Chef de Partie

About the Role

St. Regis is seeking a Chef de Partie to join their culinary team. This full-time position involves preparing and cooking food items according to established standards, ensuring quality and presentation, and supporting kitchen operations. The role requires 2-5 years of relevant experience.

Key Responsibilities

• Prepare special meals or substitute items as required.
• Regulate the temperature of cooking equipment such as ovens, broilers, grills, and roasters.
• Manage food thawing processes by pulling items from freezer storage to thaw in the refrigerator.
• Ensure proper portioning, arrangement, and garnishing of food.
• Maintain accurate food logs and monitor the quality and quantity of prepared food.
• Communicate assistance needed during busy periods and inform the Chef of excess food items for daily specials.
• Inform Food & Beverage service staff about menu specials and out-of-stock items.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists.
• Prepare cold food items.

Operational Support and Team Collaboration

• Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees, serving as a role model.
• Follow all company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the manager.
• Complete all required safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information and protect company assets.
• Anticipate and address guests’ service needs, communicating with others using clear and professional language.
• Develop and maintain positive working relationships with colleagues, support the team to reach common goals, and respond appropriately to employee concerns.
• Ensure adherence to quality expectations and standards.

Physical Requirements

• Ability to stand, sit, or walk for extended periods.
• Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

Qualifications and Experience

• 2-5 years of experience in a similar culinary role.
• Demonstrated ability to prepare and cook a variety of food items to high standards.
• Understanding of food safety and hygiene regulations.

Additional Duties

The Chef de Partie will perform other reasonable job duties as requested by Supervisors.