Chef de Partie | Marche Burette

Responsibilities

• Controls the quality and consistency of all food served.
• Creates and adjusts work schedule according to workloads and occupancy.
• Orders and receives ingredients and culinary supplies.
• Consistently conducts departmental line-ups.
• Maintains cleanliness of all food prep and production areas.
• Conducts a month end inventory of all products.
• Sets up work areas no less than 15 minutes prior to service.
• Ensures all food supplies necessary for service are in appropriate supply on a timely basis.
• Affixes control of food cost.
• Prepares and properly stores food items for advanced production.
• Reports any maintenance or security problems to the appropriate department promptly.
• Sets a positive example for guest relations - both internal and external guests.

Qualifications

• Minimum of 2+ years of hotel/resort or restaurant experience in fast-paced, culinary environment.
• Ability to work a flexible schedule, to include: AM/PM, weekends, holidays.
• Ability to stand for extended periods of time (at least 8 hours/shift).
• Ability to ensure efficient, effective operation of the food production outlet(s).
• Ability to satisfactorily communicate (verbal and written) in English with vendors, co-workers, and management.
• Ability to read and comprehend detailed instructions, short correspondence, and memos.
• Ability to carry out detailed written and/or oral instructions.
• Ability to write and perform daily prep list and par sheets.
• Meets Omni Hotels & Resorts qualification and performance standards.
• Ability to update and maintain inventory.
• Self-motivated, and ability to work with limited supervision.
• Must have passion for profession.
• Must possess or be able to obtain a Food Handlers' Certification within 30 days.

Benefits

The company offers hands-on training, growth opportunities, and the pride of working for a company known for exceptional service.

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