Location

Richmond Hotel

Ideally located in the heart of everything that makes Richmond a unique and special destination, the Omni Richmond Hotel is known for refined Southern hospitality in an elegant and relaxing setting. Nestled within the historic and vibrant Shockoe Slip district, our guests enjoy a location adjacent to timeless architecture, restaurants, nightlife and the scenic James River. The Omni Richmond is at the very center of Richmond's financial and legislative districts, blocks from the Virginia State Capitol.Omni Richmond’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Richmond Hotel may be your perfect match.

Job Description

The Chef De Partie supervises and coordinates the overall operation of the culinary team. Partnering with F&B management, this individual is responsible for creating schedules, executing orders, and ensuring a quality experience for hotel guests.

Responsibilities

• Master all the stations in the kitchen including AM and PM. Prepare closing paperwork and performs duties in absence of Sous Chef
• Supervises all culinary stations
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
• Controls the quality and consistency of all food served.
• Purchases appropriate supplies and manages inventories according to budget.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Consistently conduct departmental line-ups.
• Maintains cleanliness of all food prep and production areas.
• Conducts a month end inventory of all products.
• Sets a positive example for guest relations.

Qualifications

• Minimum of 2 years of hotel and/or resort experience in fast paced, culinary environment
• Ability to multi-task
• Must be able to lift and carry up to 50 pounds
• Must be able to stand for 8 hours per day
• Ability to efficiently lead a team
• Must work well in stressful, high pressure situations.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Flexible Scheduling to include nights, weekends, and holidays
• Must have an unexpired Food Handlers’ certification
• Must have passion for profession

End of Job Description