- Pay: Ranging from $66,560 - $79,000 per year
- Medical, Dental, Vision Plans
- Paid Time Off - Vacation, Sick
- 401(k) w/ company discretionary match
- Employee Assistance Program - free counseling sessions annually for you and your household members
- Employee Dining Discounts
- Complimentary Employee Meal
- Educational Reimbursement Opportunities
- Free Parking
- 12 Complimentary Room Nights Any Hyatt
- Hyatt Family/Friend Room Discounts
- Referral Bonuses
- Uniform
- Understand the quality requirements and expectations of the restaurant.
- Prioritize daily work schedules with fellow Chefs and Stages.
- Assure all necessary items are in the restaurant at the start of the shift through personal inspection.Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team.Communicate any discrepancies in a timely manner.
- Assure all areas is finished and organized in a timely manner and to the standard of the restaurant.
- Responsible for the efficient, consistent, accurate and organized production of requested by the Sous Chefs, Chef de Cuisine, and Executive Chef. Assist in training and mentoring of your team members to assist them in achieving the team's vision. Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures.
- Collaborate when appropriate in menu changes and development.
- Ensure that all food and products are consistently prepared and served according to the properties, recipes, portioning, preparation, serving and health standards.
- Organize and prioritize daily responsibilities to ensure their timely completion.
- Maintain a clean, sanitary, and safe work environment.Keep all areas clean and organized at all times.
- Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
- Communicate effectively with all team members to assure standards are achieved.
- Take appropriate action to rectify any issues that may arise.
- Ensure equipment is kept clean and in excellent working condition.
- Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.
- Provide mentorship to new and less experienced staff members.
- Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates.
- All other duties as assigned by supervisor.
- Michelin star restaurant experience
- Mexican cuisine experience is a must
- Minimum 3 years of fine dining restaurant and culinary experience.
- Commitment to quality, excellence, and genuine hospitality
- Passion for creating unique guest experiences, food, and beverage
- Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
- Ability to listen, communicate, and make connections
- Commitment to quality technique and continued refinement of skills.
- Commitment to constant growth and professional development.
- The ability to read, write, and speak English fluently.
- Basic math and computer skills.
- Punctual and reliable
- Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
- Be able to work in a standing position for long periods of time.
- Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds.
- Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
- Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards
- Must be able to lift and carry up to 40 pounds
- Ability to stand and/or sit for prolonged periods of time
- Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment
- To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
- To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans
- To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another.
- To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
- To be flexible, responding quickly and positively to changing environments
- To maintain high team, focus via cooperation and support to other team members in the pursuit of department goals
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Description
Summary:CHEF DE PARTIE
Compensation + Benefits
Under the general direction of the Chef de Cuisine, the Chef de Partie focuses on service for the restaurant, inn, and all other guest experiences.The Chef de Partie is responsible for overseeing and ensuring quality standards for all assigned areas.The position will have occasional contact with guests and thus a warm, genuine hospitality and willingness to assist the guest is paramount to achieving our goals for our guest's experiences.
In an ideal world, you have:
