Breakfast Chef de Partie

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JOB OVERVIEW:

Responsible for all aspects of supervising the Kitchen and Kitchen personnel (as determined by the Executive Chef), employee cafeteria, and all culinary prep, 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, maintaining approved food costs and labor costs. Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of Line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. REPORTS TO: Executive Chef/Sous Chef SUPERVISES: Cooks, Head Steward, and Stewards.

WORK ENVIRONMENT:

Kitchen, Stewarding, Service, Dining Room Areas, AQ, Main Kitchen, Outlet Kitchens, Stewarding areas, Banquets. Job involves working: under variable temperature conditions (or extreme heat or cold). under variable noise levels. outdoors/indoors. around fumes and/or odor hazards. around dust and/or mite hazards. around chemicals. perform job functions with attention to detail, speed and accuracy. prioritize and organize. be a clear thinker, remaining calm and resolving problems using good judgment. follow directions thoroughly. understand 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 resort data. ascertain departmental training needs and provide such training. direct performance of staff and follow up with corrections when needed.

KEY RELATIONSHIPS:

Internal: Staff in Kitchen, Stewarding, F&B, Purchasing Department, Storeroom, Engineering, Sales, Accounting, Housekeeping and Executive Committee Members. External: Resort guests/visitors, Residents, Food Vendors, Equipment Repair Company Personnel, Health Department inspectors.

QUALIFICATIONS

Essential: High school diploma or equivalent vocational training certificate, some college. Certification of Culinary training or apprenticeship. 2 years experience in a similar position at a luxury style Hotel/Resort or Restaurant. Work all stations in Kitchen. Food handling certificate. Fluency in English both verbal and non-verbal. Compute basic arithmetic. Provide legible communication. Knowledge of food cost controls. Previously worked with all products and food ingredients. Operate, clean and maintain all equipment required in job functions. Plan and develop menus and recipes. Expand and condense recipes. Ability to: Desirable: Culinary college degree. Drivers license. Fluency in a second language, preferably Spanish. Sanitation certificate. Maintain good coordination. Certification in CPR. Ability to input and access information in the property management system/computers/point of sales system. Previous guest relations training. Artistic talent.

PHYSICAL ABILITIES

Essential:

1. Exert physical effort in transporting 50 pounds.
2. Endure various physical movements throughout the work areas.
3. Reach 2 feet.
4. Remain in stationary position for2 hours throughout work shift.
5. Satisfactorily communicate with guests, management and co-workers to their understanding.

ESSENTIAL JOB FUNCTIONS

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. Anticipate guests’ and residents needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest and resident relations at all times. Be familiar with all Resort services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest and resident complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Review the daily activities; check the following: house count forecasted covers for each outlet Catering activity purchases meetings appointments VIPs/special guests Establish the day's priorities and assign production and prep task to staff to execute. Review daily specials and offer feedback to Sous Chefs. Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days. Meet with Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specified food items for daily inventory. Review the market list. Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Meet with the Executive Steward to review equipment needs, Banquet plate up assistance, cleaning schedule/project status, Health/Safety and sanitation follow up. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on the line during service and assist wherever needed to include Banquet events. Supervise and assist with the preparation, cooking, and presentation of all banquet dishes, ensuring consistency and adherence to resort quality standards. Be aware of any shortages and make arrangements before the item runs out. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period. Observe guest reactions and confer with service staff to ensure guest satisfaction. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Resort requirements. Maintain proper storage procedures as specified by Health Department and Resort requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Resort standards. Conduct scheduled performance appraisals. Interview and hire new personnel according to Resort policies and standards. Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports. Document pertinent information in the log book and follow up on items notated during other shifts. Maintain and constantly improve the quality of food. Provide creative innovative cuisine. Provide guests with creative and eye appealing presentations. Assist Executive Chef to ensure the Resorts high standards are maintained and improved continually. Is polite, friendly, and helpful to all guests, residents, Management and fellow team members. To participate in our commitment to sustainability you are to engage in eco-conscious initiatives, and lead by example, contributing to our mission of fostering a greener future as we embrace the perspective that at Acqualina, we are not just a team; we are stewards of the environment and champions of sustainability. #J-18808-Ljbffr Acqualina Resort & Residences on the Beach