Chef de Partie (m/f/x)

Culinary Operations and Food Quality

• 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. 
• Prepare cold foods.

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. 
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. 
• Anticipate and address guests’ service needs. 
• Speak with others using clear and professional language. 
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. 
• Ensure adherence to quality expectations and standards. 
• Stand, sit, or walk for an extended period of time. 
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping. 
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.