Chef de Partie at Estancia La Jolla, A Noble House Hotel

San Diego, California, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Apr, 26

Salary

0.0

Posted On

30 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Basics, Knife Skills, Stocks, Soups and Sauces, Butchering, Garde Manger Methods, Cooking Methods, Food and Beverage Etiquette, Guest Relations, Service Standards, Communication Skills, Problem-Solving, Mathematical Skills, Working Under Pressure, Food Handlers Card

Industry

Hospitality

Description

Description ABOUT US: From the hacienda-style architecture to the lush gardens and scattered artwork, Estancia La Jolla is a true Southern California escape. This former ranch dates back to the late 1800s, a history the property celebrates and honors. In Estancia's 210 casually elegant rooms and suites, this AAA Four Diamond boutique hotel feels like home. THE JOB: 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. YOU: To be successful in this position, we're looking for an amazing people connector, who thrives on creating experiences and problem-solving. This role as Chef de Partie requires skills such as patience, empathy, and a desire to provide excellent service for our guests. OUR CULTURE: Be part of our award-winning team named TOP Workplace in San Diego 2022-2025 and TOP Workplace USA 2023-2025 by our Team Members. Estancia La Jolla is a part of Noble House Hotels and Resorts offering a collection of luxury hotels and resorts in the Americas. To provide our guests with exceptional service and the most memorable experiences, we look for team members who share our core values. People who best fit Estancia La Jolla are sharp, hardworking team players. We look for candidates with experience in having fun! THE OFFER: In return, we offer 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, and Meals. 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. At Estancia La Jolla Hotel & Spa, we take pride in supporting our initiatives towards Diversity, Equity Inclusion, and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions – and we would love for you to share yours with the team! If you enjoy being a part of a team providing an excellent experience for our guests and meeting new people, we invite you to apply! Estancia La Jolla Hotel & Spa is an equal opportunity employer M/F/V/D EEO Statement Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities, and job performance.

Responsibilities

The Chef de Partie will assist the Sous Chef in all aspects of culinary operations, including full management of the main kitchen and commissary functions such as saucier, butcher, and cold production. This role requires ensuring food quality and service meet guest expectations while consistently enforcing established standards and achieving financial goals.