledge and casual fine dining experience, in-depth responsibilities evolve from the following general priorities: Financial, Management, Food and Front and Back of House Operations, and to include development of Human Resources. Job Type: Full-time Salary Required Minimum Culinary Management Experience: 3 years of hands on overseeing* Preparation of mis en place,* Butchering knowledge,* Ordering and Receiving of food and goods,* Ingredient Quality Control.* Ability to quickly prepare high-quality dishes,* Strong food knowledge,* Thrive in a fast-paced, high-volume environment. Job Type: Full-time Salary: Nego. Benefits: Dental insurance Food provided Health insurance Paid time off Tuition reimbursement Experience level: 3 years Pay rate: Yearly pay Shift: 10 hour shift Work setting: Casual Fine Dining restaurant Ability to commute/relocate: Auburn, AL 36830: Reliably commute or planning to relocate before starting work (Required) Experience: Professional Cooking: 3 years (Required) Sous Chef: 2 years (Required) Work Location: In person We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The Hound Located in a historic building, The Hound has been a consistent local hotspot since its initial opening, breathing new life into the community. Designed with family and Auburn in mind, the restaurant echoes Southern hospitality, and features traditional American classics reimagined with heirloom ingredients. The Hound has become a culinary destination especially for Brunch under the culinary vision of Executive Chef and operating partner “Robbie” Nicolaisen. Chef Robbie joined The Hound in late May of 2017 and has been a staple of the Alabama culinary scene since tying on his Hound apron. Chef Robbie's background has brought a wealth of experience and creativity to the menu. The Hound's innovative menu items such as the “Chicken Fried Steak” (slow braised wagyu beef cheeks breaded and chicken-fried) or the “Bacon flight” (a selection of various styles of bacon produced in-house or thoughtfully sourced from crafted artisans) are key to The Hound's success, as people travel near and far to try their famous dishes. The Hound's purpose is to provide an elevated dining experience within a warm and welcoming environment without pretentiousness. Our team of passionate and talented individuals are committed to providing innovative, yet approachable food and beverage offerings.

We are looking for someone who finds passion in creating cuisine that wows the guest in both flavor and presentation. We are looking for someone with a thirst for learning skills, technique, and artistry from our Executive Chef. Botanic is a destination that will impact generations to come. If you are interested in being a part of something larger than yourself, come join our culinary team! Duties/Responsibilities: · Sanitize and maintain kitchen, equipment, utensils, and service and eating areas · Maintain personal hygiene in compliance with applicable rules, regulations, and laws · Prepares and produces a wide variety of bakery products · Monitors, replenishes all kitchen production items using proper rotation procedures · Prepares, places, presents, and restocks such items as bulk/fresh vegetables, salads, meats, sauces, cheeses or salad dressings, and bakery items · Responsible for supervision of an assigned staff, either directly or through lead personnel Qualifications/Skills: · Ability to stand and/or walk continuously performs essential functions for an extended period of time · Minimum 5 years restaurant culinary and/or baking experience required Gluten Free baking experience preferred. · Active Listening - Give full attention to what other people are saying, take time to understand the points being made, ask questions as appropriate, and not interrupting at inappropriate times · High School Diploma or equivalent or culinary training · Pay rate of $17-$19/hour dependent on experience

