Mansions Chef de Partie

WE PREPARE, INSPIRE, EMPOWER, ENTRUST IN YOU! JOIN OUR DREAM MAKER CULTURE ©

We are committed to invest in our people to develop a happy and prosperous future. We support you every step of the way in your career journey and offer benefits and unique learning and development opportunities that include:

Competitive Wages • Medical, Dental, Vision Insurance • Life Insurance • 401K Program • Paid Holidays and Vacation • Outstanding Recognition and Awards Program • Effective Training Programs • Tuition Reimbursement • Complimentary Parking and Meals in Dedicated Employee Restaurant • Preferred Pricing on Food and Beverage, Spa Treatments and Retail Purchases • Management Programs to Progress on Your Career Journey • Health and Wellness Fairs

REPORTS TO: Director of Residences

SUPERVISES: Cooks, and Stewards.

WORK ENVIRONMENT:

Kitchen, Stewarding, Service, Dining Room Areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.
• perform job functions with attention to detail, speed and accuracy.
• prioritize and organize.
• be a clear thinker, remaining calm and resolving problems using good judgment.
• follow directions thoroughly.
• understand guest’s service needs.
• work cohesively with co-workers as part of a team.
• work with minimal supervision.
• maintain confidentiality of guest information and pertinent resort data.
• ascertain departmental training needs and provide such training.
• direct performance of staff and follow up with corrections when needed.

KEY RELATIONSHIPS:

Internal: Staff in Kitchen, Stewarding, F&B, Purchasing Department, Storeroom, Engineering, Sales, Accounting, Housekeeping and Executive Committee Members.

External: Residents, Food Vendors, Equipment Repair Company Personnel, Health Department inspectors.

QUALIFICATIONS

Essential:

• High school diploma or equivalent vocational training certificate, some college.
• Certification of Culinary training or apprenticeship.
• 2 years experience in a similar position at a luxury style Hotel/Resort or Restaurant.
• Work all stations in Kitchen.
• Food handling certificate.
• Fluency in English both verbal and non-verbal.
• Compute basic arithmetic.
• Provide legible communication.
• Knowledge of food cost controls.
• Previously worked with all products and food ingredients.
• Operate, clean and maintain all equipment required in job functions.
• Plan and develop menus and recipes.
• Expand and condense recipes.
• Ability to:

Desirable:

• Culinary college degree.
• Drivers license.
• Fluency in a second language, preferably Spanish.
• Sanitation certificate.
• Maintain good coordination.
• Certification in CPR.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• Artistic talent.

Essential:

1. 1. Exert physical effort in transporting 50 pounds.
2. 2. Endure various physical movements throughout the work areas.
3. 3. Reach 2 feet.
4. 4. Remain in stationary position for2 hours throughout work shift.
5. 5. Satisfactorily communicate with guests, management and co-workers to their understanding.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ and residents needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest and resident relations at all times.
• Be familiar with all Resort services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest and resident complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Review the daily activities; check the following:

• house count
• forecasted covers for each outlet
• Catering activity
• purchases
• meetings
• appointments
• VIPs/special guests

• Establish the day's priorities and assign production and prep task to staff to execute.
• Review daily specials and offer feedback to Sous Chefs.
• Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.
• Meet with Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
• Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up.
• Ensure that staff report to work as scheduled; document any late or absent employees.
• Coordinate breaks for staff.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Check and ensure that all opening duties are completed to standard.
• Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
• Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.

• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on the line during service and assist wherever needed to include Banquet events.
• Supervise and assist with the preparation, cooking, and presentation of all banquet dishes, ensuring consistency and adherence to resort quality standards.
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
• Observe guest reactions and confer with service staff to ensure guest satisfaction.
• Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Resort requirements.
• Maintain proper storage procedures as specified by Health Department and Resort requirements.
• Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Develop new menu items, test and write recipes.
• Assist Catering Department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the Employee Cafeteria.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Monitor and ensure that all closing duties are completed to standard before staff sign out.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Resort standards.
• Conduct scheduled performance appraisals.
• Interview and hire new personnel according to Resort policies and standards.
• Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
• Prepare daily/weekly payroll reports.
• Document pertinent information in the log book and follow up on items notated during other shifts.
• Maintain and constantly improve the quality of food.
• Provide creative innovative cuisine.
• Provide guests with creative and eye appealing presentations.
• Assist Executive Chef to ensure the Resorts high standards are maintained and improved continually.
• Is polite, friendly, and helpful to all guests, residents, Management and fellow team members.
• To participate in our commitment to sustainability you are to engage in eco-conscious initiatives, and lead by example, contributing to our mission of fostering a greener future as we embrace the perspective that at Acqualina, we are not just a team; we are stewards of the environment and champions of sustainability.

SECONDARY JOB FUNCTIONS

• Plan and conduct monthly departmental meetings.
• Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings.
• Return business telephone calls.
• Answer correspondence.
• Research local farm products, new suppliers, special markets.
• Attend gourmet shows, food and wine meetings.
• Perform at special events and off-premise functions.
• Schedule and conduct month-end inventories.
• Prepare menu analysis and recipe costing.