LEGACY is a core value that Halekulani lives by to celebrate our cultural history. For over 100 years, the hotel has welcomed visitors to Waikiki Beach, sharing our gracious hospitality, impeccable service, and unparalleled cuisine. Halekulani and Halepuna Waikiki employees live the legacy through the "art of service."
As an integral part of a team, the Chef de Partie is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to helping the operations in the preparation of the food in La Mer in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment.
ESSENTIAL FUNCTIONS
1. Maintain complete knowledge of and comply with

• All departmental policies/service procedures/standards.
• Correct maintenance and use of equipment.

2. Use equipment only as intended.
3. Maintain positive Coworker relations
4. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
5. Help resolve guest complaints, ensuring guest satisfaction.
6. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
7. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
8. Meet with Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
9. Complete opening duties:

• Clean the hand often as soon as you need
• Set up workstation with required Mis en place, tools, equipment, and supplies.
• Establish priority to do the mise en place
• Inspect the cleanliness and working condition of all tools, equipment, and supplies
• Check production schedule and be ready on time for the service

2. Start prep work on items needed for service
3. Inform the Sous Chef or the chef of any shortages before the item runs out
4. Assist the operations as required to ensure optimum service to guests.
5. Maintain proper storage procedures as specified by Health Department and Hotel requirements.
6. Minimize waste and maintain controls to attain forecasted food cost.
7. Inform the Sous Chef or Chef of any excess items that can be utilized
8. Be sur the worktables are disinfected and sanitize before you will use
9. In the service time assist your supervisor to cook well and to do a nice presentation
10. Transport empty, dirty pots, and pans to the pot wash station.
11. Direct and assist Stewards in order to make clean-up a more efficient process.
12. Breakdown workstation and complete closing duties:

• Return all food items to the proper storage areas.
• Rotate all returned products.
• Wrap, cover, label, and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Restock items that were depleted during the shift.
• Verification of the temperature of refrigeration of it’s position

13. Review status of work and follow-up actions required with the Sous Chef or Chef before leaving.
14. Must do ordering for his position and assist sous chef or chef for the different ordering
15. Ability to order the product in the Adacco
16. Help the operation with Mise en place and production and the service time cooking
17. Perform all other duties as may be required or assigned.
18. Write the listing for the mise en place for the next day for your position. And writing the listing for the big mise en place for the day coming
19. Assist the Commis 1, 2 and 3 for theme organization
20. All time respect the Safety manner and the health manner
SUPERVISORY REQUIREMENTS
Reports To: Supervisor (Sous Chef, Executive Chef)
Supervises: None
EDUCATION/EXPERIENCE

• High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.
• Minimum three (3) years of experience at a 4-star Hotel or Restaurant; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position.

LICENSES/CERTIFICATIONS

• Servesafe certification
• Certification of Culinary training or apprenticeship program

KNOWLEDGE, SKILLS, & ABILITIES

• Possesses strong organizational and multi-tasking skills.
• Able to maintain positive guest relations at all times as the position will interact with hotel guests.
• Able to comprehend and follow recipes and show ability to expand/condense recipes as needed.
• Able to arrive to work on time and be ready to work at the assigned station at the scheduled starting time.
• Possesses strong verbal and written communication skills.
• Possesses strong knowledge of French culinary terms.

PHYSICAL DEMANDS
The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to exert physical effort to transport up to 50 pounds.
• Ability to endure various physical movements throughout the work areas.
• Ability to reach 7 feet.
• Maintain a stationary position for extended hours throughout work shift.

WORK ENVIRONMENT

• La Mer Kitchen
• Indoor, air-conditioned office
• Indoor/Outdoor, non-air conditioned
• Exposure to variable temperature conditions.
• Exposure to variable noise levels.
• Exposure to dust, chemicals, fumes, mites, and/or odor hazards.

Hotels and Resorts of Halekulani is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.