Chef de Partie

                                                                                                                                               Job Description: Chef de Partie

Department: Kitchen

Reporting directly to: Junior Sous Chef/Executive Chef

Job Responsibilities:

• Assist with setting up, breaking down and prepping stations as may be assigned.
• Responsible for all culinary dishes that are prepared and served from their stations, including any mis en place, that comes off stations for all food and beverage outlets and events, as assigned. 
• Takes daily direction from the shift manager in charge, whether the Executive Chef, Sous Chef, Junior Sous Chef, Kitchen Manager or other designated individual on tasks and methods. 
• Follows recipes, procedures, and presentation standards consistently and in a timely manner to ensure the best possible product is produced and executed. 
• Ensures quality by properly rotating perishable and non-perishable products.
• Helps maintain food cost by limiting kitchen waste and through the efficient use of all products.
• Restocks all items as needed throughout shift and always maintains sanitary practices. 
• Has understanding and knowledge to properly use and maintain all equipment in station. 
• Responsible for breaking down station including proper storage of mis en place and sanitation, scrubbing and cleaning of all surfaces and equipment, including fryers and changing fryer oil, as may be assigned. 
• Adhere to the Hotel Standard Operating Procedures (as updated)  
• Other duties as may be assigned.

Job Requirements:

• 3+ years’ experience in a fine dining related position.
• Must have full availability and the ability to work a flexible schedule to include nights, overnights, weekends, and holidays.
• Valid and active ServSafe Food Handler Certificate.
• Good cooking and knife handling skills and ability to use various types of kitchen tools and equipment.
• Adhere to the Forbes Travel Guide Standards, with specific emphasis on but not limited to: Guest Services One and Two, Guest Service Request, Public Areas, Hotel Dining, Bar/Lounge Service, In-Room Dining, Pool/Beach Service (as updated). 
• Adhere to the Employee Handbook (as updated) 
• Adhere to the Code of Conduct (as updated) and Confidentiality, Non-Solicitation & Intellectual Property Agreement (as updated)
• Able to work unsupervised with focus and attention to detail. Assist colleagues as needed. 
• Oral and written proficiency in English 
• Able to lift, carry, push, and/or pull 40-50 pounds.  Ability to kneel, reach overhead, climb, crouch, and bend downwards. 
• Must be able to seize, grasp, turn and hold objects with hands.
• Able to stand on feet for extended periods of time and move in a prompt manner between various locations  

Note: This document, and policies contained herein, is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions at any time.