Chef de Partie

Marriott•Chandler, AZ

About The Position

The Chef de Partie is responsible for preparing ingredients for cooking, including portioning, chopping, and storing food. This role involves washing and peeling fresh fruits and vegetables, weighing, measuring, and mixing ingredients, and cooking food according to recipes, quality standards, presentation standards, and food preparation checklists. The Chef de Partie also prepares cold foods, operates kitchen equipment such as ovens, stoves, grills, microwaves, and fryers, and tests foods to ensure they are cooked sufficiently. Monitoring food quality during preparation, setting up and breaking down the work station, and serving food in proper portions are key duties. Additionally, the role requires maintaining a clean and disinfected kitchen area, tables, tools, knives, and equipment, and checking the temperature of appliances and food. The position also involves adhering to all company and safety/security policies and procedures, reporting maintenance needs, accidents, injuries, and unsafe work conditions, and completing safety training. Maintaining a professional appearance, protecting company assets, and communicating clearly and professionally are expected. Developing positive working relationships, supporting team goals, and responding appropriately to employee concerns are also important. The role requires standing, sitting, or walking for extended periods, reaching overhead and below the knees, and performing other reasonable job duties as requested by supervisors. This includes moving, lifting, carrying, pushing, pulling, and placing objects weighing less than or equal to 25 pounds without assistance.

Requirements

High school diploma or G.E.D. equivalent.
At least 1 year of related work experience.
No supervisory experience.

Nice To Haves

None

Responsibilities

Prepare ingredients for cooking, including portioning, chopping, and storing food.
Wash and peel fresh fruits and vegetables.
Weigh, measure, and mix ingredients.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare cold foods.
Operate ovens, stoves, grills, microwaves, and fryers.
Test foods to determine if they have been cooked sufficiently.
Monitor food quality while preparing food.
Set-up and break down work station.
Serve food in proper portions onto proper receptacles.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
Check and ensure the correctness of the temperature of appliances and food.
Follow all company and safety and security policies and procedures.
Report maintenance needs, accidents, injuries, and unsafe work conditions to manager.
Complete safety training and certifications.
Ensure uniform and personal appearance are clean and professional.
Maintain confidentiality of proprietary information.
Protect company assets.
Speak with others using clear and professional language.
Develop and maintain positive working relationships with others.
Support team to reach common goals.
Listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality expectations and standards.
Stand, sit, or walk for an extended period of time or for an entire work shift.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
Perform other reasonable job duties as requested by Supervisors.