Chef de Partie – Banquets – Full-Time

A Chef dePartie is responsible for various aspects of food handling and preparation.Assists all cooks as needed. Adheres to Ecosure sanitation practices. Workscollaboratively with the Chef. Writes menus, attends Pre-Con meetings, leadsPre-Shift meetings, and responsible for guest satisfaction and managing foodcost in their area resulting in guest satisfaction in the hotel’s continuingeffort to deliver outstanding guest service and financial profitability.

What will I be doing?

A Chef dePartie is responsible for various aspects of food handling and preparation.Assists all cooks as needed. Adheres to Ecosure sanitation practices. Workscollaboratively with the Chef. Writes menus, attends Pre-Con meetings, leadsPre-Shift meetings, and responsible for guest satisfaction and managing foodcost in their area resulting in guest satisfaction in the hotel’s continuingeffort to deliver outstanding guest service and financial profitability. Specifically,you would be responsible for performing the following tasks to the higheststandards:

• Performsbasic line cooking duties including set up and execution in a timelyfashion.

• Setsup station with predetermined mise en place required for service. Performs advanced protein handling, includingproper receiving, storage, preparation and cooking procedures includingtemperatured meats.

• Extensivepreparation of all areas of a la carte and/or banquet cookery as applicable toareas of responsibility; including grill, sauté, and pantry stations.

• Performsadvanced batch and quantity cooking for banquet functions as well as bulkpreparation for banquets including planning and requisitioning.

• Performsadvanced garde manger duties.

• Setsup and executes buffet action stations including carving, omelet, wok, pasta,and barbequed meats to temperature.

• Performsbreakfast cooking, including egg preparation omelets, breakfast meats, entrees,a la carte breakfasts, and banquet services.

• Readsand executes recipes and expands or reduces recipe quantities to modifyyield.

• Identifies,receives, stores, and handles product and applies Department of Health andEcosure standards.

• ContactsEngineering and/or advises a Sr. Chef or manager for equipment repair andmaintenance issues.

• Proactiveto prevent product loss or damage of food or equipment. Keeps working area clean and free ofobstruction. Maintains and supportsorganization of all products in all work areas and storage.

• Practicesanitation and safety on a daily basis to ensure the total customersatisfaction. Supports, participates in,and practices safety and the Safety Program.

• Ordersupplies when necessary using the Abacus software system.

• Assistsin the support or training of other cooks. Delegates duties and reinforce hotel and department standards.

• Performs other duties as assigned by supervisor.

What are we looking for?

EDUCATION

• Any combination of education, training, or experience that provides the required knowledge, skills and abilities.

• High School graduate or equivalent required.

• Culinary or pastry apprenticeship preferred.

EXPERIENCE

• Minimum 7 years of documented cooking experience with heavy emphasis on classical methods and regional cooking in a high quality culinary environment. Culinary education applies to experience.

• At least 4 years of previous supervisory skills.

• Kitchen terminology required.

• Advanced culinary knife skills, cooking methods, soups, sauces, butchering, product identification, preparing stocks, expediting, as it relates to assigned work station.

LICENSES OR CERTIFICATES

Ability to obtain and/or maintain any government required licenses, certificates or permits. TB Clearance and Food Handler Training Certificate required. Former culinary training diploma, apprenticeship papers, or equivalent experience required.

GROOMING

All team members must maintain a neat, clean and well-groomed appearance (specific standards available).

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.

• Good working knowledge of accepted standards of sanitation.

• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.

• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

• Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members.

• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.

• Ability to stand and to work continuously in confined spaces.

• Ability to perform duties within extreme temperature ranges.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.

• Must be able to read and write to facilitate the communication process.

• Requires good communication skills, both verbal and written.

• Ability to read recipes and follow their instructions.

• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.

• Basic math computational capability including addition, subtraction, multiplication and division.

• Works under moderate supervision.

• Ability to make rational decisions in a timely manner and take action to support standards and customer satisfaction.

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:

• Hospitality – We’re passionate about delivering exceptional guest experiences.
• Integrity – We do the right thing, all the time.
• Leadership – We’re leaders in our industry and in our communities.
• Teamwork – We’re team players in everything we do.
• Ownership – We’re the owners of our actions and decisions.
• Now – We operate with a sense of urgency and discipline

In addition, we look for the demonstration of the following key attributes:

• Quality
• Productivity
• Dependability
• Customer Focus
• Adaptability

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

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