Chef de Partie - Catering & Banquets at Wynn Resorts

Everett, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Feb, 26

Salary

33.91

Posted On

25 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Sanitation Knowledge, Knife Skills, Food Handling Practices, Organizational Skills, Interpersonal Skills, Attention to Detail, Mathematical Skills, Communication Skills, Team Management, Inventory Management, Food Quality Control, Safety Standards, Training, Guest Services, Problem Solving

Industry

Hospitality

Description

Company Description Encore Boston Harbor features 210,000 square-feet of gaming space including more than 3,000 slot machines and 240 table games. Situated on the Mystic River in Everett, Massachusetts, and connected to Boston Harbor, Encore Boston Harbor boasts 671 spacious hotel rooms, a spa, salon and fitness center, specialty retail shops, 15 dining and lounge venues and more than 50,000 square feet of ballroom and meeting spaces. The grounds feature a six-acre Harborwalk with pedestrian and bicycle paths that provide access to the waterfront, an event lawn, public art and ornate floral displays. It is the largest private, single-phase development in the history of the Commonwealth of Massachusetts. Job Description Hourly Pay: $33.91-$33.91 The Encore Boston Harbor Chef de Partie will be responsible supporting the outlet chefs and is responsible for supervising kitchen staff. This position works on all stations within kitchen, conducts product inventories and ensures the preparation and quality to outlet standards. This includes, but is not limited to: fulfilling job responsibilities to support the department and maximize opportunities for success; maintaining all Encore Standards; and ensuring excellent guest and team member experience. JOB RESPONSIBILITIES: Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied. Participates in short-and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success. Actively contributes to kitchen and restaurant performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports. Follows that all applicable internal policies, federal and state laws, rules, regulations and property-wide controls within the department. Delivers and maintains a maximum level of property-wide service and satisfaction. Contributes to company-wide communication and best practices. Assists in providing training opportunities for team members. Keeps informed of all new developments within the department. Provides professional internal and external guest services, which may require levels of patience, tact and diplomacy. Responsible for addressing guest and team member issues as appropriate. Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations. Prepares and finishes foods on all stations within the kitchen. Assists the Chef as needed in execution of production. Maintains accurate inventories while informing management of restocking needs to prevent product shortages. Notifies chef on duty prior to end of shift if unable to complete assigned task(s) within allotted time. Produces food of high quality according to standard recipes. Attends and participates in daily briefings and other meetings as scheduled. Cleans and re-sets his/her working area. Ensures meal quality and guest satisfaction. Works with safety as a priority, and follows department and company safety standards. Maintains relevant knowledge of industry through continuing education and training. Performs any other job-related duties as assigned. Qualifications JOB REQUIREMENTS: To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Age, Gaming and Certifications: 18 years of age or above. Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission. ServSafe or equivalent certification preferred. Education and/or Experience: High school degree or equivalent preferred. Culinary arts or a related field education or experience preferred. Sanitation and culinary knowledge, and demonstrated knife skills and safe food handling practices preferred. Minimum of 5 years of cooking experience preferred. Basic computer skills and knowledge of Microsoft Office, a plus. Outstanding organizational and interpersonal skills as well as excellent attention to detail. Language Skills: Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Conversational English required, second language a plus. Ability to write instructions. Ability to present information. Mathematical Skills & Reasoning Ability: Ability to compute basic mathematical calculations. Ability to decipher various reports and maintain reports upon request. Physical Demands: The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and varied instances of standing/walking. Work Environment: The work environment characteristics described here are representative of those that exist while Team Members are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is typically moderate. When on the kitchen floor or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner. Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying-schedules to reflect the business needs of the property. Additional Information Wynn Resorts is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Wynn Resorts does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Responsibilities

The Chef de Partie will support outlet chefs and supervise kitchen staff, ensuring food preparation meets outlet standards. Responsibilities include managing kitchen operations, maintaining inventory, and delivering excellent guest experiences.