Chef de Partie

About the Role

Responsible for maintaining, setting up, food production, and quality control of all meat, fish, fowl, and other food items prepared on the front line station. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.

Responsibilities

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Keeps all refrigeration, equipment, storage, and working areas in clean, working condition to comply with health department regulations.
• Maintains all logs, cooling, heating, and temperature records.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions, accidents, injuries, near-misses, property damage, or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• Maintains a neat, clean, and well-groomed appearance (specific standards outlined in team member handbook).
• Performs any related duties as requested by management.
• Assists other Kitchen Personnel when needed.

Qualifications

• Proficiency in English, both written and verbal, is preferred.
• Hold a current Food Handler Card.
• 3 years of cooking experience preferred; broiler cooking experience preferred.
• Basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Good working knowledge of the fundamentals of broiler and sauté cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, e.g., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
• Ability to comprehend and apply written product labeling instructions to enable safe application of products and processes.
• Ability to operate beverage equipment, e.g., coffee maker.

Skills

• Ability to grasp, lift, and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Sufficient manual dexterity to use all kitchen equipment, e.g., knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties within extreme temperature ranges and in confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Benefits

• 401(k)
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Room discounts at Hilton Hotels & Resorts
• Employee food and beverage discounts

Team Member Experience

• Complimentary Meals: All AM and PM shift team members enjoy free, freshly prepared lunches daily.
• Quarterly Team Rallies: Each quarter, the team comes together to celebrate achievements, share updates, and build momentum through engaging rally-style events.
• Employee Recognition: Outstanding performance is recognized through awards, shout-outs, and recognition programs.
• Monthly Family Breakfasts: Once a month, the team gathers for a family-style breakfast to connect and recharge.