Demi Chef de Partie

Demi Chef de Partie (13335) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National park, skiing on world renowned slopes and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. Job Summary The Demi Chef de Partie is responsible for producing foods within a designated area and preparing dishes in accordance with the stipulated recipes or instructions from senior kitchen staff as per menu requirements. They must maintain the high standard of production, quality, presentation, and cleanliness laid down by the Executive Chef. Key Duties and Responsibilities - Ensure that all preparation, production, dishes, and specialized menu items are prepared on time and to the standard required by the Executive Chef - Maintain consistent flavor and presentation in conjunction with the menu concept - Enhance the reputation of the outlet under the guidance of the Sous and Executive Chef - Allocate work to subordinates, observing their working methods and productivity. Assist them and coordinate with senior staff to provide subordinates with the necessary on-the-job training, showing new or better techniques - Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace - Ensure that all aspects of food handling, preparation, service, and storage of all ingredients is to the relevant legislation. This is to include the correct labeling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley items, and handling of prepared foods prior to service periods - Seek advice, guidance, and assistance regarding any unresolved problems pertaining to food, equipment, staff, and stores from senior chefs and production staff - Ensure that all produce, dry goods, and other ingredients issued by stores or suppliers are received to the required standard. You are to seek clarity on any food items that do not meet the minimum standards as laid down by senior chefs - Ensure that all equipment is fully operational and effective for use in the production of food items, reporting any malfunctions to the maintenance department. This includes all areas of your work area: floors, walls, air conditioning, electrical, water, and operating machinery and equipment - Make the guests’ dining experience a memorable one by participating in restaurant and food service activities as required and fulfilling guest requests to the best of your ability - To ensure that all Food Safety standards—HCCP / DIVERSEY—are followed to the fullest - To assist with any other duties as required by the line manager or another member of the management team - Assist stewarding team when and where needed - Daily maintenance and cleaning of stations, equipment, and kitchen areas as assigned by the CDP and the culinary management team   Skills, Experience, & Educational Requirements - A qualification in professional cookery or similar from a recognized training institute - A minimum of 2 years’ experience in a high-end restaurant, hotel, or cruise ship environment with exposure to various catering styles and services including al a carte and buffet - Must have a minimum of 2 years’ experience supervising staff at a lower level - Knowledge of the highest standards of production, preparation, and presentation within your specialized area - Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations as well as international catering standards - Knowledge of training and guidance practices for subordinate staff will be required - Food Handler's certification Benefits - Medical insurance - 80% of premium paid by employer - Health Savings Account with $50 employer contribution per pay period - Dental, vision & life insurance - 100% of premium paid by employer - 5 weeks of PTO (Paid Time Off) - 8 paid holidays - Uniform provided & complimentary laundering - Complimentary transportation to/from resort - Complimentary meal per shift - Subsidized housing based on availability - Discounts at F&B outlets on property - 14 n

Qualifications: A qualification in professional cookery or similar from a recognized training institute. Experience: A minimum of 2 years’ experience in a high-end restaurant, hotel, or cruise ship environment with exposure to various catering styles and services including à la carte and buffet. Supervisory experience: Must have a minimum of 2 years’ experience supervising staff at a lower level. Knowledge: Knowledge of the highest standards of production, preparation, and presentation within your specialized area; knowledge of the highest standards of hygiene practices as laid down by health and safety regulations as well as international catering standards; knowledge of training and guidance practices for subordinate staff. Certification: Food Handler's certification.

Ensure that all preparation, production, dishes, and specialized menu items are prepared on time and to the standard required by the Executive Chef. Maintain consistent flavor and presentation in conjunction with the menu concept. Enhance the reputation of the outlet under the guidance of the Sous and Executive Chef. Allocate work to subordinates, observing their working methods and productivity; assist them and coordinate with senior staff to provide subordinates with the necessary on-the-job training, showing new or better techniques. Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace. Ensure that all aspects of food handling, preparation, service, and storage of all ingredients are to the relevant legislation, including correct labeling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley items, and handling of prepared foods prior to service periods. Seek advice, guidance, and assistance regarding any unresolved problems pertaining to food, equipment, staff, and stores from senior chefs and production staff. Ensure that all produce, dry goods, and other ingredients issued by stores or suppliers are received to the required standard, and seek clarity on any food items that do not meet minimum standards. Ensure that all equipment is fully operational and report malfunctions to the maintenance department. Participate in restaurant and food service activities to fulfill guest requests and make the dining experience memorable. Ensure Food Safety standards—HACCP/DIVERSITY (as applicable)—are followed to the fullest. Assist with any other duties as required by management. Assist the stewarding team when and where needed. Daily maintenance and cleaning of stations, equipment, and kitchen areas as assigned by the CDP and the culinary management team.