Chef de Partie - Full Service Restaurant 1

Job Summary

Assist in the coordination of all food operations. Assist in purchasing receiving storage issuance preparation and presentation of food items. Lead the kitchen team in the absence of the sous chef or the chef de cuisine.

Responsibilities

Qualifications

• Culinary leadership experience in either a high end hotel resort or quality restaurant
• Ability to follow standardized recipes Servsafe certification preferred
• Excellent communication skills both written and verbal
• Valid Driver's License
• Able to learn relevant software programs
• Consistently aspires to full our core Company Values
• Exhibits the Aimbridge standards with co-workers and staff
• Must posess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
• Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment
• Ability to easily adapt to organizational and environmental changes
• Must be flexible to working days early mornings evenings weekends and holidays
• Report to work at the scheduled time neatly groomed and in a clean uniform and following company dress code policy
• Ability to kneel crouch squat climb stand sit balance reach bend push pull and walk for prolonged periods
• Must have the ability to work for extended time periods in an outdoor environment including sun heat cold wind rain and higher than normal noise levels
• Ability to use sharp knives safely and proficiently
• Ability to operate has fired and electric ranges and ovens steam kettles broilers tilting pan deep fryer slow roaster grill grinder and chopper slicer scales mixers and potato peeler safely and proficiently
• Ability to perform repetitive tasks with accuracy
• Ability to lift carry pull and push up to 50 lbs intermittently throughout a shift
• Ability to read write and communicate effectively in English both written and verbal
• May be exposed to mechanical electrical chemical and fume hazards

Job Responsibilities

• Accountable for guest satisfaction by ensuring Aimbridge's food standards are met Address guest concerns in a timely and efficient manner
• Uphold appropriate departmental standards of quality/timing
• Properly manage line staff by working alongside constantly to assure timeliness efficiency and product quality
• Demonstrate leadership by example and motivating others when necessary Assist Sous Chef in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests achieving financial goals within budget guidelines
• Help effectively manage labor through scheduling monitoring and adjusting based on departmental needs
• Assist in evaluation performance setting goals building team morale motivating and taking corrective actions when necessary to hold employees accountable
• Communicate and enforce company policies rules and regulations provide guidance and direction for staff which supports Aimbridge procedures and consistent with federal and state law
• Support Human Resources training efforts to drive individual and collective staff development to guide coach counsel develop train and inspire direct reports in a leadership role which promotes teamwork and enhances the overall service experience and maximum profitability
• Diagnosing service quality issues and reporting to leaders to ensure the necessary steps to improvement are taken
• Maintain knowledge of our internal purchasing system Participate in menu development documentation and implementation using knowledge of classical regional and seasonal cuisine and ingredients food costing and training
• Willing to assist in other departments when necessary or dictated be business levels attend meetings as required and adhering to Aimbridge standard operating procedures
• Provide feedback to leaders based on sales and guest preferences
• Conducting routine safety/sanitation inspections of the operation to maintain Aimbridge's F&B standards while meeting or exceeding local state and federal health and safety regulations
• Ensure proper holding and rotating techniques for storage Learn the names and personally recognize our regular guests 
• Maintain a thorough knowledge of current guest services activities dining options shops local attractions and historical information regarding Aimbridge and teh surrounding area to answer any questions guests may have to the best of one's ability
• Maintains cleanliness and organization in all work areas
• Uphold appropriate departmental standards of quality/timing
• Uphold and ensure compliance with all company and departmental policies and procedures
• Report all equipment problems and maintenance issues known safety hazards or unsafe practices and procedures to supervisor immediately
• Attend all scheduled employee meetings and bring suggestions for improvement
• Willing and timely execution of other duties as delegated by leadership