Chef De Partie - Banquets

SUMMARY

The Banquet Chef De Partie is the highest ranked non-exempt position in the kitchen. It is considered as the sous chef assistant and may be required to assume the responsibility of the kitchen in the absence of the Chef or Sous Chef. The position is responsible for preparing and plating all menu items, special requests and opening/closing duties.

ESSENTIAL FUNCTIONS

• Report to work as scheduled.
• Be in uniform when clocking in at scheduled start time.
• Maintain clean and sanitary work area.
• Place sanitizer bucket on work station, to be used between jobs to sanitize.
• Check and report any equipment malfunctioning or failures.
• Prepare daily production list.
• Work quickly and complete assignments.
• Responsible for set-up of assigned work station and supervision of fellow employee stations.
• Aid cooks in station organization and instruct on proper quality standards.
• Ensure all products are of the best quality for service.
• Set up work station ensuring all requirements are organized prior to the opening of the restaurant.
• Line checks daily before service to ensure quality and readiness.
• Take a lunch break before the 5th hour of work, you are responsible to take your entitled break and report arrivals, breaks and departures to Chef on duty.
• Ensure co-workers are taking their breaks.
• Prepare and plate menu items and special requests.
• Set up and serve functions according to Banquet Event orders.
• Anticipate business levels, plan and prep accordingly for the following day.
• Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed
• Maintain professional atmosphere throughout the kitchen
• Daily inspection of all refrigerators to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulations
• Receive and check food items from requisition and/or orders and ensure items are properly stored.
• Assist in inventory counts and controls
• Place daily orders for products, produce/proteins
• Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
• Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
• Supervise and coach cooks below you by giving constructive feed back
• Inform Chef on duty of any problems, concerns, inconsistencies or product shortages
• Remain positive with co-workers and guests
• Expediting abilities
• Practice proper recycling procedures and kitchen energy management
• Control waste and monitor labor, be aware of the costs attached to the area of responsibility
• Menu writing and costing
• Responsible for proper closing procedures to include walk through of stations, kitchen and walk-ins, ensuring all products are properly stored and all areas sanitary
• Check out all cooks before they leave to ensure stations and prep are stored correctly
• Clock out in uniform and leave property immediately after shift
• Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
• Participates in and supports hotel efforts towards community service, sustainability and environmental initiatives.
• Performs other duties as directed, developed or assigned.

QUALIFICATIONS

Required

• High School Diploma or Ged-Equivalency.
• Must be either a graduate from a culinary school with 2 to 4 years cooking experience in fine dining or 6 to 8 years cooking experience in international and regional cooking in a fine dining establishment.
• Ability to communicate in English with vendors, guests and staff to their understanding.
• Must be able to perform mathematical calculations including but not limited to conversion of recipes.
• Must have current and up to date San Diego County food handlers card.
• Must be flexible in scheduling, including 3rd shift if needed.
• Must have own cooking tools to perform assigned duties.
• Dedication to excellence with continued development of our hotel reputation.

Desirable

• 1 year prior Chef de Partie experience.
• Prior working experience in a 5 star/5 diamond hotel.
• Stable work history.

SKILLS

Required

• Advance culinary skills, knife skills, cooking methods, meats, fish, vegetables, soups, sauces, butchering, product identification, preparing stocks, expediting.
• Garde Manger and baking skills
• Supervisory skills, able to make rational decisions in a calm, timely manner and maintain established quality standards.
• Ability to multi-task.
• Knowledge of kitchen terminology.
• Knowledge of products, uses and availability.

Desirable

• Knowledge of current food trends.
• High level of creativity.
• Experience in both ala carte and banquets.

PHYSICAL DEMANDS

• Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
• Constant need to perform the following physical activities: grasping, turning, finger dexterity.
• Occasional need to stand for long periods of time.
• Vision requirements: constant need to view small print. Frequent need to see small
• details and things clearly beyond arms’ reach.
• Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment
• Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.

Salary: $25 per hour