Chef de Partie - Staff Dining

Role Overview

Chef de Partie - Staff Dining at Marriott, supporting kitchen operations in a culinary environment.

Company Overview

St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. The brand has remained committed to an uncompromising level of bespoke and anticipatory service for all guests, delivered by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as signature Butler Service. St. Regis is part of the Marriott International portfolio of brands.

Role Purpose

To assist the Sous Chef in ensuring the quality, consistency and production of assigned kitchen areas. The Chef de Partie exhibits culinary talents by personally performing tasks while leading staff and managing all food-related functions. The role works with the team to improve guest and employee satisfaction while maintaining the operating budget, ensuring sanitation and food standards are achieved, and developing and training team members to improve results.

Key Responsibilities

Culinary Standards and Operations

• Supervise the preparation and production of all hot or cold food items for buffet and à la carte menu to ensure compliance with prescribed recipes and specifications.
• Supervise kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
• Maintain food preparation handling and correct storage standards.
• Recognize superior quality products, presentations and flavor.
• Plan and manage food quantities and plating requirements for the food operation, including restaurant, banquet, and pastry shop.
• Communicate production needs to key personnel.
• Produce production prep lists.
• Assist in developing daily and seasonal menu items.
• Ensure compliance with all applicable laws and regulations including HACCP, OSHA, ASI and Health Department standards.
• Assist in estimating daily restaurant production needs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Check the quality of raw and cooked food products to ensure standards are met.
• Determine how food should be presented and create decorative food displays.

Kitchen Team Leadership

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial and business decision making; demonstrate honesty and integrity; lead by example.
• Lead shift teams while personally preparing food items and executing requests based on required specifications.
• Supervise and manage restaurant kitchen employees, understanding employee positions well enough to perform duties in employees' absence.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors.
• Ensure and maintain the productivity level of employees.
• Ensure employees are cross-trained to support successful daily operations.
• Ensure employees understand expectations and parameters.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Assume duties of the Sous Chef in his or her absence.
• Assist Chef in daily line-up and conduct in his or her absence.

Kitchen Goals and Safety

• Set and support achievement of kitchen goals including performance goals, budget goals, and team goals.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understand the impact of kitchen operation on the overall property financial goals and objectives and manage to achieve or exceed budgeted goals.
• Effectively investigate, report and follow up on employee accidents.
• Know and implement company safety standards.

Customer Service

• Provide services that are above and beyond for customer satisfaction and retention.
• Manage day-to-day operations, ensuring the quality, standards and meeting the expectations of customers on a daily basis.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Set a positive example for guest relations.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
• Empower employees to provide excellent customer service.
• Handle guest problems and complaints.
• Interact with guests to obtain feedback on product quality and service levels.

Human Resources and Training

• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Participate in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manage employee progressive discipline procedures.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Use all available on-the-job training tools for employees.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.

General Responsibilities

• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all pertinent meetings.

Qualifications & Experience

• High school diploma or GED and 4 years of experience in culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major, and 2 years of experience in culinary, food and beverage, or related professional area.

Skills & Competencies

• Culinary expertise in hot and cold food preparation.
• Knowledge of recipes, specifications and food handling standards.
• Food quality assessment and presentation skills.
• Kitchen operations management.
• Team supervision and leadership.
• Interpersonal and communication skills.
• Financial and budget management.
• Problem-solving and decision-making.
• Knowledge of HACCP, OSHA, ASI and Health Department compliance standards.
• Training and coaching abilities.
• Guest service orientation.

Additional Information

Marriott International is an equal opportunity employer, welcoming all and providing access to opportunity. The company actively fosters an environment where the unique backgrounds of associates are valued and celebrated. Marriott is committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.