Chef De Partie

Park Hyatt Los Cabos at Cabo del Sol

Salt Lake City, Northern (UT, KY)

Hybrid

USD 42,000 - 62,000

Full time

5 hours ago

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Job summary

Grand Hyatt Deer Valley in Park City, UT is seeking a Chef de Partie to lead mise-en-place and buffet preparation for event orders, ensuring items are presented elegantly and hygienically. You will supervise staff to maintain high service standards and coordinate with butchers for buffet needs.

The role requires formal culinary education or apprenticeship, 3-5 years of progressive experience, and food safety certifications such as HACCP or ServSafe.

Qualifications

Formal culinary education or apprenticeship with a strong foundation in international cuisines.
Minimum of 3-5 years of progressive experience as a Chef de Partie or similar role in a reputable establishment.
Possession of relevant food safety certifications (e.g., HACCP, ServSafe)
Commitment to delivering exceptional guest service with a passion for the hospitality industry.

Responsibilities

To check all event orders and to prepare mise-en-place for all items needed.
To supervise the staff to maintain high standard of service.
To prepare the food for the buffet in a very presentable way.
To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at alltimes.
To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.
To double checks all the areas of responsibilities to ensure that everything is done properly.
Assists in briefing the staff to improve the working methods.
To carry out any reasonable duties as may be requested by the department head.
To maintain a spirit of co-operation among the staff.
To report for duty as per the Rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.
To train, develop, guide and motivate colleagues.
To assist all departments when required.
To attend departmental communication meetings & training sessions and to operate in line with the instructions received.
To be responsible for a clean and tidy working area.
To be aware of any activities/ events operating within the hotel in order to promote and maximize sales.
To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.
To ensure energy and water saving.
To report any maintenance defects to an immediate supervisor or the engineering department.
To operate all equipment as per the operating guidelines.
To have full knowledge of the hotel safety and emergency procedures.
To comply with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment.
To be aware of all local customs.
To adhere to the hotel rules at all times.
To support the hotel’s environmental projects.

Skills

Culinary education

Apprenticeship

Food safety certification

Guest service passion

Education

Formal culinary education or apprenticeship

HACCP certification

ServSafe certification

Job description

Close Inclusive Collection Job Postings Notification

"When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means. "

The Chef De Partie is responsible for the preparation of the menu items for all event orders in such a manner that they are presentable and hygienic according to the required standards.

Main Duties & Responsibilities

To check all event orders and to prepare mise-en-place for all items needed.
To supervise the staff to maintain high standard of service.
To prepare the food for the buffet in a very presentable way.
To work closely with the stewarding staff to ensure the work areas are kept clean and hygienic at alltimes.
To co-ordinate with the butcher with regards to the food items needed to prepare for the buffets, functions, etc.
To double checks all the areas of responsibilities to ensure that everything is done properly.
Assists in briefing the staff to improve the working methods.
To carry out any reasonable duties as may be requested by the department head.
To maintain a spirit of co-operation among the staff.
To report for duty as per the Rota, clean and tidy, wearing the correct uniform and name badge and ensure that the attendance record is signed both at the beginning and at the end of the shift.
To train, develop, guide and motivate colleagues.
To assist all departments when required.
To attend departmental communication meetings & training sessions and to operate in line with the instructions received.
To be responsible for a clean and tidy working area.
To be aware of any activities/ events operating within the hotel in order to promote and maximize sales.
To suggest means and ways of reducing costs without effecting the quality and standard of the hotel.
To ensure energy and water saving.
To report any maintenance defects to an immediate supervisor or the engineering department.
To operate all equipment as per the operating guidelines.
To have full knowledge of the hotel safety and emergency procedures.
To comply with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment.
To be aware of all local customs.
To adhere to the hotel rules at all times.
To support the hotel’s environmental projects.

Qualifications

Formal culinary education or apprenticeship with a strong foundation in international cuisines.
Minimum of 3-5 years of progressive experience as a Chef de Partie or similar role in a reputable establishment.
Possession of relevant food safety certifications (e.g., HACCP, ServSafe)
C ommitment to delivering exceptional guest service with a passion for the hospitality industry.

Grand Hyatt Deer Valley | Park City , UT , US

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