Chef de Partie

Marriott•Phoenix, AZ

14h

About The Position

The Chef de Partie prepares and cooks food according to recipes, quality and presentation standards, and food preparation checklists. The role includes preparing cold foods and special meals or substitute items; regulating cooking equipment temperatures; thawing food safely; ensuring proper portions, arrangement, and garnishes; maintaining food logs; and monitoring the quality and quantity of prepared food. The Chef de Partie communicates during busy periods, informs the Chef about excess food for daily specials, and informs Food & Beverage staff about specials and unavailable menu items. The position also supports management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, and serves as a role model. The employee follows company and safety and security policies, reports maintenance needs and unsafe conditions, completes required safety training and certifications, maintains a clean and professional appearance, protects confidential information and company assets, and provides responsive guest service. The role requires clear and professional communication, positive working relationships, teamwork, and adherence to quality standards. Marriott offers culinary associates access to self-paced online training through Rouxbe Cooking School.

Requirements

At least 3 years of related work experience.
Ability to stand, sit, or walk for an extended period of time.
Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.

Nice To Haves

Technical, trade, or vocational school degree.

Responsibilities

Prepare special meals or substitute items and prepare cold foods.
Regulate temperatures of ovens, broilers, grills, and roasters.
Retrieve food from freezer storage and thaw it in the refrigerator.
Ensure proper food portions, arrangement, and garnishing.
Maintain food logs and monitor the quality and quantity of prepared food.
Communicate assistance needed during busy periods.
Inform the Chef about excess food items for use in daily specials.
Inform Food & Beverage service staff about menu specials and out-of-stock items.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists.
Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; serve as a role model.
Follow company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions; complete safety training and certifications.
Maintain a clean and professional uniform and personal appearance, protect confidential information, and safeguard company assets.
Anticipate and address guests’ service needs and communicate clearly and professionally.
Develop and maintain positive working relationships, support team goals, and listen and respond to other employees’ concerns.
Ensure adherence to quality expectations and standards.
Perform other reasonable job duties as requested by Supervisors.