Senior Chef de Partie

About the Role

Le Meridien is seeking a Senior Chef de Partie to join their culinary team. This full-time role involves preparing and cooking food to high standards, ensuring quality and presentation, and supporting kitchen operations. The ideal candidate will have 2-5 years of relevant experience in a professional kitchen environment.

Key Responsibilities

• Prepare special meals or substitute items as required.
• Regulate temperatures of ovens, broilers, grills, and roasters.
• Manage food thawing processes from freezer to refrigerator.
• Ensure proper portioning, arrangement, and garnishing of food items.
• Maintain accurate food logs and monitor the quality and quantity of prepared food.
• Communicate staffing 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 established recipes, quality standards, presentation guidelines, and food preparation checklists.
• Prepare cold food items.

Operational Support and Team Collaboration

• Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
• Serve as a role model for culinary staff.
• Follow all company and safety and security policies and procedures.
• Report maintenance needs, accidents, injuries, and unsafe work conditions to management.
• 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 clearly and professionally.
• Develop and maintain positive working relationships with colleagues, supporting the team to achieve 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 less than or equal to 25 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

Qualifications and Experience

• Education: A Technical, Trade, or Vocational School Degree is preferred.
• Related Work Experience: At least 3 years of related work experience in a culinary role.
• Supervisory Experience: No supervisory experience is required for this position.