Chef De Partie at Ocean House Collection

Westerly, Rhode Island, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Oct, 26

Salary

26.44

Posted On

20 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Culinary Supervision, Food Safety, Menu Development, Cost Control, Plating, Time Management, Staff Coaching, Inventory Management, Professional Communication, Decision Making, Attention To Detail

Industry

Hospitality

Description

Ocean House Management Chef de Partie A Collection Unlike Any Other The Ocean House Collections includes 3 luxury properties. The Ocean House is a Forbes 5-Star property features 49 luxury guest rooms, 20 signature suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience. The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedroom signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn. Scope of Position Responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus for the responsible shift. Maintaining approved food costs and labor costs. Effectively interacting with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with an elevated level of professionalism and confidentiality is crucial to this role. Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important. Hourly Staff Schedule Requirements All employees are kindly asked to understand that the property operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all hourly paid team members may be asked to work extended shifts and additional days based on business demands. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All seasonal staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn. Reporting Relationship Internal: The Chef de Partie reports to the Chef De Cuisine. Key Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Constantly and consistently exhibit Ocean House Culture and standards of behavior including adherence to the Forbes 5-Star standards. * Assist & supervise the culinary staff of their designated stations in the preparation and plating of dishes in Bistro. * Ensure that their station cooks are working at a pace and in a manner that maintains proper pace of service and executes to proper quality standards. * Ensure all dishes are prepared to portion, flavor and presentation standards established by the Chef de Cuisine. * Ensure all prep areas remain clean, organized and in a sanitary state in accordance with safe food handling practices and health code requirements. * Ensure proper par stock is maintained based on menus and forecasted business levels as determined by the Chef de Cuisine. * Communicate with other culinary staff to ensure a proper pace of service and quality of food is maintained. * Thorough knowledge of organizational and time management skills and the ability to begin teaching/overseeing at least one other individual on their designated station. * Provide coaching and direction to culinary staff for developmental purposes. * Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation. * Represent the Company with a positive attitude and professional presentation. * Follow sustainability guidelines and practices related to the Company’s sustainability programs. * Perform any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role. Required Job Knowledge, Skills, Experience, Education, and Qualifications * Experienced in managing a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. * Exceedingly well organized, flexible, and enjoying the administrative challenges of supporting a luxury food and beverage operation at a five-star level. * College degree or equivalent work experience required. * Fluency in English both verbally and in writing * Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations. * Uphold the Company standards, policies, and procedures. * Prioritize and organize tasks and work area. * Ability to remain calm and resolve problems using good judgement as interpreted by the management. * Collaborate cohesively with co-workers as part of a team. * Maintain confidentiality of guest/staff information and pertinent hotel data * 1-year previous luxury hotel operations experience preferred. Physical Requirements: See below Physical conditions description. PHYSICAL ACTIVITIES, VISUAL ACUITY, AND WORKING CONDITIONS OF: Chef de Partie I certify that I have read the physical requirements as set forth below and am physically able to perform the necessary duties as indicated herein. Employee Signature: _________________________ Date: _____________ 1. GENERAL PHYSICAL REQUIREMENTS Please check the ONE description of general physical requirements that best describes the work requirements of the position: ☐ A. Sedentary work: Exerting up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. Jobs are sedentary if walking and standing are required only occasionally, and all other sedentary criteria are met. ☐ B. Light work: Exerting up to 20 pounds of force occasionally and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of force greater than that for Sedentary Work and the worker sits most of the time, the job is rated for light work. ☒ C. Medium work: Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. ☐ D. Heavy work: Exerting up to 100 pounds of force occasionally and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects. ☐ E. Very heavy work: Exerting in excess of 100 pounds of force occasionally, and/or in excess of 50 pounds of force constantly to move objects. 2. PHYSICAL ACTIVITIES Please check ALL physical activities that apply to the essential functions of the position: ☐ A. Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion. ☒ B. Balancing: Maintaining body equilibrium to prevent falling when walking, standing, or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium. ☒ C. Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles. ☒ D. Kneeling: Bending legs at knee to come to a rest on knee or knees. ☒ E. Crouching: Bending the body downward and forward by bending leg and spine. ☐ F. Crawling: Moving about on hands and knees or hands and feet. ☒ G. Reaching: Extending hand(s) and arm(s) in any direction. ☒ H. Standing: Particularly for sustained periods of time. ☐ I. Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another. ☒ J. Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward. ☒ K. Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion. ☒ L. Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles. ☒ M. Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand or arm as in handling. ☒ N. Grasping: Applying pressure to an object with the fingers and palm. ☒ O. Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips. ☒ P. Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly. ☒ Q. Hearing: Perceiving the nature of sounds at normal speaking levels or without correction. Ability to receive detailed information through oral communication and make fine discriminations in sound. ☒ R. Repetitive Motions: Substantial movements (motions) of the wrists, hands, and/or fingers. 3. VISUAL ACUITY Please check the ONE description of visual acuity requirements (including color, depth perception, and field of vision), that best describes the requirements of the position: ☐ A. The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading; visual inspection involving small defects, small parts and/or operation of machines (including inspection); using measurement devices; and/or assembly of fabrication of parts at distances close to the eyes. ☐ B. The worker is required to have visual acuity to perform an activity such as: operating machines such as lathes, drill presses, power saws and mills where the seeing job is at or within arm's reach; performing mechanical or skilled trades tasks of a non-repetitive nature such as carpenters, technicians, service people, plumbers, painters, mechanics, etc. ☐ C. The worker is required to have visual acuity to operate motor vehicles or heavy equipment. ☒ D. The worker is required to have visual acuity to determine the accuracy, neatness, thoroughness of work assigned (i.e., custodial, food services, general labor, etc.) or to make general observations of facilities or structures (i.e., security guard, inspection, etc.) 4. WORKING CONDITIONS Please check ALL conditions the worker is subject to in performing the essential functions of the position: ☐ A. The worker is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes. ☐ B. The worker is subject to outside environmental conditions: No effective protection from the weather. ☒ C. The worker is subject to both environmental conditions: Activities occur inside and outside. ☒ D. The worker is subject to extreme cold: Temperatures typically below 32 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity. ☒ E. The worker is subject to extreme heat: Temperatures above 100 degrees for periods of more than an hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity. ☐ F. The worker is subject to noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. ☐ G. The worker is subject to vibration: Exposure to oscillating movements of extremities or whole body. ☐ H. The worker is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. ☐ I. The worker is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system of the skin: Fumes, odors, dust, mists, gases or poor ventilation. ☐ J. The worker is subject to oils: There is air and/or skin exposure to oils and other cutting fluids. ☐ K. The worker is required to wear a respirator. ☐ L. The worker frequently is in close quarters, crawl space, shafts, manholes, small, enclosed rooms, small sewage and water line pipes, and other areas which could cause claustrophobia. ☐ M. The worker is required to function in narrow aisles or passageways. ☐ N. The worker is exposed to infectious diseases. ☐ O. The worker is required to function around prisoners or mental patients. ☐ P. None: The worker is not substantially exposed to adverse environmental conditions (such as in typical office or administrative work).

Responsibilities

Responsible for managing kitchen operations, supervising culinary staff, and ensuring high-quality food preparation and plating according to Forbes 5-Star standards. This includes overseeing food costs, labor costs, and maintaining strict sanitary and safety protocols.