What are the responsibilities and job description for the Chef De Partie- Miss River position at Four Seasons?
About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
Riverfront luxury in one of America's most celebrated cities. Unlocking the authentic New Orleans, Four Seasons invites you to our landmark tower – a heritage icon with a central downtown location on the banks of the Mississippi River. Dine on innovative Louisiana cuisine, relax by our resort-style pool, and plan your own private event at our 34th-floor observation deck boasting NOLA’s best views.About the Role:
Four Seasons Hotel and Residences New Orleans is seeking qualified candidates to join our dynamic Miss River Restaurant team as a Chef De Partie.
The Chef de Parties supervises and oversees the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
What you will do:
Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
Assist in driving menu development and changes staying consistent with the kitchen concept.
Manage kitchen cleanliness, requisitions, prep priorities and par levels of product.
Actively watch ticket times, flavor and presentation of all dishes leaving the kitchen.
Assume expediting and order in the absence of a chef.
Ensure the team is on track to meet any deadlines with private events, preparations, and time management.
Communicate in a professional manner to other departments about specials, any 86'd items, or any needs pertaining to taking care of the guests. Ensure all cooks are using proper cooking techniques, seasoning methods and using proper tools for the job.
Organizing line-ups to distribute important information to the team.
Ensure the coolers are being maintained throughout the shift and that the temperature logs are being filled out each shift.
What you bring:
High School Education, Cooking School or Culinary Institute education or equivalent experience
Minimum of two years in culinary or related work experience.
Advanced culinary knowledge
Previous supervisory experience is preferred.
Proficient knife skills and ability to multi-task.
What we offer:
Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Discounted Accommodations at other Four Seasons Hotels and Resort
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meals
Schedule and Hours:
This is a full-time position. Candidates must be able to work mornings, nights, weekends, and holidays.
Want to learn more about Four Seasons? Check out the links below:
http://jobs.fourseasons.com
https://www.linkedin.com/company/four-seasons-hotels-and-resorts
https://www.facebook.com/FourSeasonsJobs
https://twitter.com/FourSeasonsJobs
