Chef de Partie

SUMMARY Assumes responsibility for maintaining high standards of quality while preparing all types of food as directed by the Restaurant/Sous Chef. Regular attendance is an essential function of the job. PIC cannot accommodate unpredictable or sporadic absenteeism, unless it is covered by federal/state law. ESSENTIAL DUTIES AND RESPONSIBILITIES Other duties may be assigned. Food and Safety Properly store and label all raw, pre‑cooked, and cooked foods; prevent cross contamination of foods. Fill sanitizer and soap buckets at all workstations with clean disposable towels. Properly follow hand washing procedures. Wash and sanitize all work station tables, shelves, walls, chiller gaskets, glass doors and other specified equipment to maintain cleanliness. Practice FIFO (first in first out) procedure on all food products. Understand and follow proper thawing procedures. Record temperature in all reach‑in and walk‑in chillers. Cook, hold, cool and store cooked foods according to health standards. Read and comprehend the updated Safety Data Sheet and all reading materials pertaining to Safety and Sanitation Procedures. Supervisor Standards Follow proper opening and closing procedures in place daily, everything clean and organized in your work area before you start work and before you go home. Ensure your area is secured and ready for the next shift. Read, understand and execute all recipes, menus, and specifications for consistency. Employee shall provide his or her own tools, i.e. knives, and pocket thermometer. Ensure all food products are ready to serve 30 minutes before outlet opens. Facilitate daily stand up meetings. Conduct employee disciplinary action as needed. Standards by Position Complete tasks and food production as directed by the Restaurant/Sous Chef; assume responsibilities of the Restaurant/Sous Chef in their absence. Monitor direct preparation, cooking and presentation of meals according to daily meal periods. Direct cooks in their assigned sections. Be knowledgeable of production levels as dictated by daily forecasts. Assist with banquet and Pacific Pavilion functions. Must be knowledgeable of daily menus and be successful at completion of usage of cooking pans, stoves, grills to pan fry, grill, sear, blanch, boil and broil. Responsible with all the section (i.e. front hotline, back hotline, side‑cooking station and pantry area) requirements, cleanliness and waste control. Able to correctly follow recipes and understand proper cooking techniques, i.e. broil, sauté, poach, braise, etc. Ensure food for outlets, daily specials, and food displays are completed timely. Ensure taste, consistency, and presentation of all food items. Competent in sauce and soup production, vegetable and starch cookery. Be able to create elegant vegetable and fruit centerpieces. Skills and Qualifications Must hold and keep current a food handlers certificate. Need to have the ability and flexibility to be scheduled for opening and closing shifts. Minimum 3 years cooking experience in a hotel or resort. Minimum 2 years culinary supervisory experience in a hotel or resort restaurant. Ability to read, analyze, and interpret basic recipes and other menu preparation items. Ability to measure basic dry and liquid volumes. Physical Requirements Regularly required to walk; use hands to finger, handle or feel objects, tools or controls and talk or hear. Frequently is required to smell. Occasionally required to stand, sit, reach with hands, and arms; climb or balance; and stoop, kneel, crouch or crawl. Must occasionally lift and/or move up to 50 pounds. #J-18808-Ljbffr