Banquet Chef De Partie

AccorHotel • San Diego, CA

10h • Onsite

About The Position

The Banquet Chef De Partie is responsible for ensuring the correct preparation and presentation of all food items, meeting budgeted food and labor costs, and maintaining high standards of quality and presentation. This role involves menu planning, price setting for food items, and managing employee work schedules and payroll reports. The position requires supervising food preparation and cooking methods, coordinating food supply orders, and managing kitchen equipment maintenance and cleanliness. Additionally, the Banquet Chef De Partie is responsible for hiring, training, and disciplining kitchen personnel, conducting performance evaluations, and fostering a safe and positive working environment. This role also involves coordinating with other departments for special functions, monitoring the employee cafeteria, and ensuring quality and fair pricing through communication with the purchasing department. The ability to respond to hotel emergencies and perform other assigned tasks is also crucial.

Requirements

• Embrace the Fairmont brand promise and luxury in your role and in all your interactions.
• Foster an inclusive environment where every individual feels valued and respected.
• Reading, writing and oral proficiency in the English language.
• Very advanced courses or experience in the administration side of the kitchen.
• Twelve to fifteen years’ experience in kitchen covering all aspects of cooking.
• Must possess a high level of creativity and high quality standards.
• Very strong leader, communicator and trainer.
• Food handler's certification.

Responsibilities

• Meet budgeted food and labor costs.
• Meet the required Ecosure, Forbes and LQA standards.
• Drive colleague engagement.
• Ensure the correct preparation and presentation of a consistent level for all food items prepared.
• Plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc.
• Establish and maintain appropriate food portions with respect to the hotel's pricing policy.
• Assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.
• Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
• Prepare a daily payroll report.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
• Hire, train, discipline, supervise and organize all kitchen personnel on a regular basis.
• Complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.
• Hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.
• Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
• Maintain a consistently high level of employee morale and motivation.
• Coordinate with the Executive Chef, Food and Beverage Director, the Executive Assistant Manager and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
• Supervise the maintenance and cleanliness of all food preparation equipment.
• Develop and ensure a safe working environment for people to work.
• Set up control systems, which will assure quality and portion consistency.
• Create proper purchasing specifications.
• Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• Monitor and review food presentations and make recommendations for needed changes.
• Communicate with the Executive Chef on a regular basis the activities and result of the kitchen.
• Supervise in coordination with the Executive Steward all assigned duties of the stewarding department.
• Monitor the employee cafeteria to ensure a quality product and a variety of menu items.
• Communicate with the purchasing department to ensure a top quality and fair price.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management and staff.

Benefits

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our Academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities
• Career development opportunities with national and international promotion opportunities
• Complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties
• Special dining and wellness discounts

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed