Chef de Partie - Employee Dining Room - Full Time

J W Marriott•Las Vegas, NV

20h

About The Position

The Chef de Partie is will prep and cook hot and cold foods in any of the culinary operations. Must have previous culinary experience, good knife skills and understanding of culinary terms and techniques. Perform job responsibilities satisfactorily and according to department standards Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

Requirements

High School Diploma or GED
Must have a minimum 5-year experience in culinary food service.
Ability to prepare dishes consistently, follow recipes, and execute core cooking techniques at a high standard.
Maintaining a well-prepared station, keeping service organized, and performing efficiently under pressure.
Ensuring dishes meet presentation, portion, and taste standards while monitoring ingredient freshness.
Coordinating with other stations and communicating clearly with chefs and teammates during fast-paced service.
Guiding junior staff, supporting team success, and maintaining a positive, professional kitchen environment.
Upholding proper safety, sanitation, labeling, and storage practices at all times.
Valid Clark County Health Card
Ability to verbally communicate effectively with guests and coworkers
Ability to communicate effectively through written documents in English.
Requires prolonged standing and mobility, bending and reaching.
Requires transporting, pushing, pulling, and maneuvering items weighing up to 100 lbs.
Requires lifting items weighing up to 50 lbs.
Requires eye/hand coordination.
Requires basic math and the ability to distinguish letters, numbers and symbols.
Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.
Exposure to cleaning chemicals

Responsibilities

Prepare and execute all menu items according to established standards and assigned station duties, as directed by Sous Chefs and Chefs.
Support and oversee kitchen operations, production, and line cooks—both in partnership with and in the absence of Sous Chefs and Chefs.
Assess, coordinate, and direct required tasks across any kitchen as needed.
Develop, write, and cost menus with accuracy and attention to detail.
Assist in ordering food items as directed by Sous Chefs and Chefs.
Maintain thorough documentation, including menu changes, temperature logs, and meeting notes.
Attend scheduled meetings such as Chef meetings, BEO meetings, and planning sessions.
Work all stations in any kitchen independently and confidently, without supervision.
Follow and execute all recipes with consistency and precision.
Maintain a clean, safe, and organized work environment at all times.
Ensure proper fire times and ticket times are met to uphold service efficiency.
Assist with restocking, rotating, and storing daily requisitions.
Replenish dishes, silverware, and related items as needed.
Perform all reasonable tasks assigned by management within the scope of the role.