Chef de Partie

Estancia La Jolla, A Noble House Hotel • San Diego, CA

6d

About The Position

As a Chef de Partie, you will assist Sous Chef in all aspects of culinary operations for the hotel. Full operations of main kitchen and commissary functions to include saucier, butcher, cold production. To ensure that food quality, services and offerings are commensurate with guests' expectations and consistently enforcing the established standards while achieving all established financial goals.

Requirements

• Complete knowledge of all culinary basics; knife skills, stocks, soups and sauces, butcher (meat & fish).
• Garde Manger Methods; salads, dressings, sauces marinades, displays.
• Cooking methods; broiling, grilling, roasting, smoking, braising, blanching, sauteing, poaching, steaming.
• Extensive knowledge of Food and Beverage etiquette, guest relations and service standards.
• Strong written and verbal communication skills.
• Ability to analyze guest needs and resolve any and all guest challenges.
• Basic mathematical skills to complete reports and working knowledge of financial statements and forecasting techniques
• Ability to work under pressure and deal with stressful situations during busy periods.
• Experience within a hotel/resort environment
• A valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.

Benefits

• competitive pay
• health insurance benefits
• Team Member and Family & Friends hotel and restaurant discounts within the Nobel House Hotel & Resorts family
• Matching 401k (After 1 year)
• On-Demand Pay (Earned wage access before payday!)
• PTO
• Complementary Parking
• Meals

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed
• Number of Employees: 251-500 employees