The Executive Chef will lead the culinary operations at The Laurel Hotel & Spa and its signature rooftop venue, Walt's On The Roof. As the creative and operational head of these flagship properties, the Executive Chef is responsible for upholding the standards of a AAA Five Diamond hotel, while also mentoring future leaders of the hospitality industry through collaboration with Auburn University's Tony & Libba Rane Culinary Science Center. This role demands a visionary culinarian, a disciplined operator, and an inspiring leader-someone who can balance fine dining execution with volume efficiency, and who thrives in both luxury service environments and educational partnerships. Key Responsibilities: Provide visionary leadership and hands-on direction for all kitchen operations, including rooftop and in-room dining, banquet events, and culinary programming. Develop innovative, seasonal, and locally inspired menus that reflect the sophistication of The Laurel and the modern appeal of Walt's On The Roof. Foster a culture of excellence in food quality, presentation, sanitation, and hospitality service. Recruit, train, and mentor a high-performing culinary team, instilling professionalism, precision, and pride. Collaborate closely with Auburn University's culinary faculty to integrate student engagement, mentorship, and experiential learning into daily operations. Maintain food cost, labor, and inventory controls in line with financial targets, while protecting guest experience and product integrity. Oversee vendor relationships, product sourcing, and sustainability initiatives aligned with the hotel's elevated brand. Ensure strict adherence to health and safety regulations, HACCP standards, and AAA/Five Diamond criteria. Serve as a culinary ambassador for the brand-engaging in guest experiences, marketing activations, VIP events, and community outreach. Qualifications: Minimum 8-10 years of progressive culinary experience in luxury hotels, fine dining restaurants, or prestigious culinary institutions; rooftop or multi-outlet experience highly preferred. Proven ability to lead teams in high-profile, high-performance environments. Strong understanding of both classical techniques and modern culinary innovation. Demonstrated success in mentoring, developing, and retaining culinary talent. Financial acumen with the ability to manage budgets, food cost, and labor efficiency. Experience working in educational, teaching kitchen, or student mentorship settings is a major plus. Culinary degree from an accredited institution required; ACF certification or equivalent preferred. Why Join Us? At The Laurel Hotel & Spa, you'll work at the intersection of luxury hospitality and world-class education. As Executive Chef, you'll shape not only award-winning menus-but the next generation of culinary professionals. You'll be part of a team committed to excellence, creativity, and meaningful guest connections. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description . Supervisory Responsibilities: Duties & Responsibilities: Prepare, cook, and bake products according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for baking, including portioning, prepping, garnishing, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout the shift. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Performs other related duties as assigned. Required Skills & Abilities: Ability to develop and maintain positive working relationships with others. Excellent written and verbal communication skills. Excellent organizational skills and attention to detail. Education & Experience: High school diploma or equivalent vocational training certification/culinary college preferred. Six months experience in a pastry kitchen or restaurant preferred. ServSafe certification Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 25 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description . Supervisory Responsibilities: Duties & Responsibilities: Prepare ingredients for cooking, including portioning, baking, and storing food. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Prepare cold and hot desserts. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set up and break down workstations. Serve food in proper portions into proper receptacles. Wash and disinfect the kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications. Performs other related duties as assigned. Required Skills & Abilities: Ability to develop and maintain positive working relationships with others. Excellent written and verbal communication skills. Excellent organizational skills and attention to detail. Ability to compute basic mathematical calculations. Education & Experience: A high school diploma or equivalent vocational training certificate is preferred. Ability to communicate in more than one language is preferred. Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

The Sous Chef is a key leader within the culinary team at The Laurel Hotel and Spa. This role works directly under the Executive Chef to maintain the highest standards of food quality, kitchen organization, and service execution across all outlets, including fine dining, rooftop service at Waltz, in-room dining, and events. The Sous Chef is both a hands-on culinary technician and a team mentor, expected to lead by example and help sustain the vision and operational consistency of the property's prestigious food and beverage program. Key Responsibilities: - Collaborate with the Executive Chef on menu execution and recipe development. - Ensure consistency, flavor, and presentation across all meals, outlets, and service periods. - Uphold the standards of fine dining cuisine with precision and innovation. - Lead, train, and inspire line cooks and culinary staff in daily production and service. - Supervise kitchen operations in the absence of the Executive Chef. - Support a culture of accountability, professionalism, and continuous improvement. - Enforce and help develop kitchen SOPs for prep, service, and sanitation. - Monitor product par levels and assist with inventory management and ordering. - Provide daily coaching and feedback to staff; facilitate onboarding and station training. - Assist with execution and supervision of on-site events, from intimate gatherings to large-scale banquets. Qualifications: - Minimum 3-5 years of progressive culinary experience, with at least 1 year in a supervisory role. - Previous fine dining or boutique hotel experience required. - Formal culinary education or equivalent work experience. - Proficiency in modern cooking techniques and plating styles. - Strong understanding of kitchen operations, labor management, and food costing. - ServSafe Certification (or ability to obtain within 60 days). Core Competencies: - Leadership through service and example - Calm under pressure, solution-oriented - Highly organized and detail-focused - Excellent communication skills - Passionate about mentorship and culinary growth - Dedication to sustainability, seasonality, and high standards Work Conditions: - Must be able to work flexible shifts including mornings, evenings, weekends, and holidays. - Must be able to stand for extended periods and lift up to 50 pounds. - Must be comfortable in fast-paced, high-pressure kitchen environments. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

Job Description The Pastry Chef - Cook I is a lead pasty cook. Supervisory Responsibilities: Assist management in training, motivating, and coaching employees. Duties & Responsibilities: Prepare bread and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review the Production sheet to understand a variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep the Chef informed of excess food items for planning daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout the shift. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to the manager; complete safety training and certifications. Performs other related duties as assigned. Required Skills & Abilities: Ability to develop and maintain positive working relationships with others. Excellent written and verbal communication skills. Excellent organizational skills and attention to detail. Ability to work independently. Education & Experience: High school diploma or equivalent vocational training is required; Culinary college is preferred. 1+ year experience in a professional pastry kitchen or restaurant preferred for this position. ServSafe certification Physical Requirements: Prolonged periods of walking, standing, and sitting. Must be able to lift up to 50 pounds at times. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.

