Trabajos chef de partie en Texas

Job DescriptionP.F. Chang's Pay Range (based on experience): $16.00 - $20.00 / hour Benefits we offer for this position: All team members: * Competitive pay * Flexible scheduling * Paid on the job training * Opportunities for advancement – we promote from within * Discounted meals * Employee referral program. * Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: * 401(k) retirement plan (based on hours worked) * Medical, dental and vision insurance (based on hours worked) * Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest’s needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: * Prepare and cook all food items to company specifications * Plates prepared foods based on chef’s guidance * Responsible for the setup, operation, break down, and cleaning of all kitchen equipment * May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. * Uphold our high restaurant kitchen sanitation and food service safety standards Job Requirements: * Previous experience is not required – we will train you! * Have a current Food Handler’s Card where applicable, or we will help you obtain. * A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes. * Ability to learn restaurant menu and recipes. * Knowledge of all chemicals used in the building. * Excellent customer service skills and etiquette. * Ability to multi-task in a fast-paced teamwork environment. * Flexibility to work a variety of shifts. * Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist. * Must be at least 18 years old. Why work for us? Because it’s more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now * Search for jobs by keyword or location. * Gather your work history, and if applicable, prepare your resume for submission. * Click “Apply Now” to submit your application.

Job DescriptionDescription: The A La Carte Sous Chef reports to the Executive Chef and Executive Sous Chef. The A La Carte Sous Chef should be driven and passionate about creating exquisite food from scratch. We pride ourselves on building recipes and menus from the ground up, showcasing some of the best ingredients in the world. The Coronado club can be somewhat of a "chefs playground" with most holidays and weekends off, a theoretical open canvas, creative freedom & flexibility, and a Rockstar team in place. Although the position can be mentally & physically demanding at times, it is especially rewarding to a motivated chef that's looking to take that next step. Job Requirements: Effective communication, organization and participation in the training of the culinary staff are core responsibilities. This position requires an individual who holds himself to the highest culinary standards and is motivated, creative, technically skilled and able to inspire others to excellence. Uniform: Uniform must be clean and pressed. All kitchen personnel involved in food preparation wear the following regulation uniform: • White chef's coat, • Black chef's trousers, • Black non-skid shoes, • Hair restrainer (provided by the club), • Black chef’s hat, • White or grey plain undershirt Job Description: • Report to work promptly, • Communicate clearly and develop strong working relationships with the front-of-the-house staff working events each day., • Have a clear understanding of each station in the kitchen., • Adhere to standardized recipes., • Keep event/batch recipes in a place accessible to all kitchen staff., • Responsible for all food production from start to finish, including cleaning and organizing all walk-in and reach-in refrigerators., • Focus on food safety, a clean working environment, and carefully consider safe cooking practices. Consistently check the temperatures of foods and follow proper procedures regarding chilling, re-heating, and holding food., • Costing of all standardized recipes and dishes, • Minimize waste and spoilage, • Menu development and plate design, • Create a positive working environment, • Maintain all standards as laid out in the Coronado Club Handbook. Additional Responsibilities: • Assist Executive Chef and Executive Sous Chef with the development and training of culinary staff., • Maintains cleaning standard checklists and aids supervisors in the final inspection of all side duties and closing responsibilities., • Fulfills the role of liaison between chefs de partie and supervisors, giving all necessary communication., • Inventory management, ordering, labor, food costing, and employee developmental skills training., • Aid sous chefs in developing daily specials and menu offerings focusing on creativity and cross-utilization of inventory. Requirements: Job Requirements: Effective communication, organization and participation in the training of the culinary staff are core responsibilities. This position requires an individual who holds himself to the highest culinary standards and is motivated, creative, technically skilled and able to inspire others to excellence. Additional Requirements: • Proficient in butchery, meat, and fish fabrication., • Foundation in baking methods, unit conversions, standardized recipes, and strong knife skills., • ServSafe Certified, • Experience in high-volume production Physical Requirements: • The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day., • Use hands to handle or feel objects, tools and/or controls., • Reach with hands and arms., • Hearing and talking are sufficient enough to communicate with members, guests, vendors, and staff., • Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus., • Must be able to push, pull or lift up to 50 pounds., • Independent mobility through the club., • The successful function of this position requires employees to lift 50 lbs without struggle and be physically capable of working on their feet for long hours at a stretch.

