Chef de Partie Yolan

POSITION PURPOSE

Manage all aspects of the food production, including food preparation, station set-up, executing service, expediting and breaking down a station. Cooks do all their own prep. work including butchery, fish fabrication and produce preservation.

ESSENTIAL FUNCTIONS

AVERAGE % OF TIME

40%              Prepare food items for customers using a quality predetermined method in a timely and consistent manner.

40%                 Set up station with predetermined mise en place required to service all banquet functions.

20%                 Practice sanitation and safety daily to ensure the total customer satisfaction.          

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.  Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.  Upon employment, all employees are required to fully comply with hotel rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

BENEFITS

• Medical/Dental/Vision 
• Paid Time Off
• Free Meals during work 
• Discounted room benefits

We are an equal opportunity employer and value diversity. All employment is decided on the basis of qualifications, merit, and business need.