Chef de Partie

About the role

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• Consistently offers professional, engaging and friendly service
• Must be able to understand and adjust recipes according to business levels
• Have a working knowledge of properly storing, rotating and maintaining products
• Carrries out any other duties as may be assigned
• Constantly checks quality and quantities of product on all stations and is able to give direction to cooks on correcting mistakes. Communicates any potential issues to Sous Chef or Chef
• Responsible for supporting other stations during peak business volume. Must have organizational and operational knowledge of all kitchen stations to be able to provide support
• Strong organizational skills, able to work with cooks maintain walk-ins and shared areas. Responsible for the shared upkeep of delivery logs, temperature logs and other health and safety documentation
• Excellent interpersonal skills, and able to communicate clearly. Must have a strong grasp of the culture of professional communication through company email
• Able to support other culinary departments as needed
• Able to supervise cooks and give clear direction and training
• Expected to support other culinary departments as needed
• Able to motivate the team and inspire others
• All tasks are completed with 100% attention to detail
• Must be flexible and willing to work in all areas of the kitchen
• Takes on leadership responsibilities without being asked
• Able to delegate tasks and follow up with cooks on completion of work
• Highly motivated, able to work alone and give direction to others

Qualifications

• Previous leadership experience is necessary, or participation in a leadership development program
• Must have at least three years' experience in a high volume luxury hotel or equivalent
• Must be able to run all aspects of the kitchen in the absence of a Sous Chef
• Must be able to expedite the pass during service checking each plate for quality and doneness and correcting any issues or mistakes
• Able to lead cooks on correct preparation and presentation of all dishes
• Is able to accomplish all butchering needs for meat, fish and poultry
• The ability to train staff members on correct station set up, cooking techniques and cleaning routines

Physical Aspects of Position

• Exerting up to 50 pounds of force occasionally, and /or up to 25 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Constant standing and walking throughout shifts.

What is in it for you

• Competitive salary and flexible benefit plans
• Generous PTO allowances
• Employee rates at Accor properties in NCA region
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and WATCH