Carillon Chef de Partie

To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Flik standards and specifications.

1. Prepare food of consistent quality following Carillon recipes as shown or explained by Chef.
2. Ensures accurate and timely production of In Room Dining and A La Carte orders for guests
3. Date all food containers and rotate per Standard Operating Procedures (SOP).
4. Practice safety standards at all times.
5. Practice sanitation standards at all times.  Make sure that all perishables are being kept at the proper temperatures.
6. Control food waste, loss and usage per SOP.  Assist in setting up plans and actions to correct any food cost problems.
7. Check pars for shift use, determine necessary preparation, freezer pull and mise en place set up.  Note any out-of-stock items or possible shortages. 
8. Assist in prep production schedules to stay on track for current and future services.
9. Oversee the performance and duties of the Carillon cooks while maintaining Flik standards and ensuring productivity
10. Each associate is expected to carry out, within their capabilities, all reasonable requests by management.
     
    SUPPORTIVE FUNCTIONS
    In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by management based upon the particular requirements of the company.
     
    All other reasonable requests as required.