Job Description Summary
The Chef de Partie supervises the entire food preparation staff. This Supervisor supervises all cooking operations by inspecting food preparations. Plans meals and assists the Executive Chef with various assignments, i.e., pricing, menus, etc. Requisitions food and equipment and performs other related duties, and assists the Food and Beverages Director.
Special Qualifications, Education or Licenses :
High School Diploma or equivalent, cooking school
Supervisory experience required, 3 to 5 years
Food Handlers Certification.
Must have TABC Card
Essential Elements :
Ability to constantly lift and move approximately 150 pounds, including setting and storing in overhead areas.
Ability to carry out all safety and emergency procedures, (for example, fire, crowd control, inclement weather, and bomb threats).
Ability to bend, squat, kneel, climb and reach on a daily basis.
Ability to operate and control power slicer, buffalo chopper, etc.
Ability to move freely within the hotel and kitchen areas.
Ability to walk and stand on a continuous basis, and run as warranted.
Ability to perform tasks requiring sustained repetitive motion and/or fine motor skills.
Ability to work in temperature extremes, including handling hot utensils and equipment.
Ability to work with chemicals, (for example: solvents, all-purpose detergents, etc.,) and with prolonged exposure to water.
Ability to perform basic arithmetic, including the use of percentages.
Ability to read and write effectively, including maintaining filing systems.
Not infected by diseases transmitted through the food supply as designated by the Public Health Services.
Ability to sustain direct contact with the public; must establish high degree of customer service, (smile, eye contact, positive personal presentation, etc.), and high volume interaction with guests and staff.
Hires, supervises, trains and motivates all kitchen employees.
To carry out all administrative functions pertaining to forecasting, payroll, scheduling and recruiting.
To organize efficient flows of production and at the same time maintain adequate staffing.
To set up a control system which will assure quality and portion consistency.
To establish daily supervision, delegate authority to subordinate supervisor.
To develop better presentation and eye appeal, inspire kitchen staff by personal interest and professional challenge.
To control food costs, proper forecasting regarding production as well as requisitioning, based on abstracts and house account. (Consistent utilization of food surplus).
To maintain good and reliable staff, motivate, train, and promote personnel with potential.
To participate with the Executive Chef in writing of exciting and attractive menus for better merchandising.
To implement and influence corporate policies and procedures pertaining to purchasing and recipes/
To think positive and have an open mind for employees.
Wash fruits and vegetables.
Slice cold meats in preparation for services.
Assists in preparing salads, cocktails, canapés, and other cold dishes and makes sandwiches.
Prepares desserts, malts, and milkshakes, and brews coffee as required.
Clean work station as required.
Must possess basic cooking knowledge and be able to implement and maintain these skills on a constant daily basis.
Supervises and motivate other culinary employees.
Prepare and assists in the preparation of and service of all hot and cold food items at every work station in a timely manner and according to standards set by the Chef. This includes pre-prepping for the next shift.
Must be able to vary from the high volume production, a la carte, short order preparation and cooking methods.
Adhere to sanitation standards set by Chef and the Health Department on a daily basis.
Control food and labor costs.
Prepare and place daily food orders. Keep food products rotated properly to prevent spoilage.
Responsible for writing weekly cooks schedules.
Ensure cook line is properly sanitized before and after preparation.
Inspect closing side work of cook; ensure prep-work is done and ready for next day.
Conduct/maintain weekly cleaning of all equipment and reach-in/walk-in refrigerators
Must be able to adhere to hotel policies and hold other employees accountable.
Maintain a pleasant and courteous attitude, making our customers your number one priority.
To perform any other tasks as assigned by Management.
Additional Job Description
Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:
Health Benefits (Health & Dental Insurance)
401(k) Retirement Plan
Sonesta Hotels & Other Outlets Discounts
Employee Recognition Programs
Newborn & Adopted Child Leave
Spousal & Domestic Partner Leave
Short Term Disability
Long term Disability
Employee Referral Program
Employee Activities & Events
Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.