Chef de Partie

Company Description

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories.

Job Description

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of Commis and Demi Chef de Partie. Maintain organization, cleanliness and sanitation of work areas and equipment.

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.Review the daily production sheets with the Sous Chef.Prepare and when required delegates the production of the necessary food items in accordance with standardsResponsible for the day to day operations of his/her station Liaise with Front of House Managers as neededKeeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expenseActively participates in training of culinary skills to junior staff and apprenticesAdhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are metEnsures that station opening and closing procedures are carried out to standardKeeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expenseOperate all kitchen equipment and conduct themselves with safety in mind at all timesEnsures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelinesPrepares lists of food products required for station for Sous Chef order and approvalEnsure a clean and safe working environment, and actively participate in health and safety initiatives.Adhere to all hotel environmental policies and initiatives

Qualifications

5 years experience as a Commis and Demi Chef de Partie at a Full Service Hotel or Restaurant.Ability to work all stations on the line.Previous supervisory experienceExperience and proficiency in different areas of the kitchen requiredExperience in a luxury hotel with comparable service and standards an assetCreative and passionate about food and customer serviceAble to work in a high-pressure environmentExcellent interpersonal and communication skills; a team playerCulinary art diploma or equivalent vocational trainingFood Handler certificate required

Additional Information

What’s in it for you:

Paid time offMedical, Dental and Vision Insurance, 401KComplimentary Shift MealEmployee benefit card offering discounted rates in Accor worldwideLearning programs through our Academy designed to sharpen your skillsAbility to make a difference through our Corporate Social Responsibility activities, such as Planet 21Career development opportunities with national and international promotion opportunities