Chef de Partie - In-Room Dining

Participate in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; set-up station for breakfast, lunch, and/or dinner service.

Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.

Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.

Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.

6 days per week over 48 working hours