AMA – Specialty Japanese Chef De Partie

Industry:

Company: Rosewood Hotel Group

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is seeking a Specialty Japanese Chef de Partie. The Specialty Japanese Chef de Partie is responsible for prep, set up, and providing quality service in all areas of the Sushi Menu production including, but not limited to kaiseki style dining, displays/ presentations of Zensai, Tsukuri, Yakimono, Nigiri, Carpaccio, Rolls, using seasonal fish in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

Essential Duties and Responsibilities:

• Monitor Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with Chef de Cuisine and Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties:
• Set up work station with required mis en place, tools, equipment and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Chef de Cuisine and Sous Chef of any supplies that need to be requisitioned for the day’s tasks.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift.
• Start prep work and production of items needed for the day.
• Select, clean and prepare meat, seafood and vegetables.
• Ice down seafood three times a day according to procedures.
• Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
• Prepare and produce Sauté, Grill & Sauce from the menu items for designated for AMA.
• Prepare all dishes following recipes and yield guides, according to department standards.
• Inform the Chef de Cuisine and Sous Chef of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Chef de Cuisine and Sous Chef to ensure optimum service to guests.
• Inform Chef de Cuisine and Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean up a more efficient process.
• Breakdown work station and complete closing duties according to department standards:
• Return all food items to the proper storage areas.
• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Supervisor before leaving.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
• All other duties as required.

Confidentiality: While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Knowledge: Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests’ hot food orders.
• Ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions.
• Ability to work with all Japanese products and food ingredients involved; ability to use all senses to ensure quality standards are met.
• Ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions.
• Ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

Language: Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements:

• Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Kitchen Environment: constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications:

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have current and valid Food Handler Certification.

Experience:

• Minimum three years’ experience as a Sushi Chef de Partie in a Japanese restaurant.
• Hotel operational exposure (i.e. Culinary) is preferred.
• Experience with a luxury or ultra-luxury property or brand preferred .

The pay scale for this position is between $23.92 and $24.92/hour. This is the pay range for this position that the Hotel reasonably expects to pay.