Demi Chef de Partie

Demi Chef de Partie responsible for preparing meals, maintaining oven/broiler/grill/roaster temperatures, thawing frozen items, portioning and plating with garnish, maintaining food logs, monitoring quality and quantity, communicating shortages and menu specials to staff, and ensuring adherence to recipes, quality standards, and safety policies. Supports management in hiring, training, scheduling, evaluating, coaching, and motivating kitchen staff; ensures timely service during peak periods; upholds professional conduct and uniform standards, protects company assets, and maintains confidentiality. Requires ability to stand for extended periods and lift up to 25 pounds; expects collaboration to achieve team goals and maintain high hospitality standards in a Marriott environment. Preferred Education: Technical, Trade, or Vocational School Degree; Minimum 3 years related experience; no supervisory requirement.