Chef de Partie - Hawthorn Grill - Full Time

J W Marriott; Las Vegas (NV); On-site; USD 52,000 - 76,000; Full time

Job summary

JW Marriott Las Vegas is seeking a Chef de Partie to prepare hot and cold dishes across culinary stations with strong knife skills and knowledge of techniques. You will maintain station readiness, support teamwork, and uphold brand standards in a fast-paced environment.

The role requires at least 5 years in culinary food service, good stove and service flow understanding, and commitment to safety and sanitation.

Qualifications

• Education: High School Diploma or GED.
• Experience: Minimum 5 years in culinary food service.
• Skills: prep dishes to standards, station prep, presentation, coordination, mentoring, safety and sanitation.

Responsibilities

• Prepare and execute all menu items at assigned station per standards.
• Support and oversee kitchen operations and line cooks with Sous Chefs and Chefs.
• Direct tasks across kitchen as needed.
• Develop, write, and cost menus with accuracy.
• Assist in ordering food items as directed.
• Maintain documentation including menu changes and logs.
• Attend Chef meetings and planning sessions.
• Work independently at all stations when required.
• Follow recipes with consistency and precision.
• Maintain a clean, safe, and organized kitchen environment.
• Meet fire and ticket times to uphold service efficiency.
• Assist with restocking and storing daily requisitions.
• Replenish dishes and utensils as needed.
• Perform tasks assigned by management.

Skills

Consistent dish preparation

Station upkeep

Presentation and portion control

Coordination and communication

Mentoring junior staff

Safety and sanitation

Education

High School Diploma or GED

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full-time Regular 2012 Full-Time Culinary Las Vegas, NV, US

2 days ago Requisition ID: 5315

Reports To: Sous Chef/Room Chef

Department: Culinary

Shift: Varies

Role:

The Chef de Partie is will prep and cook hot and cold foods in any of the culinary operations. Must have previous culinary experience, good knife skills and understanding of culinary terms and techniques. Perform job responsibilities satisfactorily and according to department standards Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

Qualifications:

• Education: High School Diploma or GED
• Experience: Must have a minimum 5-year experience in culinary food service.
• Skills:
  • Ability to prepare dishes consistently, follow recipes, and execute core cooking techniques at a high standard.
  • Maintaining a well-prepared station, keeping service organized, and performing efficiently under pressure.
  • Ensuring dishes meet presentation, portion, and taste standards while monitoring ingredient freshness.
  • Coordinating with other stations and communicating clearly with chefs and teammates during fast-paced service.
  • Guiding junior staff, supporting team success, and maintaining a positive, professional kitchen environment.
  • Upholding proper safety, sanitation, labeling, and storage practices at all times.

Required Work Cards needed:

• Valid Clark County Health Card

Key Responsibilities:

Responsibilities include, but are not limited, to the following:

• Prepare and execute all menu items according to established standards and assigned station duties, as directed by Sous Chefs and Chefs.
• Support and oversee kitchen operations, production, and line cooks—both in partnership with and in the absence of Sous Chefs and Chefs.
• Assess, coordinate, and direct required tasks across any kitchen as needed.
• Develop, write, and cost menus with accuracy and attention to detail.
• Assist in ordering food items as directed by Sous Chefs and Chefs.
• Maintain thorough documentation, including menu changes, temperature logs, and meeting notes.
• Attend scheduled meetings such as Chef meetings, BEO meetings, and planning sessions.
• Work all stations in any kitchen independently and confidently, without supervision.
• Follow and execute all recipes with consistency and precision.
• Maintain a clean, safe, and organized work environment at all times.
• Ensure proper fire times and ticket times are met to uphold service efficiency.
• Assist with restocking, rotating, and storing daily requisitions.
• Replenish dishes, silverware, and related items as needed.
• Perform all reasonable tasks assigned by management within the scope of the role.

The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.

Essential Job Functions:

The physical demands described here reflect the essential functions of this position. In compliance with the Americans with Disabilities Act (ADA) and Nevada Revised Statutes (NRS) 613.330, reasonable accommodations will be provided to qualified individuals with disabilities.

Work is performed in a (type of location, i.e., office, kitchen, restaurant, casino, etc.) environment and in other locations throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases too loud. Additionally, smoking is permitted in casino areas consistent with Nevada state regulations, which are followed by the employer.

• Interacts with management, applicants, fellow Associates and guests.
• Ability to verbally communicate effectively with guests and coworkers
• Ability to communicate effectively through written documents in English.
• Requires prolonged standing and mobility, bending and reaching.
• Requires transporting, pushing, pulling, and maneuvering items weighing up to 100 lbs.
• Requires lifting items weighing up to 50 lbs.?