Chef de Partie

Chef de Partie (onsite) supports the culinary leadership team to maintain quality food preparation, station readiness, and sanitation standards for guest satisfaction and profitability.

Key Responsibilities

• Assist the Chef de Cuisine and Sous Chef to prepare and display quality food to achieve customer satisfaction and profitability while maintaining cleanliness and sanitation in designated work areas
• Support the preparation and display of high-quality foods per direction from the Chef de Cuisine
• Ensure stations are properly set prior to service; make corrections as needed
• Provide training and experience to staff so team members adhere to department quality standards
• Maintain compliance with HACCP by ensuring food is handled, processed, and stored according to the Hazard Analysis Critical Control Point program
• Maintain good customer relations, especially when working in the hotel’s public areas
• Report questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste
• Assume Chef de Cuisine and Sous Chef responsibilities during their absence
• Perform other related duties as assigned

Requirements

• Knowledge of statutory health and safety requirements, including sanitation, proper chemical usage, fire procedures, and HACCP
• Knowledge of kitchen equipment operations
• Ability to read, write, and understand English
• Ability to perform basic to intermediate math skills
• Ability to establish and maintain effective working relationships with management, staff, and guests
• Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
• Ability to work independently with a focus on results and superior customer service
• Food Safety Employee Training is required
• Previous training experience is preferred
• High school education or equivalent; culinary or apprenticeship program preferred
• Relevant experience in high quality, high volume, and multi-unit operations preferred; two years of supervisory experience preferred

Work Environment

• Work performed in kitchen locations of the property
• Exposure to chemical cleaning solvents
• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality

Physical Demands and Abilities

• Requires mobility
• Ability to grasp, lift, move, or push goods on a cart or truck weighing up to 100 pounds
• Ability to work in confined spaces
• Sense of smell, taste, touch, and sound
• Eye/hand coordination and manual dexterity
• Ability to distinguish letters, symbols, and colors
• Normal vision and hearing range

Essential Functions

• Assist with the preparation and display of high-quality foods as established by the Chef de Cuisine
• Ensure all stations are properly set prior to service and make necessary corrections if needed
• Provide training and experience to staff to adhere to the quality standards of the department
• Ensure food is handled, processed, and stored in accordance with the HACCP program
• Maintain good customer relations at all times, particularly in public areas of the hotel
• Report questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste
• Assume Chef de Cuisine and Sous Chef responsibilities during absence
• Perform other related duties as assigned