Chef De Partie- Miss River

Four Seasons Hotels - New Orleans, LA

Full-time - Entry Level

New Orleans, LA

Accommodation

About the position

Four Seasons Hotel and Residences New Orleans is seeking qualified candidates to join our dynamic Miss River Restaurant team as a Chef De Partie. The Chef de Parties supervises and oversees the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Responsibilities

• Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
• Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
• Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met.
• Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
• Assist in driving menu development and changes staying consistent with the kitchen concept.
• Manage kitchen cleanliness, requisitions, prep priorities and par levels of product.
• Actively watch ticket times, flavor and presentation of all dishes leaving the kitchen.
• Assume expediting and order in the absence of a chef.
• Ensure the team is on track to meet any deadlines with private events, preparations, and time management.
• Communicate in a professional manner to other departments about specials, any 86'd items, or any needs pertaining to taking care of the guests. Ensure all cooks are using proper cooking techniques, seasoning methods and using proper tools for the job.
• Organizing line-ups to distribute important information to the team.
• Ensure the coolers are being maintained throughout the shift and that the temperature logs are being filled out each shift.

Requirements

• High School Education, Cooking School or Culinary Institute education or equivalent experience
• Minimum of two years in culinary or related work experience
• Advanced culinary knowledge
• Previous supervisory experience is preferred
• Proficient knife skills and ability to multi-task.

Benefits

• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Discounted Accommodations at other Four Seasons Hotels and Resort
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals