Chef de Partie - Kitchen Gardemanger

As Chef de Partie – Gardemanger, you will be responsible for the preparation and presentation of cold kitchen items including salads, dressings, terrines, pâtés, and other chilled dishes. You will ensure the highest standards of hygiene, quality, and consistency in line with Ritz-Carlton’s legendary service.

Maintain adherence to sanitation/health regulations and requirements. Meet with the Chef to review assignments, anticipate business levels, changes, and other information. Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service. Continue preparation work between meal services. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food. Weigh, measure, and mix ingredients according to recipes or personal judgment. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Anticipate and communicate any assistance needed during busy periods. Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out. Direct and assist Stewards to maximize clean-up efficiency. Provide new ideas to and run the department in the absence of the Chef and Sous Chef. Use kitchen tools safely and appropriately. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

• Prepare cold food items according to recipes and presentation standards.
• Ensure mise en place is ready for service and maintained throughout.
• Monitor stock levels and communicate excess or shortages to the Sous Chef.
• Maintain cleanliness and organization of the garde manger station.
• Assist in menu development and contribute creative ideas for cold dishes.
• Ensure compliance with food safety and sanitation standards.
• Train and mentor junior kitchen staff in cold kitchen techniques.
• Collaborate with other kitchen sections to ensure smooth operations.

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. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. Support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested.

PREFERRED QUALIFICATION

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 6 year of related work experience.

Supervisory Experience: 1 year of supervisory experience is required.

License or Certification: None

In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.