Chef de Partie

Chef de Partie responsible for preparing and cooking meals to Marriott standards, regulating oven temperatures, pulling and thawing food, ensuring accurate portions, presentation and garnish, and maintaining food logs. Collaborates with team, assists management on hiring, training, scheduling, and coaching, follows safety policies, maintains professional appearance, protects assets, and communicates menu specials and stock to F&B staff. Requires effective communication, adherence to quality standards, endurance for long periods of standing, and ability to lift up to 25 pounds; relevant technical or vocational education and a minimum of 3 years of related experience are preferred.