Chef de Partie - Lodge

Chef de Partie is responsible for assisting with the implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining rooms or banquet functions, resulting in outstanding guest satisfaction and improved consistency which, in return, increases covers and revenues in the food service outlets.

Responsibilities

Assist with the implementation of menus and the consistent preparation of high-quality cuisine for dining rooms or banquet functions; Ensure Cooks produce food items to established standards and prepare foods correctly for service; Ensure accurate food quantities through station checklists and forecasting; Prepare foods according to POS printouts or BEO and maintain the established pace of service; Create breakfast, lunch and dinner specials; Expedite breakfast, lunch, and dinner shifts; Manage large parties in cooperation with front of house management; Maintain sanitation standards and food safety practices; Ensure safety procedures, training completion, and incident reporting; Monitor overtime, food costs and labor costs; Communicate with co-workers, managers, Cooks, Stewards and front of house employees; Hold daily line-ups and demonstrate teamwork within the work group and surrounding departments

Requirements

Minimum 3 years culinary experience, preferably in a supervisory role; Progressive track record with hotel, resort and restaurant organizations; Proven record of culinary accomplishments, including recognitions for the cuisine of the affiliated resort, hotel or restaurant; Functional experience in guest service, dining room, catering and back of the house management; Culinary Degree and/or accompanying professional managerial experience with the hotel and restaurant industries; Thorough knowledge of all cooking aspects of kitchen operations, knowledge of American regional cuisine, and menu development