Chef De Partie

Chef de Partie

Responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus for the responsible shift. Maintaining approved food costs and labor costs. Effectively interacting with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with an elevated level of professionalism and confidentiality is crucial to this role. Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important.

All employees are kindly asked to understand that the property operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all hourly paid team members may be asked to work extended shifts and additional days based on business demands. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All seasonal staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.

The Chef de Partie reports to the Chef De Cuisine.

• Constantly and consistently exhibit Ocean House Culture and standards of behavior including adherence to the Forbes 5-Star standards.
• Assist & supervise the culinary staff of their designated stations in the preparation and plating of dishes in Bistro.
• Ensure that their station cooks are working at a pace and in a manner that maintains proper pace of service and executes to proper quality standards.
• Ensure all dishes are prepared to portion, flavor and presentation standards established by the Chef de Cuisine.
• Ensure all prep areas remain clean, organized and in a sanitary state in accordance with safe food handling practices and health code requirements.
• Ensure proper par stock is maintained based on menus and forecasted business levels as determined by the Chef de Cuisine.
• Communicate with other culinary staff to ensure a proper pace of service and quality of food is maintained.
• Thorough knowledge of organizational and time management skills and the ability to begin teaching/overseeing at least one other individual on their designated station.
• Provide coaching and direction to culinary staff for developmental purposes.
• Responsible for practicing, managing, and promoting the Company's Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional presentation.
• Follow sustainability guidelines and practices related to the Company's sustainability programs.
• Perform any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.

Experienced in managing a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision.

• Exceedingly well organized, flexible, and enjoying the administrative challenges of supporting a luxury food and beverage operation at a five-star level.
• College degree or equivalent work experience required.
• Fluency in English both verbally and in writing
• Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations.
• Uphold the Company standards, policies, and procedures.
• Prioritize and organize tasks and work area.
• Ability to remain calm and resolve problems using good judgement as interpreted by the management.
• Collaborate cohesively with co-workers as part of a team.
• Maintain confidentiality of guest/staff information and pertinent hotel data
• 1-year previous luxury hotel operations experience preferred.

See below Physical conditions description.

Employee Signature : _________________________ Date: _____________

1. GENERAL PHYSICAL REQUIREMENTS

Please check the ONE description of general physical requirements that best describes the work requirements of the position:

A. Sedentary work: Exerting up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally, and all other sedentary criteria are met.

B. Light work: Exerting up to 20 pounds of force occasionally and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of force greater than that for Sedentary Work and the worker sits most of the time, the job is rated for light work.

C. Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

D. Heavy work: Exerting up to 100 pounds of force occasionally and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.

E. Very heavy work: Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force constantly to move objects.

2. PHYSICAL ACTIVITIES

Please check ALL physical activities that apply to the essential functions of the position:

A. Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.

B. Balancing: Maintaining body equilibrium to prevent falling when walking, standing, or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.

C. Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.

D. Kneeling: Bending legs at knee to come to a rest on knee or knees.

E. Crouching: Bending the body downward and forward by bending leg and spine.

F. Crawling: Moving about on hands and knees or hands and feet.

G. Reaching: Extending hand(s) and arm(s) in any direction.

H. Standing: Particularly for sustained periods of time.

I. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.

J. Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.

K. Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.

L. Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.

M. Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand or arm as in handling.

N. Grasping: Applying pressure to an object with the fingers and palm.

O. Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.

P. Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.

Q. Hearing: Perceiving the nature of sounds at normal speaking levels or without correction. Ability to receive detailed information through oral communication and make fine discriminations in sound.

R. Repetitive Motions: Substantial movements (motions) of the wrists, hands, and/or fingers.

3. VISUAL ACUITY

Please check the ONE description of visual acuity requirements (including color, depth perception, and field of vision), that best describes the requirements of the position:

A. The worker is required to have close visual acuity to perform an activity such