Chef de Partie
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Key skills for this role
Role Overview
Assist the Sous Chef with the quality, consistency, and production of assigned kitchen areas.
Personally perform culinary tasks while leading staff and managing food-related functions.
Support guest and employee satisfaction while maintaining operating budgets, sanitation, and food standards.
Key Skills for This Role
Full Job Posting
Job Summary
Assist the Sous Chef with the quality, consistency, and production of assigned kitchen areas.
Personally perform culinary tasks while leading staff and managing food-related functions.
Support guest and employee satisfaction while maintaining operating budgets, sanitation, and food standards.
Education and Experience
- High school diploma or GED plus four years of experience in culinary, food and beverage, or a related professional area.
- Alternatively, a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major plus two years of related experience.
Culinary Standards and Production
- Supervise preparation and production of hot and cold food items for buffet and à la carte menus.
- Maintain food preparation, handling, storage, sanitation, recipe, presentation, and quality standards.
- Plan food quantities and plating requirements, communicate production needs, and produce preparation lists.
- Assist with menu development, estimate daily production needs, and prepare food for regular and special functions.
- Ensure compliance with applicable laws and regulations, including HACCP, OSHA, ASI, and health department requirements.
Kitchen Team Leadership
- Supervise and coordinate cooks and food preparation workers during kitchen operations.
- Lead shifts while personally preparing food and executing requests to required specifications.
- Train, coach, mentor, cross-train, and support the performance of kitchen employees.
- Assume Sous Chef duties when the Sous Chef is absent and assist with daily lineups.
Kitchen Goals and Safety
- Support performance, budget, team, productivity, safety, and operational goals.
- Investigate, report, and follow up on employee accidents and implement company safety standards.
Guest Service
- Manage daily operations to meet quality, service, and customer expectations.
- Handle guest problems and complaints, obtain feedback, and promote continuous improvement.
Human Resources Activities
- Participate in staff training on menu items, ingredients, preparation methods, and distinctive tastes.
- Assist with progressive discipline, performance appraisals, interviewing, and hiring activities.
Additional Responsibilities
Communicate information to supervisors, coworkers, and subordinates in person, by telephone, in writing, or by email.
Analyze information, evaluate results, select solutions, solve problems, and participate in relevant meetings.
About St. Regis Hotels & Resorts
St. Regis Hotels & Resorts provides luxury hospitality experiences through a global portfolio of hotels and resorts.
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