Pastry Chef De Partie (Temporary) - The Langham, Pasadena

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride.

Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more.

Check out what’s nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles.

 

JOB DESCRIPTION

Department: Culinary                                                       

Status:          Non-Exempt

Position:  Chef de Partie                                    

PLACE OF WORK:        Main Kitchen, Outlet Kitchens, Stewarding areas.

JOB OVERVIEW: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.  Direct, train and monitor performance of Line Cooks.  Maintain organization, cleanliness and sanitation of work areas and equipment.

REPORTS TO:               Chef de Cuisine /sous chef

KEY-RELATIONSHIPS:          

Internal: Kitchen Staff, Stewarding Staff, F&B Service Staff, Purchasing Department, Storeroom and Engineering.

External: Hotel Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.

SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

Qualifications:         

Essential:          

1. 8 years experience as a Line Cook at a 5 star hotel or restaurant.
2. Ability to work all stations on line.
3. Food handling certificate.
4. Ability to communicate in English with guests, co-workers and management to their understanding.
5. Ability to compute basic mathematical calculations.
6. Ability to provide legible communication.

            Desirable:         

1. High school diploma or equivalent vocational training certificate.
2. Certification of culinary training or apprenticeship.
3. Previous supervisory experience.
4. Ability to communicate in a second language, preferably Spanish.
5. Sanitation certificate.

Skills: 

Essential:

1. Ability to perform job functions with attention to detail, speed and accuracy.
2. Ability to prioritize, organize, delegate work and follow through.
3. Ability to be a clear thinker, remain calm and resolve problems using good judgment.
4. Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
5. Ability to maintain good coordination.
6. Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line.
7. Ability to work a _____ hour shift in hot, noisy and sometimes close conditions.
8. Ability to work with all products and food ingredients involved.
9. Ability to use all senses to ensure quality standards are met.
10. Ability to differentiate dates.
11. Ability to operate, clean and maintain all equipment required in job functions.
12. Ability to supervise, train and direct employees; give correction when needed.
13. Ability to comprehend and follow recipes.
14. Ability to expand and condense recipes.
15. Ability to perform job functions with minimal supervision.
16. Ability to work cohesively with co-workers as part of a team.
17. Ability to motivate staff and maintain a cohesive team.

            Desirable:                     

1. Artistic talent.

ESSENTIAL JOB FUNCTIONS:

1. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
3. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
4. Meet with Chef de Cuisine/ sous chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
5. Ensure that assigned staff has reported to work; document any late or absent employees.
6. Coordinate breaks for assigned staff.
7. Prepare and assign production and prep work for Line Cooks to complete; review priorities.
8. Communicate additions or changes to the assignments as they arise throughout the shift.  Identify situations, which compromise the department's standards and delegate these tasks.
9. Ensure that opening shift completes startup of kitchen line and designated prep work according to department procedures.
10. Complete opening duties:
11. Set up workstation with required mise en place, tools, equipment and supplies according to standards.
12. Inspect the cleanliness and working condition of all tools, equipment and supplies.  Ensure everything complies with standards.
13. Check production schedule and pars.
14. Establish priority items for the day.
15. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
16. Transport supplies from the storeroom and stock in designated areas.
17. Fabricate meat, fish and fowl for menu items.
18. Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.  Maintain throughout the shift.
19. Start prep work on items needed for the particular menu of the day and direct Line Cooks on it throughout the shift.
20. Check Micros printers on the line; ensure they are in working order and there is enough paper available for the shift.
21. Prepare all menu items following recipes and yield guides, according to department standards.
22. Inform the Sous Chef of any shortages before the item runs out.
23. Monitor performance of assigned staff and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel.
24. Assist Line Cooks wherever required to ensure optimum service to guests.
25. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
26. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
27. Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
28. Maintain production charts according to department standards.
29. Maintain proper storage procedures as specified by Health Department and hotel requirements.
30. Minimize waste and maintain controls to attain forecasted food cost.
31. Disinfect and sanitize cutting boards and worktables.
32. Transport empty, dirty pots and pans to the pot wash station.
33. Direct and assist Stewards in order to make clean up a more efficient process.
34. Breakdown workstation and complete closing duties according to department standards:
35. Return all food items to the proper storage areas.
36. Rotate all returned product.
37. Wrap, cover, label and date all items being put away.
38. Straighten up and organize all storage areas.
39. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
40. Return all unused and clean utensils/equipment to the specified locations.
41. Ice down hot items from the steam table, so they cool quickly.
42. Turn off all equipment not needed for the next shift.
43. Restock items that were depleted during the shift.
44. Ensure all Line Cooks' assignments are completed before they sign out.
45. Review status of work and follow-up actions required with the Sous Chef before leaving.
46. Document pertinent information in logbook.
47. Successful completion of the training/certification process.

SECONDARY FUNCTIONS:

1. Assist with inventories as scheduled.
2. Assist in plating up Banquet hot meals as assigned.
3. Follow maintenance program and cleaning schedule.
4. Perform duties in other areas of kitchen as assigned.
5. Work at off premise functions.
6. Research new menu items.
7. Attend designated meetings.

Salary Range:

$35.18

NOTE:

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise, each colleague remains, always, an “at will” colleague. 

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.