Chef d' Partie (The St. Regis Aruba Resort)

CORE WORK ACTIVITIES

Supervision & Staff Coordination

• Supervise and coordinate activities of cooks and workers.
• Assist cooks and kitchen staff with various tasks.
• Provide cooks with needed items.
• Inform Food & Beverage service staff of menu specials and out of stock menu items.

Food Presentation & Quality Control

• Determine how food should be presented and create decorative food displays.
• Ensure proper portion, arrangement, and food garnish to be served.
• Monitor the quantity of food that is prepared.
• Prepare special meals or substitute items.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.

Inventory, Safety & Documentation

• Monitor stock of kitchen supplies and food.
• Maintain kitchen logs for food safety program and food products.

Personnel Management & Professional Standards

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Address guests’ service needs.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Perform other reasonable job duties as requested by Supervisors.

Physical Requirements

• Stand, sit, or walk for an extended period of time.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

PREFERRED QUALIFICATION

• Education: Technical, Trade, or Vocational School Degree.
• Related Work Experience: 4 to 6 years of related work experience.
• Supervisory Experience: At least 2 years of supervisory experience.
• License or Certification: None