Chef de Partie

HILTON DALLAS SOUTHLAKE TOWN SQUARE•Southlake, TX

1d•$0 - $19•Onsite

About The Position

Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. Hilton Dallas/Southlake Town Square is proud to be recognized as one of Hilton’s premier properties in North America, consistently ranking in the top 10% for guest service and overall cleanliness. As a prestigious Connie Award-winning hotel, we feature 248 beautifully appointed guest rooms and more than 28,000 square feet of flexible meeting space overlooking the vibrant Southlake Town Square. At Hilton Southlake, we believe exceptional hospitality starts with an exceptional team. That’s why we foster a workplace culture built on recognition, connection, and shared success. Team members enjoy valuable perks including employee discounts at Hilton Hotels & Resorts, complimentary daily meals for AM and PM shifts, quarterly team celebrations, and a supportive environment where every contribution matters.

Requirements

Proficiency in English, both written and verbal, is preferred.
Hold a current Food Handler Card.
3 years cooking experience preferred.
Broiler cooking preferred.
Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
Good working knowledge of the fundamentals of broiler cooking.
Good working knowledge of the fundamentals of sauté cooking.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
Ability to operate beverage equipment, e.g., coffee maker.

Responsibilities

Prepares daily preparation lists for production.
Reads and employs math skills to follow recipes.
Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Maintain all logs, cooling, heating, and temperature.
Adheres to all company policies and procedures.
Follows safety and security procedures and rules.
Knows department fire prevention and emergency procedures.
Utilizes protective equipment.
Reports unsafe conditions to management.
Reports accidents, injuries, near-misses, property damage or loss to management.
Provides for a safe work environment by following all safety and security procedures and rules.
All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
Perform any related duties as requested by management.
Assists other Kitchen Personnel when need.