Job DescriptionCompany Description Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories. Job Description 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. Maintain organization, cleanliness and sanitation of work areas and equipment. • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended., • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day., • Maintain positive guest relations at all times., • Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately., • Resolve guest complaints, ensuring guest satisfaction., • Monitor and maintain cleanliness, sanitation and organization of assigned work areas., • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements., • Meet with Chef de Partie/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance., • Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys., • Complete opening duties:, • Set up workstation with required mis en place, tools, equipment and supplies., • Inspect the cleanliness and working condition of all tools, equipment and supplies., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef de Partie or Sous Chef of any supplies that need to be requisitioned for the day's tasks., • Transport supplies from the Storeroom and stock in designated areas., • Start prep work on items needed for the particular menu of the day., • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service., • Continue prep work after the meal period for the next meal service., • Prepare all menu items following recipes and yield guide., • Inform the Sous Chef of any shortages before the item runs out.Qualifications, • 1-year experience as a Cook at a Full Service Hotel or Restaurant., • High school graduate or equivalent vocational training certificate., • Certification of Culinary training or apprenticeship., • Ability to communicate in English, both verbal and non-verbal., • Compute basic arithmetic., • Provide legible communication., • Comprehend and follow recipes., • Expand/condense recipes. Additional Information What’s in it for you: • Paid time off, • Medical, Dental and Vision Insurance, • 401K Retirement Plan, • Complimentary Shift Meal, • Employee benefit card offering discounted rates in Accor worldwide., • Learning programs through our Academy designed to sharpen your skills., • Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21, • Career development opportunities with national and international promotion opportunities

Job DescriptionDescription: The Chef de Partie plays a key role in the kitchen, responsible for preparing assigned dishes or components with precision, speed, and consistent quality. They are expected to maintain high standards of cleanliness, organization, and technique while working efficiently in a fast-paced environment. Beyond their technical execution, the Chef de Partie sets a professional example for peers and junior staff by upholding kitchen values such as teamwork, accountability, and clear communication. Their ability to lead from their station and demonstrate core skills positions them for continued growth and advancement within the culinary team. Operational Responsibilities: • Work 4–5 days per week in the restaurant, following all company training programs., • Maintain a positive outlook to boost morale and contribute to a collaborative, high-performing team., • Mentor fellow teammates while supporting productivity, consistency, and innovation., • Keep all workstations and shared areas clean, organized, and well-maintained throughout each shift., • Monitor, taste, rotate, and track all food items in your area while minimizing waste and communicating stock needs to the Chef team., • Communicate clearly and efficiently using both verbal and non-verbal cues., • Arrive prepared with sharpened knives and wear clean, wrinkle-free uniform items daily., • Coordinate with Front of House staff to enhance the guest experience., • Be an ambassador for the company and maintain professionalism in and outside of work., • Strong culinary skills and attention to detail., • Positive attitude and ability to maintain high morale., • Effective communication skills, both verbal and non-verbal., • Ability to work collaboratively in a fast-paced environment., • Professionalism and commitment to representing the company., • Flexibility to work 40-50 hours per week., • Ability to work efficiently and safely during shifts., • A typical work week for this position is 40-45 hours. Hours vary based on needs of the market and the department., • Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements., • Exposure to hot, cold, and potentially hazardous equipment is possible., • 3 Sick Days annually, • 50% discount at all ERHG/Market Restaurants, • 20% discount on retail, • Employer Contribution to Health Insurance, • 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000

