Chef de Partie - Lodge

Description Chef de Partie Chef de Partie is responsible for assisting with the implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining rooms or banquet functions, resulting in outstanding guest satisfaction and improved consistency which, in return, increases covers and revenues in the food service outlets. Essential Functions Production Ensure cooks produce food items to established standards. Prepare foods correctly for service according to the standards of the specific dish and the specific meal periods they have been assigned to. Ensure culinary staff prepare accurate quantities of product through use of station checklists and forecasting to take an active role in food cost saving initiatives. Prepare all foods according to the POS system print out or BEO, while producing and executing the special request items to meet guest expectations. Maintain the established pace of service to sustain a steady flow. Create breakfast, lunch and dinner specials with knowledge of the unit’s concept and style. Set the example and ensure follow-through with positive and professional carrying out of the kitchen standards. Ensure cooks follow daily tasks by following checklists and demonstrations of proper technique and guidance. Effectively expedite breakfast, lunch or brunch lines and dinner shifts. Demonstrate a proactive approach to managing large parties in cooperation with front‑of‑house management. Ensure that food is properly ordered for the area of operations. Sanitation Maintain a working knowledge of the Temperature Danger Zone (41–135°F). Thoroughly sanitize station, equipment, and hands after handling potentially hazardous foods. Prevent potential cross‑contamination through hand washing and awareness of surroundings. Read and follow the standards of the Appearance Policy provided by CW. Clean as you go, maintaining a clean and orderly workstation at all times. Keep jackets, pants, aprons, shoes, and hats as clean as possible. Wear protective gloves when handling ready‑to‑eat foods. Obtain certification of an accredited sanitation course, utilize and train the materials. Safety Ensure direct reports complete online Safety orientation. Ensure direct reports complete online Fire Training. Complete Driver Safety Training before operating a company truck. Fill out an incident report for all accidents that happen on your shift. Complete the incident follow‑up form for each accident. Wear slip‑resistant shoes to prevent slips, trips and falls. Practice safety in the workplace at all times, identify hazards so proper actions may reduce injury. Maintain a sharp knife while handling safely to avoid injury. Have a working knowledge of safely prepping, using, and cleaning all kitchen equipment. Lift with your legs and ask for assistance when necessary. Utilize a pushcart whenever transporting products over a distance. Report hazards promptly to supervisor. Ensure others practice safety procedures at all times. Ensure culinary staff clock in and out accurately per CW attendance policy. Be financially aware of food and labor cost and contribute to controlling both. Be aware of overtime, maintain practices to avoid accruing it for yourself and staff. Communication Effectively communicate with co‑workers and managers to maintain an efficient workspace. Hold daily line‑ups to inform the crew of daily duties and tasks. Communicate to cooks, stewards and front‑of‑house employees. Teamwork Demonstrate teamwork within your direct work group and surrounding departments. Identify and act when assistance is needed under any circumstance. Assist in strategies to develop efficiencies with the work group to streamline production and labor. Take initiative to step in and direct others in a collaborative effort. Qualifications Experience: Minimum 3 years culinary experience, preferably in a supervisory role. Progressive track record with hotels, resorts, and restaurants. Proven culinary accomplishments recognized with current recognitions for cuisine of the affiliated resort, hotel or restaurant. Functional experience in guest service, dining room, catering and back‑of‑the‑house management. Education: Culinary Degree and/or professional managerial experience with the hotel and restaurant industries. Knowledge: Thorough knowledge of all cooking aspects of kitchen operations and possession of an understanding of American regional cuisine and menu development. This is a non‑exempt position, eligible to receive overtime in accordance with the Fair Labor Standards Act (FLSA). This position may be subject to overtime during high peak times as directed and approved by the supervisor. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr CW Talent