Chef de Partie

Prepare and cook food according to recipes and standards; regulate oven, broiler, grill, and roaster temperatures; manage portioning, presentation, and garnishes; maintain food logs and uphold quality, safety, and sanitation standards. Inform Chef of excess items for daily specials and coordinate with Food & Beverage service staff on menu specials and stock levels. Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; uphold safety policies and protect company assets. Maintain professional appearance and confidentiality, anticipate guest service needs, and communicate clearly. Develop positive working relationships, support team goals, listen to concerns, ensure adherence to quality standards, and perform other reasonable duties as assigned. Stand or move for extended periods; lift up to 25 pounds. Fluency in Marriott quality expectations and procedures is implied by context of the role.