What are the responsibilities and job description for the Chef de Partie position at Marcus Hotels & Resorts?
Description
Do you enjoy putting a smile on people’s faces and creating memories that will last a lifetime? At the Hilton Minneapolis/Bloomington located in the heart of 494 & France Avenue, you will have the opportunity for a rewarding career working with hospitality professionals who together make the hotel one of the top ranked Hiltons in North America. Our priority is providing our guests and team members with exceptional experiences every day.
Purpose of Position: Train, supervise, and work with all culinary staff in order to prepare, cook, create, and present food according to hotel standard recipes for quality food products. Assist in the control of food, labor, and departmental expenses. To oversee all food operations in the absence of Executive Chef including, and not only Banquets, Pastry, Bloomington ChopHouse, Purchasing, Stewarding, Room Service and all other outlets.
Responsibilities
We will verify through E-Verify the identity and employment eligibility of all persons hired. We are an Equal Opportunity Employer.
Do you enjoy putting a smile on people’s faces and creating memories that will last a lifetime? At the Hilton Minneapolis/Bloomington located in the heart of 494 & France Avenue, you will have the opportunity for a rewarding career working with hospitality professionals who together make the hotel one of the top ranked Hiltons in North America. Our priority is providing our guests and team members with exceptional experiences every day.
Purpose of Position: Train, supervise, and work with all culinary staff in order to prepare, cook, create, and present food according to hotel standard recipes for quality food products. Assist in the control of food, labor, and departmental expenses. To oversee all food operations in the absence of Executive Chef including, and not only Banquets, Pastry, Bloomington ChopHouse, Purchasing, Stewarding, Room Service and all other outlets.
Responsibilities
- Assigns, in detail, specific duties to all associates under supervision for efficient operation of kitchen.
- Trains and supervises kitchen staff in the proper preparation of menu items.
- Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line.
- Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products ensuring compliance with Health Department regulations.
- Adhere to control procedures for cost and quality.
- Supervises daily safety and sanitation practices.
- Maintains vacation schedule for proper staffing.
- Assists engineering in repair controls of equipment and preventative maintenance programs.
- Prepare all food items according to recipe specifications.
- Makes recommendations to his/her supervisor regarding improved methods and procedures so as to have a positive impact on guest/associate satisfaction.
- Establish and maintain effective associate relations.
- Ensure appropriate standards of conduct, dress, hygiene and appearance are maintained.
- Full knowledge and participation in the hotel’s Fire, Safety, Security, and Environmental plan and/or committees.
- Attends all departmental meetings and other meetings as assigned.
- Performs other duties as assigned.
- High School Diploma or equivalent education required. Apprenticeship, post secondary school, or equivalent work experience beneficial.
- Managerial and production experience required in similar hotel or resort. 3-5 years in management of high volume production of hot and cold food, associate dining, upscale restaurants, and multiple outlet operations.
- Additional language skills and basic computer knowledge helpful.
- Thorough knowledge of food products, standard recipes, and proper preparation.
- Ability to read, write, and speak English to comprehend and communicate job functions.
- Finger/hand dexterity in order to operate food machinery.
- Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous schedule.
- Knowledge of food and labor cost controls, and the calculation of these controls.
- CPR certification and/or First Aid training preferred. Must be able to obtain certification in Serve Safe.
- Thorough knowledge of food products, standard recipes, and proper preparation.
- Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
- Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.
- Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.
We will verify through E-Verify the identity and employment eligibility of all persons hired. We are an Equal Opportunity Employer.
Chef de Partie
Café Boulud -
New York, NY
Mirabella | Chef de Partie
Fontainebleau Florida Hotel, LLC -
Miami, FL
Chef de Partie
Saison -
San Francisco, CA
