Chef de Partie - Protea Hotel by Marriott Breakwater Lodge Waterfront

Prepare special meals or substitute items. Regulate temperature of ovens broilers grills and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion arrangement and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes quality standards presentation standards and food preparation checklist. Prepare cold foods.

Assist management in hiring training scheduling evaluating counseling disciplining and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs accidents injuries and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand sit or walk for an extended period of time. Reach overhead and below the knees including bending twisting pulling and stooping. Move lift carry push pull and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

CRITICAL TASKS

Safety and Security

• Report work related accidents or other injuries immediately upon occurrence to manager/supervisor.
• Follow policies and procedures for the safe operation and storage of tools equipment and machines.
• Follow company and department safety and security policies and procedures to ensure a clean safe and secure environment.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Use proper equipment wear appropriate personal protective clothing (PPE) and employ correct lifting procedures as necessary to avoid injury.
• Follow property specific procedures for handling emergency situations (e.g. evacuations medical emergencies natural disasters).
• Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

• Protect company tools equipment machines or other assets in accordance with company policies and procedures.
• Follow company and department policies and procedures.
• Ensure uniform nametags and personal appearance are clean hygienic professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Assist other employees to ensure proper coverage and prompt guest service.
• Address guests service needs in a professional positive and timely manner.

Communication

• Speak to guests and coworkers using clear appropriate and professional language.
• Talk with and listen to other employees to effectively exchange information.
• Provide assistance to coworkers ensuring they understand their tasks.

Working with Others

• Support all coworkers and treat them with dignity and respect.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.
• Develop and maintain positive and productive working relationships with other employees and departments.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Stand sit or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees including bending twisting pulling and stooping.
• Move lift carry push pull and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures such as product rotation First InFirst Out (FIFO); dating labeling cleaning and organizing coolers/freezers/storage areas; and Cold Chain compliance across all foodrelated departments and areas.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Operate ovens stoves grills microwaves and fryers to prepare foods.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Report maintenance issues immediately to appropriate personnel (i.e. management or maintenance).
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers including monitoring freezer systems such as fans drains and doors for proper operation and report issues or problems to facility management.
• Maintain kitchen logs for food safety program compliance (e.g. A1 A2 QA).
• Maintain uptodate knowledge of company Food Safety Programs within assigned area of responsibility as well as all local state and federal regulations.
• Inform Chef of any excess food items that can be used in daily specials or elsewhere.
• Maintain food logs for all food products (e.g. production charts).

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables tools knives and equipment to ensure sanitary conditions and meet the departmental standards including using sanitizers required by health department.
• Setup and break down work station with required mise en place tools equipment and supplies ensuring items are to established specs ensuring adequate fill of containers storing items appropriately and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately including using appropriate tools to open cartons boxes and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example scale measuring cups measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

• Prepare and cook food according to recipes quality standards presentation standards and food preparation checklist establishing priority items.
• Test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils.
• Prepare ingredients for cooking including portioning chopping and storing food before use.
• Weigh measure and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Prepare special meals or substitute items where possible to satisfy guest requests.
• Regulate temperature of ovens broilers grills and roasters.
• Pull food from freezer storage to thaw in the refrigerator according to freezer pull chart.

Setup

• Ensure proper portion arrangement and food garnish to be served to waiters or patrons according to standards.
• Serve food (for example soup desserts sides entrees) in proper portions onto dishes plates mugs and bowls ensuring proper plate appearance.
• Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.

Banquet/Buffet

• Breakdown work station and return and label backup items according to proper food handling procedures.

Maintenance Sanitation and Cleaning Activities

• Ensure food storage areas are clean.

CRITICAL COMPETENCIES

Interpersonal Skills

• Team Work
• Interpersonal Skills
• Diversity Relations

Communications

• Listening

Personal Attributes

• Dependability
• Stress Tolerance
• Positive Demeanor
• Safety Orientation
• Adaptability/Flexibility
• Presentation
• Integrity
• Initiative

Organization

• MultiTasking
• Detail Orientation

Stock and Inventory

• Food Storage and Rotation

Equipment and Tools

• Thermometer and Thermostat
• Temperature Standards
• Kitchen Tools
• Kitchen Equipment
• Cleaning Kitchen Tools/Equipment

Basic Cookery

• Cooking Standards
• Thawing Food
• Recipe
• Fish Storage

Butcher

• Protein Storage Guidelines

Setup

• Station Setup

Bussing

• Food Handling

PREFERRED QUALIFICATIONS

Education

Technical Trade or Vocational School Degree

Related Work Experience

At least 4 years of related work experience

Supervisory Experience

No supervisory experience is required