Sushi Chef de Partie
Company: Rosewood Miramar Beach
Location: Santa Barbara
Posted on: August 3, 2022
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Job Description:
Job Description
Begin Your Rosewood Journey
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 Beachis looking for aSushiChef de Partieto join
theSushi CulinaryTeam!
Overview
The Chef de Partie is responsible for prep, set up and provide
quality service in all areas of hot food production to include, but
not limited to hot menu items, hot omakase items for sushi bar,
displays/ presentations of hot appetizers, entrees, side vegetable
dishes, sauce and stock 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 Kitchen Supervisor 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 Kitchen Supervisor 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.
-Prepare amenity orders for Room Service in accordance with
specified requirements and hotel standards.
-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 Saut--, Grill & Sauce from the menu items for
designated F&B outlets.
-Prepare all dishes following recipes and yield guides, according
to department standards.
-Inform the Kitchen Supervisor of any shortages before the item
runs out.
-Communicate any assistance needed during busy periods to the
Kitchen Supervisor to ensure optimum service to guests.
-Inform Kitchen Supervisor 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 potwash 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.
Rosewood Miramar Beach
Rosewood Miramar Beach features 161 ultra-luxury guestrooms across
16 acres, including a glamorous Presidential Residence, a Bridal
Suite, and multi-bedroom family bungalows nestled among rolling
lawns and mature landscaping. Guests are treated to estate-style
service, entirely personalized to complement their every need.
Amenities include an oceanside bar and restaurant with an outdoor
terrace, a signature restaurant, two swimming pools, a Sense-- spa,
a state-of-the-art fitness center, a beach club, and a screening
room. In addition, the resort offers 12,000 square feet of indoor
and outdoor event space including a 6,000-square-foot ballroom.
Competitive Benefits
-Medical
-Dental
-Vision
-401k
-Paid Time Off
-Rosewood Complimentary Nights
Connect with us:
-LinkedIn:
https://www.linkedin.com/company/rosewood-hotels-&-resorts
-Facebook: https://www.facebook.com/RosewoodMiramar
-Instagram: https://www.instagram.com/rosewoodmiramar
Keywords: Rosewood Miramar Beach, Santa Barbara , Sushi Chef de Partie, Hospitality & Tourism , Santa Barbara, California
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