Chef de Partie

Tiempo Completo

Position: Chef De Cuisine

Department: Culinary

Purpose: To provide technical and administrativeassistanceto the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.

Reportsto: Executive Sous Chef and Executive Chef

EssentialFunctions:

• S Scheduling of staff according to budget and business forecast.

• Develop additions to menu.
• Training of Staff.
• Responsible for product availability for allrestaurant and banquet items.
• Directs proper sanitation of all kitchen facilities and equipment.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Monitorsand has hands on control over daily food production.
• Monitorssafety of staff.
• Maintainsgood working relationship with Front of the House Manager.
• Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
• Knows expectations and ensures that staffunderstands them and that they execute said expectations within the proper guidelines.
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Conducts kitchen department meetings.

Hotel Specific Essential Functions:

• Use computer to access Kronos,Birch StreetandMedallia

• Interact with guests during tastings andspecial events

• Be creative in creating menus whilemaintainingbottom line

Tools and Equipment:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives

• Oven, grill/stove burners, microwave appliances.

Working Environment:

• Interior of hotel, inrestaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.

• Exposure to Food and Beverage hazardous cleaning chemicals.

• Exposure tofood items and beverages.