The Laurel Hotel and Spa - Chef de Partie

We pay approximately 55% of our employee's benefits.
Complimentary meal for every shift worked

 Plan, prep, set up and provide quality service in all areas of production to include all food
produced for Breakfast and Lunch Buffet.
 Oversee the flow of production of all production for breakfast, lunch, and dinner service.
 Responsible for ensuring the success of the team by helping the Banquet Chef with all plate ups, or
whatever needed, when asked.
 Ensure the set up for lunch buffet, brunch, and promotional events is correct, and chaffers and or
equipment are lit on time.
 Monitor all mise en place to ensure it is completed to satisfaction of set standards. To ensure each
employee will be able to follow established recipe and plating guide provided to exact specification.
 Creation of daily specials, lunch buffet menus, and brunch menus are to be completed with ordering
information timely.
 Maintain and contribute to a positive work environment. Assist in the controlling food and labor cost.

Abilities
 Oral Comprehension - The ability to listen to and understand information and ideas presented through
spoken words and sentences.
 Oral Expression - The ability to communicate information and ideas in speaking so others will
understand.
 Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not
involve solving the problem, only recognizing there is a problem.
 Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that
make sense.
 Information Ordering - The ability to arrange things or actions in a certain order or pattern according to
a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
 Ability to perform job functions with attention to detail, speed and accuracy.
 Ability to prioritize, organize, delegate work and follow through with assigned tasks with minimum
follow up.
 Ability to be a clear thinker, remain calm and resolve problems using good judgment.
 Ability to work well under pressure of meeting production schedules and timelines of restaurant hours of
operation.
 Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
 Ability to direct, manage and motivate a team.
 Ability to contribute to the growth and success of the team.
 Ability to direct performance of kitchen staff and follow up with corrections where needed.
 Ability to motivate kitchen staff and maintain a cohesive team.
 Ability to energize and work with front of house staff in order to reach service excellence.
 Ability to use all senses to ensure quality standards are met.
 Ability to communicate in English with guest, co-workers and management to their understanding.
 Ability to compute basic mathematical calculations.
 Ability to work all stations in all kitchens with minimum defects.
 Ability to perform job functions with attention to detail, speed and accuracy.
 Ability to prioritize, organize, delegate work and follow through with assigned tasks with minimum
follow up.
 Ability to be a clear thinker, remain calm and resolve problems using good judgment.
 Ability to work well under pressure of meeting production schedules and timelines of restaurant hours of
operation.
 Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
 Ability to direct, manage and motivate a team.
 Ability to maintain a clean, neat and organized work environment
 Ability to follow recipes, to increase or decrease recipe as needed.
 Ability to learn full working knowledge of all menus and stations.