Chef de Partie – Banquets

Hourly Rate Range: $30.61/hour USD

• The ability to meet budgeted food and labor costs
• The ability to meet the required Ecosure, Forbes and LQA standards
• The ability to drive colleague engagement
• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
• The ability to plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel’s pricing policy.
• The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.
• The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
• The ability to prepare a daily payroll report.
• The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
• The ability to hire, train, discipline, supervise and organize all kitchen personnel on a regular basis.
• The ability to complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.
• The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.
• The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
• The ability to maintain a consistently high level of employee morale and motivation.
• The ability to coordinate with the Executive Chef, Food and Beverage Director, the Executive Assistant Manager and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
• The ability to supervise the maintenance and cleanliness of all food preparation equipment.
• The ability to develop and ensure a safe working environment for people to work.
• https://careers.accor.com/global/en/job/chef-de-partie-banquets-in-fairmont-grand-del-mar-san-diego-united-states-jid-42101