Chef de Partie

Position Summary

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 quality and quantity of prepared food, communicate assistance needed during busy periods, inform chef of excess food for daily specials, inform food & beverage service staff of menu specials and out‑of‑stock items, ensure quality of 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, motivating, coaching employees; serve as a role model. Follow all company and safety & security policies, report maintenance needs, accidents, injuries, unsafe conditions, complete safety training & certifications. Ensure uniform and personal appearance are clean, maintain confidentiality, protect assets. Anticipate and address guests' needs. Use clear, professional language. Develop and maintain positive working relationships, support team to reach goals, listen and respond appropriately.

Ensure adherence to quality expectations. Stand, sit, walk extended periods, reach overhead and below knees (bending, twisting, pulling, stooping), move, lift, carry, push, pull objects