Chef De Partie- Production Kitchen Supervisor

General Summary of Duties:

Responsible to ensure quality food is prepared and displayed in order to achieve customer and internal guest satisfaction and profitability while maintain a high standard of cleanliness and sanitation in the employee cafeteria and executive lounge, with direction from the Executive Banquet Chef and Banquet Sous Chefs.

Examples of Duties (include but are not limited to the following):

• Assist with the preparation and display of high quality foods as established by the Chef de Cuisine

• Ensure all stations are properly set prior to service and make the necessary corrections if needed

• Ensure all production kitchen employees and Café attendants remain productive, according to their assigned job duites

• Provide training and experience to staff to adhere to the quality standards for Café 84 and the Executive Lounge

• Ensure that prep par and quality standards are being met for the Executive lounge - monitor food waste in the area and assist in adjusting pars as needed

• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program

• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel

• Assist the banquet chef team in creating and implementing new employee cafeteria menus, and identifying opportunities to reduce cost by new product implementation

• Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste

• Oversee the cleanliness of the Café 84 dining room and food and beverage equipment, including food warmers, coolers, drink fountains, and any other equipment present in the area

• Assume Chef de Cuisine and Sous Chef responsibilities during absence

• Perform additional duties and projects as assigned

Position Requirements:

• Minimum of three (3) years of culinary experience in a professional kitchen

• Ability to speak, read, write and understand English

• Professional demeanor appropriate for a luxury environment

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP

• Knowledge of all kitchen equipment operations

• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions

Education:

• High School education or equivalent

• Culinary training or accredited apprenticeship program preferred

Typical Physical / Mental Demands:

• Must be able to stand and walk for prolonged periods of time

• Must be able to bend, stoop, crouch

• Must use hands to reach, grasp, handle, pull and push

• Must have good near and far vision

• Must be able to hear, talk, smell