Job DescriptionDescription: The Pastry Chef de Partie plays an important role in the success of the pastry program, overseeing the preparation and execution of assigned desserts and pastry items with consistency, precision, and care. They are expected to maintain high standards of quality and efficiency, ensuring each product aligns with the restaurant's culinary vision. Beyond technical execution, the Pastry CDP sets a strong example through professionalism, cleanliness, organization, and teamwork. This role also involves mastering foundational skills essential for future growth and leadership within the kitchen. Operational Responsibilities: • Work 4–5 days per week in the restaurant, following all company training programs., • Maintain a positive outlook to boost morale and contribute to a collaborative, high-performing team., • Mentor fellow teammates while supporting productivity, consistency, and innovation., • Keep all workstations and shared areas clean, organized, and well-maintained throughout each shift., • Monitor, taste, rotate, and track all food items in your area while minimizing waste and communicating stock needs to the Chef team., • Communicate clearly and efficiently using both verbal and non-verbal cues., • Arrive prepared with sharpened knives and wear clean, wrinkle-free uniform items daily., • Coordinate with Front of House staff to enhance the guest experience., • Be an ambassador for the company and maintain professionalism in and outside of work., • Strong culinary skills and attention to detail., • Positive attitude and ability to maintain high morale., • Effective communication skills, both verbal and non-verbal., • Ability to work collaboratively in a fast-paced environment., • Professionalism and commitment to representing the company., • Flexibility to work 40-50 hours per week., • Ability to work efficiently and safely during shifts., • A typical work week for this position is 40-45 hours. Hours vary based on needs of the market and the department., • Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements., • Exposure to hot, cold, and potentially hazardous equipment is possible., • 3 Sick Days annually, • 50% discount at all ERHG/Market Restaurants, • 20% discount on retail, • Employer Contribution to Health Insurance, • 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000

Job DescriptionDescription: The Chef de Partie plays a key role in the kitchen, responsible for preparing assigned dishes or components with precision, speed, and consistent quality. They are expected to maintain high standards of cleanliness, organization, and technique while working efficiently in a fast-paced environment. Beyond their technical execution, the Chef de Partie sets a professional example for peers and junior staff by upholding kitchen values such as teamwork, accountability, and clear communication. Their ability to lead from their station and demonstrate core skills positions them for continued growth and advancement within the culinary team. Operational Responsibilities: • Skilled in stretching hand-tossed pizzas with precision and consistency., • Familiarity with live-fire or wood-fire operations., • Experience monitoring and tracking dough proofing stages to ensure optimal quality., • Work 4–5 days per week in the restaurant, following all company training programs., • Maintain a positive outlook to boost morale and contribute to a collaborative, high-performing team., • Mentor fellow teammates while supporting productivity, consistency, and innovation., • Keep all workstations and shared areas clean, organized, and well-maintained throughout each shift., • Monitor, taste, rotate, and track all food items in your area while minimizing waste and communicating stock needs to the Chef team., • Communicate clearly and efficiently using both verbal and non-verbal cues., • Arrive prepared with sharpened knives and wear clean, wrinkle-free uniform items daily., • Coordinate with Front of House staff to enhance the guest experience., • Be an ambassador for the company and maintain professionalism in and outside of work., • Strong culinary skills and attention to detail., • Positive attitude and ability to maintain high morale., • Effective communication skills, both verbal and non-verbal., • Ability to work collaboratively in a fast-paced environment., • Professionalism and commitment to representing the company., • Flexibility to work 40-50 hours per week., • Ability to work efficiently and safely during shifts., • A typical work week for this position is 40-45 hours. Hours vary based on needs of the market and the department., • Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements., • Exposure to hot, cold, and potentially hazardous equipment is possible., • 3 Sick Days annually, • 50% discount at all ERHG/Market Restaurants, • 20% discount on retail, • Employer Contribution to Health Insurance, • 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000

Job DescriptionDescription: The Coronado Club, a hidden gem in downtown Houston, serves some of the most discriminating palates in the state. We are in search of professional culinarians who espouse to the same ethos as our culture provides each day. Positive working environment, self-driven disciplines, opportunities of personal growth/education. For the right candidate we are willing to develop basic culinary skills to adopt these principles for even greater success. This position is designed for chefs-in-training who exhibit exceptional standards and capabilities. Ideally, this position will spend time rotating throughout the kitchen to develop competency in all stations. Responsibilities: • Report on time promptly at 7:00 am on Monday and 8:00 am Tuesday through Friday or as scheduled., • Responsibility includes role of entrementier: cooking and preparation of all side items and composed ingredients for all appetizers and entrees., • Must be proficient in butchery of all menu items. Assists the butcher as needed with protein fabrication., • All vegetable, starch and other production should be quick, timely, efficient and punctual. This station must be “locked down” before the pre-shift meeting at 11:00 a.m., • Follow standardized recipes., • Keep the station book up to date, organized and maintained and stored in an accessible location for all culinary staff to access., • Responsibilities include cleaning up and organizing the station. This includes walk-in and reach-in refrigerators, and proper sanitation and food storage., • Assist the banquet department with preparation for events as needed., • Attention to food safety, a clean working environment, and an overall attention to safe cooking practices are vital., • Clear and concise communication to Chef and immediate supervisors before, during and after a la carte and banquet services is critical. Uniform must be clean and pressed. All kitchen personnel involved in food preparation wear the following regulation uniform: • White chef's coat, • Black chef's trousers, • Black non-skid shoes (supplied by employee), • Hair restrainer, • Black chef’s hat, • White or grey plain undershirt, • Pens, • Thermometer (supplied by employee), • Proficient in fish and meat fabrication, • Comprehensive understanding of sauce making, • Advanced knife skills, • Ability to focus and complete task on a specific timeline, • The physical demands and work environment characteristics described here represent those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit…up to and sometimes more than eight hours per day., • Use hands to handle or feel objects, tools and/or controls., • Reach with hands and arms., • Hearing and talking sufficient enough to communicate with members, guests, vendors and staff., • Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus., • Must be able to push, pull or lift up to 50 pounds., • Must possess independent mobility throughout the club., • Successful function of this position requires employee to lift 50 lbs without struggle and be physically capable to work on their feet for long hours at a stretch.

