Culinary - La Mer - Chef de Partie

As an integral part of a team, the Chef de Partie is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to helping the operations in the preparation of the food in La Mer in accordance with departmental quality standards and specifications.  Maintains the organization, cleanliness and sanitation of work areas and equipment. ESSENTIAL FUNCTIONSMaintain complete knowledge of and comply withAll departmental policies/service procedures/standards.Correct maintenance and use of equipment. Use equipment only as intended.Maintain positive Coworker relationsBe familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.Help resolve guest complaints, ensuring guest satisfaction.Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.Maintain and strictly abide by state sanitation/health regulations and hotel requirements.Meet with Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.Complete opening duties:Clean the hand often as soon as you needSet up workstation with required Mis en place, tools, equipment, and supplies.Establish priority to do the mise en placeInspect the cleanliness and working condition of all tools, equipment, and suppliesCheck production schedule and be ready on time for the serviceStart prep work on items needed for serviceInform the Sous Chef or the chef of any shortages before the item runs outAssist the operations as required to ensure optimum service to guests.Maintain proper storage procedures as specified by Health Department and Hotel requirements.Minimize waste and maintain controls to attain forecasted food cost.Inform the Sous Chef or Chef of any excess items that can be utilizedBe sur the worktables are disinfected and sanitize before you will useIn the service time assist your supervisor to cook well and to do a nice presentationTransport empty, dirty pots, and pans to the pot wash station.Direct and assist Stewards in order to make clean-up a more efficient process.Breakdown workstation and complete closing duties:Return all food items to the proper storage areas.Rotate all returned products.Wrap, cover, label, and date all items being put away.Straighten up and organize all storage areas.Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.Return all unused and clean utensils/equipment to the specified locations.Restock items that were depleted during the shift.Verification of the temperature of refrigeration of it’s positionReview status of work and follow-up actions required with the Sous Chef or Chef before leaving.Must do ordering for his position and assist sous chef or chef for the different orderingAbility to order the product in the AdaccoHelp the operation with Mise en place and production and the service time cookingPerform all other duties as may be required or assigned.Write the listing for the mise en place for the next day for your position. And writing the listing for the big mise en place for the day comingAssist the Commis 1, 2 and 3 for theme organizationAll time respect the Safety manner and the health manner SUPERVISORY REQUIREMENTS Reports To:         Supervisor (Sous Chef, Executive Chef) Supervises:        None  EDUCATION/EXPERIENCEHigh school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.Minimum three (3) years of experience at a 4-star Hotel or Restaurant; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position.LICENSES/CERTIFICATIONSServesafe certificationCertification of Culinary training or apprenticeship programKNOWLEDGE, SKILLS, & ABILITIESPossesses strong organizational and multi-tasking skills.Able to maintain positive guest relations at all times as the position will interact with hotel guests.Able to comprehend and follow recipes and show ability to expand/condense recipes as needed.Able to arrive to work on time and be ready to work at the assigned station at the scheduled starting time.Possesses strong verbal and written communication skills.Possesses strong knowledge of French culinary terms.   PHYSICAL DEMANDSThe physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Ability to exert physical effort to transport up to 50 pounds.Ability to endure various physical movements throughout the work areas.Ability to reach 7 feet.Maintain a stationary position for extended hours throughout work shift.WORK ENVIRONMENTLa Mer KitchenIndoor, air-conditioned officeIndoor/Outdoor, non-air conditionedExposure to variable temperature conditions.Exposure to variable noise levels.Exposure to dust, chemicals, fumes, mites, and/or odor hazards.

Salary : $28 - $33