Chef De Partie

Work all culinary stations in order to prepare, present food according to hotel standard recipes in order to create quality food products.

Take the beginning steps towards becoming a leader on the culinary team within the company.

• Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
• Read and employ math skills for following recipes.  
• Train and supervise Cook 1, Cook 2, and Cook 3’s in the proper preparation of menu items.
• Ensure proper receiving, storage (including temperature setting) and rotation of food products.
• Adhere to control procedures for cost and quality.
• Maintain an impeccably clean uniform, shave daily, and supervise cleaning and organization projects.
• Maintain an impeccably clean kitchen and work station. 
• Maintain sharp knives and train the team to do the same.
• Sweep, Mop, and assist stewarding team with cleaning kitchen as needed.
• Train and supervise Cook 1, Cook 2, and Cook 3’s and teach them how to work in a clean and organized environment. 
• Properly Label and Date all food per the Department of Health regulations.
• Manage prep sheets and submit information to Sous Chefs and Executive Chefs to order food.

• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
  1. Supervise daily cleaning of walk-in coolers, kitchen shelves, tables and reach-in boxes for safety and sanitation reasons.
  2. Report any equipment in need of repair to chef and engineering for service.
  3. Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.
  4. Attend daily/weekly lineups per work schedule.

• High school or equivalent education required.        
• Minimum of two years of culinary school preferred.        
• Four to five years of culinary experience in a restaurant as a Cook 1 or above.

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties this job, the employee is regularly required to stand; walk’ use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear. The employee must be able to lift and move up to 50 pounds. The employee must be able to see differences in widths and length of lines such as those on graphs. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.

• Walking and standing are required the duration of the working day.  Length of time of these tasks may vary from day to day and task to task. 

• Ability to physically handle knives, pots, pans, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.  Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

• The worker is subject to noise.  There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.

• Must be able to lift up to 50 lbs. on a regular and continuing basis.

• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

• Requires manual dexterity to use and operate all necessary equipment. 

• Must be able to work effectively in a stressful environment, communicate politely and professionally with team members with others, effectively deal with guests and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions