Chef de Partie

AccorHotel•Austin, TX

10h•Onsite

About The Position

Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: Responsibilities Understand the importance and demonstrate a commitment to our ‘Our Culinary Culture’. As Chef de Partie you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to Cook positions to ensure a consistently high level of productivity. In conjunction with the Sous Chef on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service. Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation. Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation. Ensure all food is prepared according to the recipes and standards specified by the Chef de Cuisine and/or Sous Chef, this includes quality checks and tasting all food prior to it being served. Ensure all kitchen Colleagues are aware of standards and expectations. Communicate, monitor and delegate EHC and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EHC standard temperature logs are completed accurately. Maintain proper rotation of product in all chillers to minimize wastage/spoilage. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Report tardiness and unsafe work practices immediately to the Chef on duty. Responsible for operating your station including setting your colleagues up for success on your days off. Actively share ideas, opinions and suggestions in daily shift briefings. Liaise daily with Chefs to keep open lines of communication regarding guest feedback. Continually strive to improve food preparation and presentations. Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures. Follow kitchen policies, procedures and service standards. Other duties as assigned.

Requirements

Strong interpersonal and problem-solving abilities.
Highly responsible & reliable.
Ability to work well under pressure in a fast-paced environment.
Ability to work cohesively as part of a team.
Ability to focus attention on guest needs, remaining calm and courteous at all times.

Responsibilities

Understand and demonstrate commitment to 'Our Culinary Culture'.
Act as a leader/supervisor of the team, delegating, prioritizing, and assigning duties to Cook positions.
Supervise colleagues to ensure high production levels and efficient service execution.
Demonstrate a positive and proactive approach to motivate colleagues and ensure a cohesive team and efficient operation.
Have full knowledge of all menu items, syllabus, daily features, and promotions.
Ensure all food is prepared according to recipes and standards, including quality checks and tasting.
Ensure all kitchen colleagues are aware of standards and expectations.
Communicate, monitor, and delegate EHC and Servesafe standards.
Ensure EHC standard temperature logs are completed accurately.
Maintain proper rotation of product to minimize wastage/spoilage.
Ensure cleanliness and maintenance of work areas, utensils, and equipment.
Report tardiness and unsafe work practices immediately.
Operate station and set colleagues up for success on days off.
Share ideas, opinions, and suggestions in daily shift briefings.
Liaise daily with Chefs regarding guest feedback.
Continually strive to improve food preparation and presentations.
Ensure kitchens follow recycling, compost, and landfill procedures.
Follow kitchen policies, procedures, and service standards.
Perform other duties as assigned.