Chef de Partie Pre-Opening - The Lake Como EDITION - Season 2025

The Como Lake EDITION

Nestled along the western shore overlooking the Bellagio mountains The Lake Como EDITION combines striking design and Italian warmth with a sophisticated luxury lifestyle experience. Lakeview rooms and suites indoor and outdoor restaurants and bars a unique floating pool and a spa sanctuary deliver an unforgettable escape.

JOB SUMMARY

Assists the Sous Chef in ensuring the quality consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

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 and all work areas meet FSMS and corporate HACCP guideline.
• 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 crosstrained 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 followsup 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 daytoday 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 coworkers and subordinates by telephone in written form email or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

MANAGEMENT COMPETENCIES

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.

OR

• 2year degree from an accredited institute of Culinary Arts Hotel and Restaurant Management or related certificate; 2 years experience in the culinary food and beverage or related professional area.