Food and Beverage - Chef de Partie

Job Summary

As a direct assistant to the sous chef, the chef de partie manages kitchen staff on a daily basis and ensures a consistent, high-quality food product. Areas of responsibility include overseeing food preparation area of incumbent’s specific kitchen. As a supervisor, works with the executive chef, sous chef and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

Responsibilities

• Recognizes superior quality products, presentations and flavor
• Maintains receiving and food storage standards
• Ensures compliances with food handling and sanitation standards
• Maintains associate cafeteria operation and food quality standards
• Follows proper handling and right temperatures of all food products
• Understands and communicates to staff the operating and maintenance procedures of all departmental equipment
• Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs
• Displays leadership in guest hospitality and exemplifies excellent customer services
• Creates a positive atmosphere for guest relations
• Empowers associates to provide excellent customer service
• Ensures associates receive ongoing training to understand guest expectations
• Communicates performance expectations in accordance with job descriptions for each position and monitors progress
• Assists associates based on their individual strengths, development needs, career aspirations and abilities
• Manages training initiatives for current and new associates
• Ensures associates follow required food handling and sanitation procedures
• Understands the impact of kitchen operations on the overall casino financial goals; educates staff on details as appropriate

Requirements

• High school diploma or equivalent required
• Culinary education required; or equivalent training/experience
• Experience successfully handling a diverse group of associates
• Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
• Extensive knowledge of food handling and sanitation standards
• Experience with maintaining kitchen equipment
• Understanding of restaurant operational procedures
• Effective decision making skills
• Strong problem-solving skills
• Strong analytical skills
• Knowledge of overall casino operations as they affect kitchen and related areas
• Good negotiation skills
• Good presentation skills
• Good communication skills (verbal, listening and writing)
• Strong organization skills
• Ability to use standard software applications and hotel systems
• Excellent community relations skills
• Effective conflict and change management skills
• Good training/facilitator skills
• Knowledge of purchasing, inventory controls, supplies and equipment
• Knowledge of governmental and safety regulations
• Comprehensive of the importance in maintaining a positive atmosphere