Jobs
currently filled
Chef de Partie
Responsibilities
- Recognizes superior quality products, presentations and flavor
- Maintains receiving and food storage standards
- Ensures compliances with food handling and sanitation standards
- Maintains associate cafeteria operation and food quality standards
- Follows proper handling and right temperatures of all food products
- Understands and communicates to staff the operating and maintenance procedures of all departmental equipment
- Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs
- Displays leadership in guest hospitality and exemplifies excellent customer services
- Creates a positive atmosphere for guest relations
- Empowers associates to provide excellent customer service
- Ensures associates receive ongoing training to understand guest expectations
- Communicates performance expectations in accordance with job descriptions for each position and monitors progress
- Assists associates based on their individual strengths, development needs, career aspirations and abilities
- Manages training initiatives for current and new associates
- Ensures associates follow required food handling and sanitation procedures
- Understands the impact of kitchen operations on the overall casino financial goals; educates staff on details as appropriate
Requirements
- High school diploma or equivalent required
- Culinary education required; or equivalent training/experience
- Experience successfully handling a diverse group of associates
- Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
- Extensive knowledge of food handling and sanitation standards
- Experience with maintaining kitchen equipment
- Understanding of restaurant operational procedures
- Effective decision making skills
- Strong problem-solving skills
- Strong analytical skills
- Knowledge of overall casino operations as they affect kitchen and related areas
- Good negotiation skills
- Good presentation skills
- Good communication skills (verbal, listening and writing)
- Strong organization skills
- Ability to use standard software applications and hotel systems
- Excellent community relations skills
- Effective conflict and change management skills
- Good training/facilitator skills
- Knowledge of purchasing, inventory controls, supplies and equipment
- Knowledge of governmental and safety regulations
- Comprehensive of the importance in maintaining a positive atmosphere
As a direct assistant to the sous chef, the chef de partie manages kitchen staff on a daily basis and ensures a consistent, high-quality food product. Areas of responsibility include overseeing food preparation area of incumbent’s specific kitchen. As a supervisor, works with the executive chef, sous chef and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.