Job DescriptionCompany Description Your team and working environment: Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space. This is your opportunity to be part of the most innovative and passionate hotel teams in one of the fastest growing markets in the United States. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Reporting to the Executive Assistant Pastry Chef, responsibilities and essential job functions include but are not limited to the following: Responsibilities • Understand the importance and demonstrate a commitment to our ‘Our Culinary Culture’., • As Chef de Partie you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to Cook positions to ensure a consistently high level of productivity., • In conjunction with the Sous Chef on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service., • Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation., • Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation., • Ensure all food is prepared according to the recipes and standards specified by the Chef de Cuisine and/or Sous Chef, this includes quality checks and tasting all food prior to it being served., • Ensure all kitchen Colleagues are aware of standards and expectations., • Communicate, monitor and delegate EHC and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EHC standard temperature logs are completed accurately., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Report tardiness and unsafe work practices immediately to the Chef on duty., • Responsible for operating your station including setting your colleagues up for success on your days off., • Actively share ideas, opinions and suggestions in daily shift briefings., • Liaise daily with Chefs to keep open lines of communication regarding guest feedback., • Continually strive to improve food preparation and presentations., • Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures., • Follow kitchen policies, procedures and service standards., • Paid time off, • Medical, Dental and Vision Insurance, 401K, • Complimentary shift meal, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies and Educational Assistance for further development, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability CommitteeQualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: • Strong interpersonal and problem-solving abilities., • Highly responsible & reliable., • Ability to work well under pressure in a fast-paced environment., • Ability to work cohesively as part of a team. This position requires: • Constant standing and walking throughout shift., • Frequent lifting and carrying up to 30 lbs., • Occasional kneeling, pushing, pulling, lifting. Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

Job Description At Austin Country Club, we serve up amazing culinary experiences at Harvey's, our fine-dining outlet. We're hiring a full-time Chef de Partie to lead the daily operations at Harvey's and ensure the kitchen team maintains high food quality, safety, and consistency standards. If you're a driven leader eager to grow in an elegant, upscale environment, keep reading about this Austin, TX role! PAY & BENEFITS • Competitive wage of $26.00/hour, • Health, dental & vision (eligible in 30 days), • Flexible Hours Including Weekends & Holidays, • Basic Life Insurance, • Short & Long-Term Disability, • 5 PTO days after 90 days, • 401k match up to 4% after 90 days, • Referral bonuses up to $1,500/year You'll play a key part in delivering the Harvey's fine-dining experience, leading a small team of 4 culinary professionals to ensure seamless operations and maintain an uncompromising standard of excellence for members. We're looking for a growth-driven leader to mentor our team, provide valuable coaching, and ensure all culinary operations meet club standards, recipes, and service expectations. Every day, you'll start service off right by inspecting line stations, product quality, mise en place, freshness, labeling, and sanitation compliance. You'll create precise prep lists to help efficiently prepare for upcoming meal service. During culinary service, you'll lead your team in delivering consistent, timely, and well-plated meals in coordination with the FOH staff. Cleanliness, organization, and food safety will be some of your top priorities, and you'll make sure all team members follow the proper procedures. You'll also help keep our menu fresh by collaborating with leadership to develop new items and seasonal offerings. Additionally, you'll assist with documenting recipes, monitoring costs, managing inventory, minimizing waste, and elevating the overall member experience. CHEF DE PARTIE QUALIFICATIONS Preference will be given to candidates with leadership or supervisory experience. The minimum requirements are: • 3+ years of culinary experience in an upscale or fine-dining environment, • Deep understanding of classic and modern cooking techniques, • Working knowledge of food safety and sanitation procedures, • Ability to deliver clean and efficient work in a high-expectation, fast-paced environment, • Deep knowledge of wine, spirits, beer, and food, with a strong understanding of proper service standards, including timing and execution of coursed dining experiences, • Excellent communication, leadership, and delegation skills APPLY TODAY Founded in 1899, Austin Country Club is one of Texas's oldest clubs and the home of renowned golf instructor Harvey Penick. As a private, family-oriented club rich in tradition, we pride ourselves on high-quality membership and exceptional customer service. Located along the Colorado River with scenic views and just 10 miles west of downtown Austin, our 180-acre property offers a unique setting. We believe that a great experience starts with great people. Our fast-paced, collaborative environment is mission-oriented, and to show appreciation for our employees, we provide generous perks, competitive compensation, and professional development opportunities. Grow your career as our Chef de Partie! Apply using our short initial form. Job Posted by ApplicantPro

