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 recipes and quality standards, ensuring proper presentation and portion control. The role requires a professional who can maintain kitchen operations and support management in various capacities.

Key Responsibilities

• Prepare special meals or substitute items as required.
• Regulate temperatures of cooking equipment such as ovens, broilers, grills, and roasters.
• Manage food thawing processes from freezer storage to refrigeration.
• Ensure correct portioning, arrangement, and garnishing of food items.
• Maintain accurate food logs and monitor the quality and quantity of prepared food.
• Communicate assistance needs 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 Compliance

• Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
• Serve as a role model for other team members.
• Adhere to all company and 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.

Guest Service and Team Collaboration

• Anticipate and address guests’ service needs.
• Communicate with colleagues using clear and professional language.
• Develop and maintain positive working relationships with others.
• Support the team in achieving common goals.
• Listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards in all tasks.

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 up to 25 pounds without assistance.

Qualifications and Experience

Candidates should possess 3-5 years of relevant experience in a culinary role. The ability to perform duties as requested by Supervisors is essential.