Chef de Partie

Key Responsibilities

• Food Preparation & Quality: Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Prepare cold foods and special meals/substitute items as needed.
• Station Management: Regulate the temperatures of ovens, broilers, grills, and roasters. Ensure proper portioning, arrangement, and food garnishes.
• Inventory & Stock Control: Pull food from freezer storage to thaw in the refrigerator. Maintain food logs and monitor both the quality and quantity of prepared food.
• Coordination & Communication: Communicate assistant needs during peak busy hours. Inform the Head Chef of excess food items for daily specials. Coordinate with Food & Beverage service staff regarding menu specials and out-of-stock items.
• Teamwork & Mentorship: Support management in training, scheduling, evaluating, coaching, and motivating kitchen employees. Serve as a positive role model and maintain positive working relationships.
• Safety & Standards: Adhere to all company safety, security, and sanitation policies and procedures. Report any maintenance requirements, accidents, or unsafe work conditions to the manager.

Physical Demands

• Ability to stand, sit, or walk for extended periods of time.
• Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Ability to lift, carry, push, and pull objects weighing up to 25 pounds without assistance.

Qualifications & Requirements

• Education: Certificate or Diploma in Food Production, Culinary Arts, or a related field.
• Experience: Minimum of 3 years of related culinary experience.
• Preferred Experience: Experience in a luxury hotel or luxury service environment (a 4- or 5-Star hotel is highly desirable).