Job description

Job Benefits
We offer competitive pay, excellent benefits, and many other perks!

The Chef De Partie works closely with the Executive Chef and prepares food for a variety of venues including Banquets, the Grizzly Bar, Seasons Restaurant, Bin20 Wine Bar, the Hotel Breakfast Buffet, and Room Service. The Chef De Partie is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Chef De Partie is responsible for appropriate use of facility supplies and equipment to minimize loss and waste. The ideal candidate has basic skills in department training and is capable of assuming department responsibilities in the absence of the Executive Chef.

Responsibilities
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Prepares or directs preparation of food served using established production procedures and systems.
• Assists the Executive Chef with scheduling, training, hiring, and daily execution.
• Determines amount and type of food and supplies required using production systems.
• Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
• Sets steam table; serves or ensures proper serving of food for tray line or dining room.
• Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques.
• Stores food properly and safely, marking the date and item.
• Reports necessary equipment repair and maintenance to supervisor.
• Correctly prepares all food served following standard recipes and special diet orders.
• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
• Apportions food for serving.
• Maintains daily production records.
• Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
• Completes food temperature checks before service.

Competencies

• Collaboration Skills.
• Customer/Client Focus.
• Flexibility.
• Stress Management/Composure.

Supervisory Responsibility
The ideal candidate has basic skills in department training and is capable of assuming department responsibilities in the absence of the Executive Chef.
Work Environment
This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Experience
Prior experience in a food cook position preferred.

Prior experience in a supervisory role is preferred.

Prior knowledge of Banquet operations is preferred.

Qualifications
Ability to obtain a Food Handlers card.

Job Benefits
We offer competitive pay, excellent benefits, and many other perks!

Contacts
Additional Information
All your information will be kept confidential according to EEO guidelines.
An Equal Opportunity Employer
Equal access to programs, services, and employment is available to all persons. Those applicants requiring reasonable accommodations to the application and/or interview process should notify a representative of the Human Resources Department.

Job Type: Full-time

Pay: $17.00 – $18.00 per hour

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 8 hour shift

Work Location: In person