Chef de Partie, Banquets

General Summary of Duties:

Responsible to assist the Banquet Kitchen Leadership team to ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintain a high standard of cleanliness and sanitation in designated work areas.

Examples of Duties (includes but is not limited to the following):

• Assist with the preparation and display of high quality foods as established by the Executive Chef
• Ensure all stations are properly set prior to service and make the necessary corrections if needed
• Provide training and experience to staff to adhere to the quality standards of the department
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
• Report any questionable product concerns to the Executive Chef or Sous Chef to maximize product utilization and minimize waste
• Assume leadership responsibilities during absence of a Sous Chef
• Perform additional duties and projects as assigned

Position Requirements:

• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Knowledge of all kitchen equipment operations
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions

Education:

• High School education or equivalent
• Culinary or apprenticeship program preferred

Typical Physical / Mental Demands:

• Must be able to stand, walk, sit for prolonged periods of time
• Must be able to bend, stoop, crouch
• Must use hands to reach, grasp, handle, pull and push
• Must have good near and far vision
• Must be able to hear, talk, smell