Chef de Partie - Canteen

About the Role

Works together with the staff as a team to gain optimum production and exceed guest needs. Inspects grooming and attire of staff and rectifies any deficiencies. Completes opening and closing duties including setting up supplies and tools, cleaning all equipment and areas, including opening and locking doors, etc. Checks kitchens, restaurants storage areas for organization and food safety, use of FIFO, and cleanliness. Completes scheduled inventories and stocks and requisitions necessary supplies. Monitors production, safety and food safety. Assists the Chief Steward in managing the day to day “heart of the house” operations for kitchens, restaurants, room service, banqueting and lounges in attaining their established company standards of operation, sanitation, accident prevention. Works closely with the Chief Steward and assists the other food and beverage areas in attaining their goals and standards. Completes required paperwork and orders for maintenance repairs. Communicates handover to next shift.

Assists management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serves as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follows all company and safety and security policies and procedures; reports accidents, injuries, and unsafe work conditions to manager; and completes safety training and certifications. Ensures uniform and personal appearance are clean and professional, maintains confidentiality of proprietary information, and protects company assets. Welcomes and acknowledges all guests according to company standards, anticipates and addresses guests’ service needs, assists individuals with disabilities, and thanks guests with genuine appreciation. Speaks with others using clear and professional language. Develops and maintains positive working relationships with others, supports team to reach common goals, and listens and responds appropriately to the concerns of other employees. Ensures adherence to quality expectations and standards; and identifies, recommends, develops, and implements new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Reads and visually verifies information in a variety of formats (e.g., small print). Visually inspects tools, equipment, or machines (e.g., to identify defects). Stands, sits, or walks for an extended period of time or for an entire work shift. Moves, lifts, carries, pushes, pulls, and places objects weighing less than or equal to 50 pounds without assistance. Grasps, turns, and manipulates objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Moves through narrow, confined, or elevated spaces. Moves up and down stairs and/or service ramps. Reaches overhead and below the knees, including bending, twisting, pulling, and stooping. Performs other reasonable job duties as requested by Supervisors.

Preferred Qualifications

• Education: High school diploma
• Related Work Experience: At least 2 years of related work experience.
• Supervisory Experience: At least 1 year of supervisory experience.
• License or Certification: Food Safety certification course