What are the responsibilities and job description for the Breakfast Chef de Partie- Stompin' Grounds Restaurant position at JW Marriott Nashville?
General Summary Of Duties
Responsible to assist the Chef de Cuisine and Sous Chef to ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintain a high standard of cleanliness and sanitation in designated work areas.
Shift starts at 4:30am.
Examples of Duties (includes but is not limited to the following):
Responsible to assist the Chef de Cuisine and Sous Chef to ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintain a high standard of cleanliness and sanitation in designated work areas.
Shift starts at 4:30am.
Examples of Duties (includes but is not limited to the following):
- Assist with the preparation and display of high quality foods as established by the Chef de Cuisine
- Ensure all stations are properly set prior to service and make the necessary corrections if needed
- Provide training and experience to staff to adhere to the quality standards of the department
- Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
- Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
- Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste
- Assume Chef de Cuisine and Sous Chef responsibilities during absence
- Perform additional duties and projects as assigned
- Ability to speak, read, write and understand English
- Professional demeanor appropriate for a luxury environment
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
- Knowledge of all kitchen equipment operations
- Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions
- High School education or equivalent
- Culinary or apprenticeship program preferred
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