JdV by Hyatt
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Chef De Partie- Valle
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JdV by Hyatt Summary
Join our Michelin Star restaurant and award-winning Chef Roberto Alcocer at Vallé, a Guadalupe Valley Kitchen as he draws on the traditions of Mexico’s renowned wine region and the bounty of local farms and seafood, to create Valle’s bold cuisine paired with a selection of Mexican wine. Best enjoyed on the seaside dining veranda in the Dining Room which boasts beautiful ocean views. Guests can enjoy an intimate dining experience with a Chef\'s tasting menu or a la carte, or a special celebratory evening up to eight in our private dining room. Organization
JDV Oceanside Salary
The salary range for this position is $70,304-$79,400. The Seabird Resort & Mission Pacific Hotel reasonably expects to pay within this range. Decisions regarding individual salaries will be based on factors such as experience and education. What You\'ll Be Doing In This Role
Under the general direction of the Chef de Cuisine, the Chef de Partie focuses on service for the restaurant, inn, and all other guest experiences. The Chef de Partie is responsible for overseeing and ensuring quality standards for all assigned areas. The position will have occasional contact with guests and thus a warm, genuine hospitality and willingness to assist the guest is paramount to achieving our guests\' experiences. Understand the quality requirements and expectations of the restaurant. Prioritize daily work schedules with fellow Chefs and Stages. Ensure all necessary items are in the restaurant at the start of the shift through personal inspection. Communicate needs in a timely manner, ensuring ingredients meet quality standards and align with Management Team expectations. Report discrepancies promptly. Ensure all areas are finished and organized in a timely manner and to the standard of the restaurant. Produce efficiently, consistently, and accurately as directed by the Sous Chefs, Chef de Cuisine, and Executive Chef. Assist in training and mentoring team members. Maintain an accurate recipe book and journal for techniques, ensuring it is current with the menu and company documentation procedures. Collaborate in menu changes and development where appropriate. Ensure all food and products are consistently prepared and served according to recipes, portioning, preparation, serving, and health standards. Organize and prioritize daily responsibilities to ensure timely completion. Maintain a clean, sanitary, and safe work environment; keep all areas clean and organized at all times. Work with the team to meet or exceed standards for appearance of facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment. Communicate effectively with all team members to assure standards are achieved. Take appropriate action to rectify any issues that arise. Ensure equipment is kept clean and in excellent working condition. Attend scheduled employee meetings and contribute to ideation sessions. Provide mentorship to new and less experienced staff members. Maintain flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates. All other duties as assigned by supervisor. Benefits
12 Complimentary hotel room nights at Hyatt hotels worldwide Unlimited colleague and friends & family discounted room rates at Hyatt hotels worldwide Bereavement and jury duty pay Vacation, sick, and new child leave Medical, dental and vision insurance, discounted prescriptions, life and disability insurance, flexible spending account Retirement Savings Plan option (401K) with employer match Employee Stock Purchase Plan Complimentary employee meals And more Qualifications
Michelin star restaurant experience Experience in Mexican cuisine Minimum 3 years of fine dining restaurant and culinary experience Commitment to quality, excellence, and genuine hospitality Passion for creating unique guest experiences, food, and beverage Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints Ability to listen, communicate, and make connections Commitment to quality technique and continued refinement of skills Commitment to constant growth and professional development Fluency in English (read, write, speak) Basic math and computer skills Punctual and reliable Physical ability to work in a standing position for long periods; ability to lift up to 50 pounds; capable of frequent bending, reaching, and climbing stairs Continual use of manual dexterity and fine motor skills Environmental And/Or Physical Requirements
Ability to perform essential job functions safely and in compliance with standards Must be able to lift and carry up to 50 pounds Ability to stand and/or sit for prolonged periods Ability to move through work areas and handle a changing environment EEO Statement
All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
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Chef De Partie- Valle
role at
JdV by Hyatt Summary
Join our Michelin Star restaurant and award-winning Chef Roberto Alcocer at Vallé, a Guadalupe Valley Kitchen as he draws on the traditions of Mexico’s renowned wine region and the bounty of local farms and seafood, to create Valle’s bold cuisine paired with a selection of Mexican wine. Best enjoyed on the seaside dining veranda in the Dining Room which boasts beautiful ocean views. Guests can enjoy an intimate dining experience with a Chef\'s tasting menu or a la carte, or a special celebratory evening up to eight in our private dining room. Organization
JDV Oceanside Salary
The salary range for this position is $70,304-$79,400. The Seabird Resort & Mission Pacific Hotel reasonably expects to pay within this range. Decisions regarding individual salaries will be based on factors such as experience and education. What You\'ll Be Doing In This Role
Under the general direction of the Chef de Cuisine, the Chef de Partie focuses on service for the restaurant, inn, and all other guest experiences. The Chef de Partie is responsible for overseeing and ensuring quality standards for all assigned areas. The position will have occasional contact with guests and thus a warm, genuine hospitality and willingness to assist the guest is paramount to achieving our guests\' experiences. Understand the quality requirements and expectations of the restaurant. Prioritize daily work schedules with fellow Chefs and Stages. Ensure all necessary items are in the restaurant at the start of the shift through personal inspection. Communicate needs in a timely manner, ensuring ingredients meet quality standards and align with Management Team expectations. Report discrepancies promptly. Ensure all areas are finished and organized in a timely manner and to the standard of the restaurant. Produce efficiently, consistently, and accurately as directed by the Sous Chefs, Chef de Cuisine, and Executive Chef. Assist in training and mentoring team members. Maintain an accurate recipe book and journal for techniques, ensuring it is current with the menu and company documentation procedures. Collaborate in menu changes and development where appropriate. Ensure all food and products are consistently prepared and served according to recipes, portioning, preparation, serving, and health standards. Organize and prioritize daily responsibilities to ensure timely completion. Maintain a clean, sanitary, and safe work environment; keep all areas clean and organized at all times. Work with the team to meet or exceed standards for appearance of facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment. Communicate effectively with all team members to assure standards are achieved. Take appropriate action to rectify any issues that arise. Ensure equipment is kept clean and in excellent working condition. Attend scheduled employee meetings and contribute to ideation sessions. Provide mentorship to new and less experienced staff members. Maintain flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates. All other duties as assigned by supervisor. Benefits
12 Complimentary hotel room nights at Hyatt hotels worldwide Unlimited colleague and friends & family discounted room rates at Hyatt hotels worldwide Bereavement and jury duty pay Vacation, sick, and new child leave Medical, dental and vision insurance, discounted prescriptions, life and disability insurance, flexible spending account Retirement Savings Plan option (401K) with employer match Employee Stock Purchase Plan Complimentary employee meals And more Qualifications
Michelin star restaurant experience Experience in Mexican cuisine Minimum 3 years of fine dining restaurant and culinary experience Commitment to quality, excellence, and genuine hospitality Passion for creating unique guest experiences, food, and beverage Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints Ability to listen, communicate, and make connections Commitment to quality technique and continued refinement of skills Commitment to constant growth and professional development Fluency in English (read, write, speak) Basic math and computer skills Punctual and reliable Physical ability to work in a standing position for long periods; ability to lift up to 50 pounds; capable of frequent bending, reaching, and climbing stairs Continual use of manual dexterity and fine motor skills Environmental And/Or Physical Requirements
Ability to perform essential job functions safely and in compliance with standards Must be able to lift and carry up to 50 pounds Ability to stand and/or sit for prolonged periods Ability to move through work areas and handle a changing environment EEO Statement
All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
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