Chef De Partie - Banquets

Why work for The Sheraton San Diego Resort?

If you are seeking an exciting opportunity in hospitality that delivers an elevated guest experience, Sheraton San Diego Resort is the perfect fit for you. Our culture is rooted in genuine care for both our guests and associates. Our mission is to create a resort where guests love to stay and associates love to work.

Located on the downtown waterfront, Sheraton San Diego Resort offers breathtaking views of the San Diego Bay and the downtown skyline. We provide competitive pay and a comprehensive benefits package, including medical, dental, vision, and life insurance, paid time off, a retirement plan, employee discounts, an employee assistance program, and complimentary meals.

Summary

Responsible for and expected to be able to run the line, supervise the preparation of sauces, supervise cooks, and be able to take charge of the kitchen in the absence of Sous Chef. Maintain the highest standards of food quality and presentation in the workstation as directed by the Sous Chef and/or Executive Chef on duty.

The hourly rate for this position is $26.30.

Education/Experience

• Minimum of 3 years of experience in a culinary supervisory role, preferably within a hotel environment.
• Culinary degree preferred, or an equivalent combination of education and relevant experience.

Work Hours

• Will be required to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Job Requirements

• Understand the mission, vision, and goals of the hotel.
• Must be able to prioritize and work efficiently with limited supervision.
• Must be detail-oriented and able to multitask efficiently.
• Must be able to speak, understand, and communicate in the primary language(s) used in the workplace.
• Must possess excellent communication, follow-up, and organizational skills.
• Must have the ability to push, pull, bend, squat, and regularly lift up to 40 lbs.
• Use PPE as needed for assigned duties and when operating required tools and equipment.
• Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up effectively.
• Must be a clear thinker, remain calm, and resolve problems using good judgment.
• Must follow directions thoroughly, understand guest service needs, and work cohesively with co-workers as part of a team.
• Ability to work well under pressure while meeting production schedules and timelines for guests’ pastry orders.
• Ability to transport cases of received goods to workstations, as well as pots and pans from storage and prep areas to serving lines.
• Ability to work in hot, noisy, and occasionally confined conditions.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to comprehend and follow recipes.

Job Responsibilities

• Must possess well-rounded knowledge of all kitchen areas, including à la carte restaurant operations, banquet production, garde manger, vegetable, butcher, soup, and sauce stations.
• Possess strong leadership and communication skills, both written and verbal, with the ability to supervise and train individuals with varying skill levels.
• Maintain a clean, safe, and efficient workstation in accordance with kitchen policies, procedures, and standards.
• Liaise with Banquet Managers, Conference Service Managers, and Restaurant Managers as needed to support F&B and culinary operations.
• Minimize overproduction and food waste while ensuring proper rotation, labeling, and storage of food products to control food costs.
• Operate all kitchen equipment safely and maintain a safety-first approach at all times.
• Ensure all food products are handled, stored, prepared, and served in accordance with hotel and government food safety guidelines.
• Report any deficiencies in kitchen equipment functionality or food product quality to the Chef de Partie or Sous Chef in a timely manner.
• Fulfill supervisory duties within the hotel’s kitchens and ensure all kitchen personnel perform their job functions appropriately.
• Assist in achieving departmental objectives and operational goals.
• Support peak meal periods by maintaining a hands-on approach to kitchen operations.
• Ensure timely setup schedules and that cooks are properly trained and in full uniform.
• Oversee outlet and banquet food display merchandising, including prop usage and buffet presentation.
• Maintain required pars and inventory levels for all stock.
• Consistently monitor associate performance and provide ongoing feedback and support.
• Maintain efficient staff operations while delivering high standards of quality, service, and guest satisfaction.
• Carry out supervisory responsibilities in accordance with hotel policies and applicable laws.
• Must maintain required Food Safety certification.
• Break down workstations and complete all closing duties.
• Follow 4 Keys service standards, standard operating procedures, and safety standards.
• Adhere to all safety and security procedures.
• Work cohesively with co-workers and all departments as part of a team.
• Follow all hotel policies and procedures while continuously striving to improve operational standards.
• Maintain attendance and reliability standards.
• Perform all additional duties as assigned by management.

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: human.resources@sheratonsandiegohotel.com. 

Sheraton San Diego Resort is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.

Salary : $26