Chef De Partie (SunGlow)

Why work for The Sheraton San Diego Hotel?

If you are seeking an exciting opportunity in Hospitality offering an elevated guest experience – Sheraton San Diego Hotel and Marina is a fit for you! We are soon to be one of the largest and most renovated resorts in San Diego! Our culture is driven by our care for our guests and associates alike. Our mission is to be a resort where guests love to stay, and our associates love to work!

The Sheraton San Diego Hotel & Marina is a downtown waterfront resort that offers you breathtaking views of downtown San Diego and the San Diego Bay. We offer competitive pay rates and a complete benefits package including medical, dental, vision, and life insurance, paid time off, retirement plans, employee discounts, an employee assistance program, and complimentary parking and meals.

Summary

Responsible for and expected to be able to run the line, supervise the preparation of sauces, supervise cooks, and be able to take charge of the kitchen in the absence of Sous Chef. Maintain the highest standards of food quality and presentation in the workstation as directed by the Sous Chef and/or Executive Chef on duty.

The hourly rate for this position is $25.20.

Education/Experience

• Minimum 3 years experience in a culinary supervisory role preferably in a hotel.
• Culinary degree preferred or equivalent combination of education and experience.

Work Hours

• Will be required to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Job Requirements

• Understand the mission, vision, and goals of the hotel.
• Must be able to prioritize and work efficiently with limited supervision.
• Must be detail-oriented and able to multi-task efficiently.
• Must be able to speak, understand, and communicate the primary language(s) used in the workplace.
• Must possess excellent communication, follow-up, and organizational
• Must have the ability to push, pull bend, squat, and lift regularly.
• Use of PPE as needed for duty assigned and with the use of required tools and equipment.
• 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.
• Must be able to understand guest’s service needs
• Ability to work well under the pressure of meeting production schedules and timelines for guests' pastry orders.
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
• Ability to work in hot, noisy, and sometimes close conditions
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to comprehend and follow recipes.

Job Responsibilities

Responsible for and expected to be able to run the line, supervise the preparation of sauces, supervise cooks, and be able to take charge of the kitchen in the absence of Sous Chef. Maintain the highest standards of food quality and presentation in the workstation as directed by the Sous Chef and/or Executive Chef on duty.and/or Executive Chef on duty.

• Must have well-rounded knowledge of all areas of the kitchen including a la carte restaurant, and production areas of; banquets, garde manger, vegetable, butcher, soups, and sauce stations.
• Possesses strong leadership qualities and communication skills both written and verbal, able to supervise and train several individuals of varying skill levels.
• Works within the station in a clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen.
• Liaise with Banquet Managers, Conference Service Managers, and Restaurant Managers as needed to support the F&B and culinary operations
• Keeps overproduction and food waste to a minimum, and ensures proper rotation, labeling, and storing of food to reduce food cost expense.
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensures that all food products are handled, stored, prepared, and served safely in accordance with hotel and government Food Safety guidelines.
• Report any deficiencies in kitchen equipment functionality and quality of food products to the chef de partie/ Sous chef in a timely fashion
• Fulfill supervisory duties of the hotel's kitchens.
• Ensure that all kitchen personnel fulfill their job functions appropriately.
• Assist in the achievement of departmental objectives and goals
• Expedite peak meal periods by maintaining a 'hands-on' approach.
• Assures timely set up schedules and well-trained cooks in all areas in proper uniform.
• Oversee all outlets and banquet food display merchandising including prop use and buffet decoration.
• Maintain required pars of all stock.
• Consistently monitor the performance of associates on an ongoing basis and provide feedback.
• Maintain efficiency in the operation of the staff with a high standard of quality of service and courtesy, bringing total satisfaction to our guests and the hotel.
• Carries out supervisory responsibilities in accordance with Hotel policy and applicable laws. 
• Must be Food Safety certified as required.
• Breakdown workstation and complete closing duties.
• Follow 4 Keys service standards, standard operation procedures, and safety standards.
• Follow safety and security procedures.
• Work cohesively with co-workers and all departments as part of a team.
• Follow all appropriate policies and procedures while constantly striving to improve standards of operations.
• Adhere to attendance and reliability standards.
• Follow all additional duties as assigned by management.

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: human.resources@sheratonsandiegohotel.com. 

Sheraton San Diego Hotel and Marina is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.

Salary : $25