Chef de Partie at Accor

Dallas, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Oct, 26

Salary

0.0

Posted On

13 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Production, Kitchen Management, Staff Training, Food Safety, Plating, Inventory Management, Supervisory Skills, Menu Execution, Sanitation, Communication, Teamwork, Time Management

Industry

Hospitality

Description

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 standards Responsible for the day to day operations of his/her station Liaise with Front of House Managers as needed Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense Actively participates in training of culinary skills to junior staff and apprentices Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met Ensures that station opening and closing procedures are carried out to standard Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense Operate all kitchen equipment and conduct themselves with safety in mind at all times Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines Prepares lists of food products required for station for Sous Chef order and approval Ensure 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 experience Experience and proficiency in different areas of the kitchen required Experience in a luxury hotel with comparable service and standards an asset Creative and passionate about food and customer service Able to work in a high-pressure environment Excellent interpersonal and communication skills; a team player Culinary art diploma or equivalent vocational training Food Handler certificate required Additional Information What’s in it for you: Paid time off Medical, Dental and Vision Insurance, 401K Complimentary Shift Meal Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academy designed to sharpen your skills Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21 Career development opportunities with national and international promotion opportunities Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Responsible for planning, preparing, and providing quality food service across designated outlets while managing station operations. The role involves supervising junior culinary staff and ensuring strict adherence to food safety and sanitation standards.