Banquet Chef de Partie

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We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for a talented Banquet Chef de Partie. The Banquet Chef de Partie is responsible for planning, prep, set up and provide quality service in all areas of banquet food production to include, but not limited to banquet menu items, specials event, displays/ presentations of all the banquet food items in accordance with standards and plating or buffet guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

Essential Duties and Responsibilities:

• Monitor and maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with Banquet Chef, Executive Sous Chef, or Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Select, clean and prepare meat, seafood and vegetables.
• Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
• Prepare and produce Sauté, Grill & Sauce from the menu items for designated F&B outlets.
• Prepare all dishes following recipes and yield guides, according to department standards.
• Inform the Banquet Chef, Executive Sous Chef, or Executive Chef of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Banquet Chef, Executive Sous Chef, or Executive Chef to ensure optimum service to guests.
• Inform Banquet Chef, Executive Sous Chef, or Executive Chef of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Review status of work and follow-up actions required with the Banquet Chef, Executive Sous Chef, or Executive Chef before leaving.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow associates.
• While this is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.
• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
• All other duties as required.

Confidentiality: While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Knowledge and ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders.
• Ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met.
• Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions;
• Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

Language: Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have current and valid Food Handlers Certification.

Experience:

• Minimum of three years’ experience as a Banquet or Line Cook.
• Hotel operational exposure (i.e. Culinary) is preferred.
• Experience with a luxury or ultra-luxury property or brand is preferred.

The pay scale for this position is between $23.92 and $24.92/hour. This is the pay range for this position that the Hotel reasonably expects to pay.