Job DescriptionCompany Description Your team and working environment: Austin's largest luxury property, Fairmont Austin offers 1,048 guestrooms and suites, along with over 140,000 square feet of meeting and event space. This is your opportunity to be part of the most innovative and passionate hotel teams in one of the fastest growing markets in the United States. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: Responsibilities • Understand the importance and demonstrate a commitment to our ‘Our Culinary Culture’., • As Chef de Partie you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to Cook positions to ensure a consistently high level of productivity., • In conjunction with the Sous Chef on duty you will supervise your colleagues to ensure the highest level of production and the efficient execution of service., • Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation., • Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation., • Ensure all food is prepared according to the recipes and standards specified by the Chef de Cuisine and/or Sous Chef, this includes quality checks and tasting all food prior to it being served., • Ensure all kitchen Colleagues are aware of standards and expectations., • Communicate, monitor and delegate EHC and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EHC standard temperature logs are completed accurately., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Report tardiness and unsafe work practices immediately to the Chef on duty., • Responsible for operating your station including setting your colleagues up for success on your days off., • Actively share ideas, opinions and suggestions in daily shift briefings., • Liaise daily with Chefs to keep open lines of communication regarding guest feedback., • Continually strive to improve food preparation and presentations., • Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures., • Follow kitchen policies, procedures and service standards., • Paid time off, • Medical, Dental and Vision Insurance, 401K, • Complimentary shift meal, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies and Educational Assistance for further development, • Opportunity to develop your talent and grow within your property and across the world!, • Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability CommitteeQualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: • Strong interpersonal and problem-solving abilities., • Highly responsible & reliable., • Ability to work well under pressure in a fast-paced environment., • Ability to work cohesively as part of a team. This position requires: • Constant standing and walking throughout shift., • Frequent lifting and carrying up to 30 lbs., • Occasional kneeling, pushing, pulling, lifting. Additional Information Your team and working environment: A team of Heartists that are committed to working together, supporting each other, and providing the best guest experience, Feel Valued, Feel Sparked, We Are One Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. We commit to a future where diverse identities are celebrated, and equitable and inclusive practices are woven into the fabric of everything we do as an organization. Fairmont Austin is proud to be an Equal Opportunity Employer. EOE/M/F/D/V

Fairmont Hotel - 101 Red River Street - Responsibilities: Supervise colleagues to ensure highest level of production and efficient execution of service; Maintain proper rotation of product in all chillers to minimize wastage/spoilage; Ensure all food is prepared according to the recipes and standard

Fairmont Hotel - - Responsibilities: Lead pastry station and supervise the team to ensure high-level production and efficient service; Ensure all food is prepared according to recipes and standards and conduct quality checks; Communicate and enforce EHC and Servesafe standards and maintain temperat

Auberge Resorts - - Responsibilities: Oversees the production of mise en place and monitors proper storage and rotation of product; Assists in training new team members and developing their core competency on all pastry techniques; Develops new seasonal items as needed; Assists in organising all pr