Chef de Partie

• 2-year degree from an accredited university
in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years
experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Supervises the preparation and production of all hot or cold food items
for buffet and a la carte menu to ensure that they are in compliance with
the prescribed recipes and specifications.

• Supervises kitchen shift
operations and ensures compliance with all Food & Beverage policies,
standards and procedures.

• Maintains food preparation handling
and correct storage standards.

• Recognizes superior quality products,
presentations and flavor.

• Plans and manages food quantities and plating
requirements for the food operation (e.g., restaurant, banquet, pastry
shop).

• Communications production needs to key personnel.

•
Produces production prep list.

• Assists in developing daily
and seasonal menu items.

• Ensures compliance with all applicable laws
and regulations (e.g., HACCP, OSHA, ASI and Health Department).

• Assists
in estimating daily restaurant production needs.

• Prepares and cooks
foods of all types, either on a regular basis or for special guests
or functions.

• Checks the quality of raw and cooked food products
to ensure that standards are met.

• Determines how food should
be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates
activities of cooks and workers engaged in food preparation.

• Utilizes
interpersonal and communication skills to lead, influence, and encourage others;
advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example.

• Leads shift teams while personally
preparing food items and executing requests based on required
specifications.

• Supervises and manages restaurant kitchen employees.

Understanding employee positions well enough to perform duties in employees’
absence.

• Encourages and builds mutual trust, respect, and cooperation
among team members.

• Serving as a role model to demonstrate appropriate
behaviors.

• Ensuring and maintaining the productivity level
of employees.

• Ensures employees are cross-trained to support successful
daily operations.

• Ensures employees understand expectations
and parameters.

• Establishes and maintains open, collaborative
relationships with employees and ensures employees do the same within the team.

• Assumes duties of the Sous Chef in his/her absence.

• Assists
Chef in daily line up and conducts in his/her absence.

Establishing and Maintaining Kitchen Goals

• Sets
and supports achievement of kitchen goals including performance goals, budget
goals, team goals, etc.

• Developing specific guidance and plans
to prioritize, organize, and accomplish daily kitchen operations work.

•
Understands the impact of kitchen operation on the overall property financial
goals and objectives and manages to achieve or exceed budgeted goals.

•
Effectively investigates, reports and follows-up on employee accidents.

•
Knows and implements company safety standards.

Ensuring
Exceptional Customer Service

• Provides services that are above
and beyond for customer satisfaction and retention.

• Manages day-to-day
operations, ensuring the quality, standards and meeting the expectations of
the customers on a daily basis.

• Improves service by communicating
and assisting individuals to understand guest needs, providing guidance,
feedback, and individual coaching when needed.

• Sets a positive example
for guest relations.

• Emphasizes guest satisfaction during all
departmental meetings and focuses on continuous improvement.

• Empowers
employees to provide excellent customer service.

• Handles guest problems
and complaints.

• Interacts with guests to obtain feedback on product
quality and service levels.

Managing and Conducting
Human Resource Activities

• Identifies the developmental needs
of others and coaching, mentoring, or otherwise helping others to improve their
knowledge or skills.

• Participates in training restaurant staff on menu
items including ingredients, preparation methods and unique tastes.

•
Manages employee progressive discipline procedures.

• Participates in
the employee performance appraisal process, providing feedback as needed.

• Uses all available on the job training tools for employees.

•
Assists as needed in the interviewing and hiring of employee team members
with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers,
and subordinates by telephone, in written form, e-mail, or in person.

•
Analyzes information and evaluating results to choose the best solution
and solve problems.

• Attends and participates in all pertinent
meetings.