Chef de Partie

About the Role

The Ritz-Carlton is seeking a Chef de Partie to join its culinary team. This full-time role involves assisting the Sous Chef in ensuring the quality, consistency, and production within assigned kitchen areas. The Chef de Partie will lead staff, manage food-related functions, and work to enhance guest and employee satisfaction while adhering to operational budgets and maintaining sanitation and food standards.

Key Responsibilities

• Supervise the preparation and production of all hot and cold food items for buffets and à la carte menus, ensuring compliance with recipes and specifications.
• Oversee kitchen shift operations and ensure adherence to all Food & Beverage policies, standards, and procedures.
• Maintain proper food preparation, handling, and storage standards.
• Recognize and ensure superior quality in products, presentations, and flavors.
• Plan and manage food quantities and plating requirements for various food operations, including restaurants, banquets, and pastry shops.
• Communicate production needs to key personnel and prepare daily production prep lists.
• Assist in developing daily and seasonal menu items.
• Ensure compliance with all applicable laws and regulations, such as HACCP, OSHA, ASI, and Health Department standards.
• Prepare and cook various types of food, both for regular service and special guests or functions.
• Check the quality of raw and cooked food products to ensure standards are met and create decorative food displays.
• Lead and manage restaurant kitchen employees, including cross-training and performance management.
• Assume duties of the Sous Chef in their absence and assist in daily line-ups.
• Set and support the achievement of kitchen goals, including performance, budget, and team objectives.
• Manage day-to-day operations, ensuring quality and meeting customer expectations.
• Provide guidance, feedback, and coaching to improve service and guest satisfaction.
• Handle guest problems and complaints, and interact with guests to gather feedback.
• Participate in training restaurant staff on menu items and assist in the interviewing and hiring of team members.

Qualifications and Experience

• High school diploma or GED with 4 years of experience in culinary, food and beverage, or a related professional area.
• OR
• A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area.

Work Environment and Culture

The Ritz-Carlton operates over 100 award-winning properties globally, focusing on delivering exceptional guest experiences. The company emphasizes a culture where associates are empowered to be creative, thoughtful, and compassionate, guided by the "Gold Standards" of service. As part of Marriott International, The Ritz-Carlton is committed to being an equal opportunity employer, valuing diverse backgrounds and fostering an inclusive environment.

Leadership and Team Development

This role requires strong interpersonal and communication skills to lead, influence, and encourage team members. The Chef de Partie will serve as a role model, ensuring productivity, cross-training, and clear understanding of expectations. Responsibilities include fostering mutual trust and cooperation, investigating employee accidents, and participating in performance appraisals and disciplinary procedures. The role also involves developing specific guidance and plans to prioritize and organize daily kitchen operations.

Financial Acumen and Compliance

The Chef de Partie must understand the impact of kitchen operations on overall property financial goals and objectives, managing to achieve or exceed budgeted goals. The role also involves ensuring compliance with company safety standards and all applicable laws and regulations.