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Chef de Partie - Banquets

Job Overview
Culinary Professional with a minimum of four to five years' experience within a Fine Dining Restaurant and (or) Luxury Hotel. Passionate about cooking and producing a quality product, responsible for all facets of the Kitchen operation with the ability to adapt to a fast pace environment and ensure internal and external guest satisfaction. Responsible for the training of all entry level culinary staff on both the hot and cold lines of the kitchen in accordance with Rosewood standards and policies. Must be proficient in knife skills and use of kitchen equipment, as well as the preparation of soups, sauces and plate presentation and all menu items.
Job Functions
1. - Maintain complete knowledge of and comply with all departmental policies/service standards and procedures.
2. - Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. - Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. - Maintain positive internal and external guest relations at all times.
5. - Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
6. - Resolve guest complaints, ensuring guest satisfaction.
7. - Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8. - Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
9. - Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
10. - Ensure all assigned staff have reported to work.
11. ? Coordinate rest and meal breaks for assigned staff.
12. - Prepare and assign production and prep work for Line Cooks to complete; review priorities.
13. - Communicate additions or changes to the assignments as they arise throughout the shift.
14. - Ensure that opening shift completes startup of Kitchen line and designated prep work.
15. - Ensure to achieve the daily cleaning program in the kitchen
16. - Ensure to achieve all LQA standards in kitchen
17. - Achieve the training goal monthly, (7) hours per associate per the company training standards.
18. - Ensure all misen plaus is in place for service every day.
19. - Attend the F&B daily meeting daily and ensure staff attendance.
20. ? Prepare food for all events per required time line, anticipate the quality and quantity required using standards set by the company.
21. - To participate in menu change process with ex, chef and Banquet chef.
22. - Will collaborate with the Banquet chef to create new menus and recipes by using all available resources.
23. -Will provide training and support to banquet line staff.
24. - Will provide information and product list for upcoming events in advance to Banquet Chef.
25. - Respect and follow all grooming standards within the company.
26. - Must have all required Serve Safe certifications as required by California State Laws.
27 ? Maintain a professional and pleasant work environment in the kitchen and ensure all associates do the same. Document any job performance issues.
28. - Follow all Rosewood Cordevalle Handbook Policies and State and federal employment laws.
29. - Coach and counsel associates as required for achieve maximum job performance; inform the Sous Chef of any issues or associate concerns.
QUALIFICATIONS:
Experience: Minimum four years' Culinary experience within a luxury hotel or restaurants
Education: High school diploma; culinary certification preferred.
General Skills: 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; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills: Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food

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