Adorn Chef de Partie

Four Seasons Hotels and Resorts•Chicago, IL

1d•Onsite

About The Position

Four Seasons is powered by its people, a collective of individuals striving for excellence and treating each other with respect. Team members worldwide create amazing experiences for guests, residents, and partners through a commitment to luxury with genuine heart, fostered by a world-class employee experience and company culture. The company believes in recognizing familiar faces, welcoming new ones, and treating everyone as they wish to be treated, aiming to create lasting impressions through genuine connections. The Four Seasons Hotel Chicago is a vibrant hub of culture, style, and energy, featuring a newly transformed restaurant that embodies iconic luxury reimagined to capture the essence of Chicago through inspired food, drink, art, and music. Ranked as one of Conde Nast Traveler Reader's Choice Top 50 Hotels in the World, the property offers 345 elegant guest rooms and suites, and a luxury spa. It is conveniently located steps away from the Magnificent Mile, glamorous North Michigan Avenue shopping, and minutes from the city’s business and financial center. Adorn Restaurant specializes in globally inspired cuisine showcasing the bounty of the Midwest, while Adorn Bar offers craft cocktails and a conversational wine list in a lively, convivial atmosphere. The Chef De Partie is responsible for supervising and overseeing the preparation of food items for guest orders, ensuring consistent quality. This role demands a special talent and passion for ensuring the culinary team consistently delivers the highest culinary standards, making the food offering central to the guest experience. This position is part of the Adorn Department and reports to the Sous Chefs. PM availability and weekends are required for this role.

Requirements

Culinary and supervisory experience within a luxury hotel
A creative flair and bring your personal touch and energy to all our food and beverage experiences
Ability to provide guidance to others

Responsibilities

Make requisitions of all items needed for the next day, with the assistance of the Sous Chef on duty.
Adhere to proper food handling, sanitation, and safety procedures; maintain temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintain appropriate dating, labeling, and rotation of all food items.
Communicate with Sous Chefs and the Executive Sous Chef regarding menu items, problem situations or shortages.
Ability to ensure an adequate supply of materials for the shift and bring up to par those items needed.
Ensure our guests consistently receive the highest level of service excellence
Follow production, portion and presentation standards
Multi-Task with a high attention to detail while remaining calm and being attentive to one’s surroundings in a loud, fast paced, distracting environment.
Assist in setting up plans and actions to control food waste
Develop and mentor the team