Caruso's - Chef de Partie

Rosewood Hotel Group•Montecito, CA

2d•$29 - $30

About The Position

The Chef de Partie is responsible for preparing, setting up, and providing quality service in hot food production, including hot menu items, hot omakase items for the sushi bar, hot appetizers, entrees, side vegetables, sauces, and stocks. Work must follow recipes, yield guides, departmental standards, and plating specifications. The role also maintains the organization, cleanliness, and sanitation of work areas and equipment. The Chef de Partie works with the Kitchen Supervisor to review assignments, anticipated business levels, and other information related to daily performance. The role involves preparing ingredients and dishes for designated food-and-beverage outlets and room-service amenities; maintaining supplies, equipment, food storage, and food-cost controls; and coordinating with kitchen and stewarding colleagues to support guest service. The position requires working in a kitchen environment with heat, cold, slippery surfaces, and kitchen appliances. The employee must be able to work an 8–12-hour shift in hot, noisy, and sometimes close conditions, and perform physical tasks including transporting items weighing 20 pounds. A current and valid Food Handler’s card is required. A diploma, some college, or an equivalent combination of education and work-related experience is required, along with at least three years of experience as a Line Cook in a fine-dining restaurant.

Requirements

Diploma, some college, or an equivalent combination of education and work-related experience.
Current and valid Food Handler’s card.
At least three years of experience as a Line Cook in a fine-dining restaurant.
Ability to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow through.
Ability to remain calm, use good judgment to resolve problems, follow directions, and understand guest service needs.
Ability to work cohesively with coworkers, work with minimal supervision, and maintain confidentiality.
Ability to work under pressure to meet production schedules and timelines for hot food orders.
Ability to maintain coordination and transport received goods, pots, and pans between storage, prep, and serving areas.
Ability to work an 8–12-hour shift in hot, noisy, and sometimes close conditions.
Ability to work with Japanese products and food ingredients and use all senses to ensure quality standards.
Ability to differentiate dates and operate, clean, and maintain required equipment.
Ability to comprehend and follow recipes, expand and condense recipes, and produce creative and artistic food work.
Ability to speak, read, and write English.
Ability to exert physical effort transporting 20 pounds, perform various physical movements, reach up and down, remain stationary at times, and communicate satisfactorily with guests and coworkers.
Ability to work in a kitchen environment with heat, cold, slippery surfaces, appliances, and cleaning tools.

Nice To Haves

Hotel operational exposure, such as culinary experience.
Experience with a luxury or ultra-luxury property or brand.
Fluency in languages other than English.

Responsibilities

Follow departmental and hotel policies, service procedures, standards, and sanitation and health requirements.
Maintain knowledge of the correct maintenance and safe use of kitchen equipment and tools.
Meet with the Kitchen Supervisor to review assignments, anticipated business levels, changes, and other relevant information.
Set up the workstation with required mise en place, tools, equipment, and supplies; inspect cleanliness and working condition.
Check the production schedule and pars, prioritize daily work, identify supplies to requisition, and transport and stock supplies.
Maintain the cleanliness and organization of the line and workstations throughout the shift.
Begin preparation and production of items needed for the day.
Select, clean, and prepare meat, seafood, and vegetables; ice down seafood three times daily according to procedures.
Prepare room-service amenity orders according to specified requirements and hotel standards.
Check that the workstation P.O.S. printer works and has sufficient paper.
Prepare and produce sauté, grill, and sauce menu items for designated food-and-beverage outlets.
Prepare dishes according to recipes, yield guides, department standards, and plating specifications.
Notify the Kitchen Supervisor of shortages, excess items, and assistance needed during busy periods.
Follow proper food-storage procedures and minimize waste to maintain forecasted food costs.
Disinfect and sanitize cutting boards and worktables.
Transport dirty pots and pans to the potwash station and direct and assist Stewards with cleanup.
Complete closing duties, including storing, rotating, wrapping, covering, labeling, and dating food; organizing storage areas; cleaning prep areas and equipment; returning utensils and equipment; turning off equipment not needed for the next shift; and restocking depleted items.
Review work status and required follow-up actions with the Supervisor before leaving.
Deal with guests and fellow employees in a friendly, helpful, and courteous manner.
Maintain the confidentiality of company, guest, and associate information.
Perform other duties as required.