• Supervises and lead employees • Understands employee positions well enough to perform duties in team members absence • Supervises and coordinates activities of cooks and workers engaged in pastry preparation • Utilizes interpersonal and communication skills to lead, influence, and encourage others Advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example • Encourages and builds mutual trust, respect, and cooperation among team members • Serves as a role model to demonstrate appropriate behaviors • Ensures and maintains productivity level • Supervises pastry preparation shift operations • Communicates performance expectations in accordance with job descriptions for each position • Establishes and maintains open, collaborative relationships with team and ensures employees do the same within the team • Establish strong relationships with all outlets and departments • Ensures that regular on-going communication occurs with team to create awareness of business objectives and communicate expectations, recognize performance and produce desired results • Leads shifts while personally preparing food items and executing requests based on required specifications. Oversee multiple outlets for two properties • Manage scheduling of production in multiple kitchens • Work closely with chefs, of multiple restaurants, on seasonal menu development • Knowledge in large production, bread production, gelato production, wedding cakes, menu development, and offsite catering • Organize requisitions from multiple outlets for pastry production • Continuously educate self with new and innovated pastry trends • Understanding of labor cost and food cost. Represents the property in media events as needed • Develops, designs, or creates new ideas and items for pastry kitchen • Follows proper handling and right temperature of all food products • Maintains food preparation handling and correct storage standards • Recognizes superior quality products, presentations and flavor • Ensures employees maintain required food handling and sanitation certifications • Ensures compliance with all applicable laws and regulations • Assists the Director of Culinary Operations with menu development associated with pastry • Operates and maintains all department equipment and reports malfunctions • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Assists in determining how food should be presented and creates decorative food displays • Monitors and provides service behaviors that are above and beyond for customer satisfaction • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis, for multiple outlets • Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed • Sets a positive example for guest relations • Empowers employees to provide excellent customer service • Responds to and handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement • Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc. • Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work. Supports procedures for food and beverage portion and waste controls • Purchases appropriate supplies and manage inventories according to budget • Trains employees in safety procedures • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills • Participates in training staff on menu items including ingredients, preparation methods and unique tastes • Ensures property policies are administered fairly and consistently • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Uses all available on the job training tools for employees • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person • Analyzes information and evaluating results to choose the best solution and solve problems • Attends and participates in all pertinent meetings • Work closely with senior management to ensure company's philosophy and goals are met Required Skills & Abilities: • Strong pastry and baking skills. • Creative flair and attention to detail. • Leadership and team management skills. • Excellent communication and interpersonal skills. • Ability to work in a fast-paced environment. Education & Experience: • At least 5 years experience as a pastry chef in a large luxury setting is preferred. • Experience in a high-volume restaurant or bakery is preferred. Physical Requirements: • Ability to stand for long periods. • Ability to lift and carry items weighing up to 50 pounds. • Ability to work in a hot and humid environment. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors

Job Description Plan, prep, set up and provide quality service in all areas of production to include all food produced for Breakfast and Lunch Buffet. Oversee the flow of production of all production for breakfast, lunch, and dinner service. Responsible for ensuring the success of the team by helping the Banquet Chef with all plate ups, or whatever needed, when asked. Ensure the set up for lunch buffet, brunch, and promotional events is correct, and chaffers and or equipment are lit on time. Monitor all mise en place to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Creation of daily specials, lunch buffet menus, and brunch menus are to be completed with ordering information timely. Maintain and contribute to a positive work environment. Assist in the controlling food and labor cost. Abilities Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences. Oral Expression - The ability to communicate information and ideas in speaking so others will understand. Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks with minimum follow up. Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of restaurant hours of operation. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to direct, manage and motivate a team. Ability to contribute to the growth and success of the team. Ability to direct performance of kitchen staff and follow up with corrections where needed. Ability to motivate kitchen staff and maintain a cohesive team. Ability to energize and work with front of house staff in order to reach service excellence. Ability to use all senses to ensure quality standards are met. Ability to communicate in English with guest, co-workers and management to their understanding. Ability to compute basic mathematical calculations. Ability to work all stations in all kitchens with minimum defects. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks with minimum follow up. Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of restaurant hours of operation. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to direct, manage and motivate a team. Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. Ability to learn full working knowledge of all menus and stations. An Equal Opportunity Employer We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.