Job Description:
The Chef De Partie will prepare special meals or substitute items, regulate temperature of ovens, broilers, grills, and roasters, pull food from freezer storage to thaw in the refrigerator, ensure proper portion, arrangement, and food garnish, maintain food logs, monitor the quality and quantity of food that is prepared, communicate assistance needed during busy periods, inform Chef of excess food items for use in daily specials, inform Food & Beverage service staff of menu specials and out of stock menu items, ensure the quality of the food items, prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, and prepare cold foods. The role also involves assisting management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees, serving as a role model, following all company and safety and security policies and procedures, reporting maintenance needs, accidents, injuries, and unsafe work conditions to manager, completing safety training and certifications, ensuring uniform and personal appearance are clean and professional, maintaining confidentiality of proprietary information, protecting company assets, anticipating and addressing guests’ service needs, speaking with others using clear and professional language, developing and maintaining positive working relationships with others, supporting team to reach common goals, listening and responding appropriately to the concerns of other employees, ensuring adherence to quality expectations and standards, standing, sitting, or walking for an extended period of time, reaching overhead and below the knees, including bending, twisting, pulling, and stooping, moving, lifting, carrying, pushing, pulling, and placing objects weighing less than or equal to 25 pounds without assistance, and performing other reasonable job duties as requested by Supervisors.
