The Chef de Partie is responsible for assisting in preparing of all meals and ensuring the kitchen, and dining areas are clean and sanitary at all times. They must be able to work fast yet diligently with a focus on consistency while open to direction. Operations/Property Management Ensures compliance with all Food & Beverage policies, standards and procedures. Ensure all food is prepared and handled safety according to the local health department regulation.Organize, coordinate and participate in food production in the culinary department.Assign production and preparation levels based on projected business forecast.Ensure that the daily products are pulled from the freezer and ready to use daily using par levels. Maintain a very consistent and standardized line set up and use production charts / function sheets to determine minimum quantities to be produced.Fill out dry store stores requisition and stock the food items accordingly.Ensure the station is well stocked during service and notify the culinary managers about any 86 products.Understands and maintains all standard recipes.Enhances food quality and presentations with proper garnishesEnforces policy to use recipe cards/used records and notify management of any substandard products.Follows proper handling and ensure food is cooked at the right temperature.Enforces HACCP standards when storing food items and practices clean as you go.Maintains high standards of sanitation and cleanliness in all refrigerators, freezers and dry storage.Ensure all food is rotated using FIFO and all food products are dated, labeled at all times.Reports any discrepancies relating to procedures, equipment functionality and associate performance in the kitchen to the management in a timely mannerEnsure to fill out appropriate documentation for refrigerators, freezers, cooking, cooling & holding food temperature logs using approved forms.Ensure to avoid food wastage in the kitchen and understand concepts of food cost control.Ensure a proper hand over and closing down the station as per the standards.Create a daily feature and inspect all food products for quality before it is sold.Ensure that the associates in their respective stations are dressed in proper uniform and take breaks at appropriate times.Understand the 30 Essential Food Safety Checklists and follows them thoroughly.Guest SatisfactionUnderstand brand strategy and actively promote excellent customer service attributesEnsure that the associate understand the guidelines and scores to improve guest satisfaction.Human Resources Provide support and on the job training for new hire to successfully perform their jobs.Communicate and provide performance feedback and issues commendations Establish an open and collaborative relationship with the associates and the managers.Develop and mentor the associates to retain talent within the department.Financial ManagementSupports in managing department controllable expenses including food cost, supplies, uniforms and equipment.Understands the impact of kitchen operations on the overall hotel financial goals; educates staff on details as appropriate.OtherPerforms other duties as assigned to meet business needs.High School Diploma or equivalent required.Minimum six years cooking experience in high volume environment is requiredPrevious Chef de Partie experience is preferred Hotel experience is preferredJourneyman papers or equivalent training/experience would be preferred.Experience successfully supervising a diverse group of associatesExcellent culinary skills; possesses the ability to perform all functions in the culinary operationExtensive knowledge of food handling and sanitation standardsThe Schedule for this position may vary and would require the ability to work shift work, late nights, weekends and holidays.