The Chef de Partie is responsible for the successful achievement of operational, financial, and quality goals. Trains, supervises, counsels, and motivates the kitchen team while controlling production, quality, and waste.

Responsible for assisting with the implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining rooms or banquet functions, resulting in outstanding guest satisfaction and improved consistency which, in return, increases covers and revenues in the food service outlets.

Education:

3 years experience, Culinary Degree and or accompanying professional managerial experience with the hotel and restaurant industries.

Knowledge:

Thorough knowledge of all cooking aspects of Kitchen operations and possess knowledge of American regional cuisine, and menu development.

Experience:

Progressive track record with hotel, resort and restaurant organizations. Proven record of culinary accomplishments by recognitions personally achieved with on current recognitions for the cuisine of the affiliated resort, hotel or restaurant. Functional experience in guest service, dining room, catering and back of the house management.

Personal Characteristics:

• Excellent leadership skills
• Dynamic and inspiring personality
• Passion for operations with contagious enthusiasm
• Articulate with excellent communication and presentation skills
• Very approachable with gracious manner in dealing with guests and employees
• High energy level and highly visible
• Strong partnering and networking skills
• Ability to develop and maintain a team environment
• Past exposure to different working environments and business cultures
• Well organized with great attention to details
• Not easily frustrated and maintains an undefeatable attitude
• Clear vision and strategist
• Strong sense of commitment
• Focused
• Ability to maintain strong sense of accountability
• Listens to and respects opinions of others
• Takes action to improve the well-being of employees

Preferred Qualifications:

Must be willing to make a long-term commitment to the Resort, the management, and the culinary and Food and Beverage teams to establish and maintain a reputation for excellence in cuisines locally, regionally and nationally.