Chef de Partie, Cook I, and Cook II

Overview: The Chef de Partie and Cooks are responsible for prep, set up, and providing quality service in all areas of hot food production, including, but not limited to, hot menu items, hotline specials, displays/ presentations of hot appetizers, entrees, side vegetable & potato dishes, sauce, stock, and hot sandwiches in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

Essential Duties and Responsibilities:

Monitor and maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.

Ensure that standards are maintained at a superior level daily.

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely.

Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.

General Skills: Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

Knowledge: Ability to perform job functions with attention to detail, speed, and accuracy; ability to prioritize, organize, and follow through; ability to be a clear thinker, remain calm, and resolve problems using good judgment; ability to work well under the pressure of meeting production schedules and timelines for guests' hot food orders.

Ability to maintain good coordination; transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy, and sometimes close conditions.

Ability to work with all products and food ingredients involved and use all senses to meet quality standards.

Ability to differentiate dates; ability to operate, clean, and maintain all equipment required in job functions.

Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

Language: Required to speak, read, and write English, with fluency in other languages preferred.

Physical Requirements: Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

Kitchen Environment: Constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, and housekeeping and cleaning tools.

Qualifications:

Diploma/Some College or an equivalent combination of education and work-related experience.

Must have a current and valid Food Handler’s Certification.

Experience:

Minimum of two to three years of experience as a Cook for Chef de Partie and a minimum of 1 or 2 years as a Cook for Cook positions.

Hotel operational exposure (i.e., Culinary) is highly preferred.

Experience with a luxury or ultra-luxury property or brand preferred.

The pay scale for this position is between $22.10 and $25.92/hour. This is the pay range for this position that the Hotel reasonably expects to pay.