At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.
We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.
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POSITION: Chef de Partie
DIRECT REPORT: Sous Chef
ESSENTIAL FUNCTION: The chef de partie is responsible for the daily operations of the kitchen and on a day-to-day basis, managing all aspects food preparation. This is a key position that drives the motivation and productivity of the culinary team. The chef de partie reports to a sous chef.
RESPONSIBILITIES AND EXPECTATIONS
Scheduling kitchen staff and ensuring schedules are posted in a timely manner
Consistently tracking kitchen inventory, preparing and ordering all items for the restaurant and bar menus
Recruiting staff and monitoring their performance
Assisting in maintaining the overall food and labor cost
Ensuring the opening and closing procedures for kitchen staff are completed
Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations
Ensuring that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times
Maintaining food quality and ensuring guest satisfaction
Assisting in developing control procedures and enforcing them
Working closely with the Executive Chef on menu development and recipe standardization
Taking responsibility for shift during absence of the Executive Chef
Monitoring equipment maintenance and condition
Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required
Knowing all state/local health codes and ordinances and ensuring that kitchen is in compliance
Memorizing food recipes and food preparation instructions
Remaining aware of culinary trends and always seeking to improve
COVID 19 PROTOCOLS
Wash your hands frequently with soap and water and use alcohol-based hand sanitizer:
After touching animals and animal products; avoid touching your eyes, nose or mouth with your hands.
Wash your hands periodically with soap and water after handling raw meats to prevent cross contamination of food.
Take respiratory hygiene measures. When coughing or sneezing, cover your mouth and nose with your elbow bent or with a disposable towel; discard the towel immediately and wash your hands with soap and water. Sneezing or coughing with your hands can contaminate objects or people you touch.
Keep the social distance at least a meter away from you and others, particularly those who cough, sneeze, and have a fever, to avoid inhaling the virus. Avoid hand, hug and/or kissing.
Avoid touching your eyes, nose and mouth. The virus may contaminate many surfaces that your hands touches. If you touch your eyes, nose or mouth with contaminated hands, you can transfer the virus from the surface to itself.
If you have a fever, cough and breathe shortness, it is important to seek medical attention right away, as these symptoms may be due to a respiratory infection or another serious condition. Breathing symptoms with fever can have a variety of causes, and depending on your travel history and personal circumstances, Covid19 could be one of them.
Clean and disinfect the most frequently touched surfaces, e.g. tables, bars, handles, doors, etc.
Culinary school graduate or related training required
Previous experience in hospitality or club operations preferred
Ability to accurately and effectively communicate in verbal and written form with guests and Associates
Experience implementing new food concepts and menus
Experience with creating schedules, labor costing, payroll administration, and Associate performance management required
Ability to handle multiple tasks and work well in an environment with time constraints
Must possess applicable state/local licenses and certifications
Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.