Exciting opportunity to join the amazing team at the Hilton Cincinnati Netherland Plaza as our Chef de Partie. The Chef de Partie will assist the Executive Chef in managing the team and guide to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchens. Responsibilities: • Plan, prepare, and implement high-quality food and beverage products and set-ups in all areas of the restaurant. • Work seamlessly with recipes, standards, and plating guides. • Maintain all HACCP aspects within the hotel operation. • Focus on constant improvement of training manuals and SOPs. • Participate actively in quality initiatives in order to constantly improve the culinary operation, meet targets, and keep communication flowing. • Assist in inventory taking. • Prepare menus as requested, in a timely fashion. • Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. • Effectively respond to guests’ requests. • Assist in requisitioning for and controlling production. • Coordinate, organize, and participate in all production pertaining to the kitchen. • Check and follow up on the assembling of ingredients and equipment for the à la carte menu, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control, and costing at all times. • Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. • Follow up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef. • Work closely with the Executive Chef in determining the quantity of food items and ingredients to be produced, bought, or prepared for that day. • Exercise maximum control on wastage to achieve optimum profitability. • Check all equipment belonging to the department and make sure that all is in good working order, and if necessary, report faults or problems to the Executive Chef. • Prepare the necessary work orders for the Engineering department. • Ensure that recipes and costings are established and updated. • Monitor food quality and quantity to ensure the most economical usage of ingredients. • Check that the quality of food prepared by team members meets the required standard and make necessary adjustments. • Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. • Oversee the cleanliness and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. • Carry out any other reasonable duties and responsibilities as assigned. SUPERVISORY RESPONSIBILITIES: Directly supervises 10 to 15 employees in the Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Qualifications: 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. EDUCATION AND/OR EXPERIENCE:Culinary diploma or relevant cooking training (preferred). Previous experience in a professional kitchen. Strong knowledge of cooking techniques and kitchen operations. Understanding of food safety and sanitation standards. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills.

• Plan, prepare, and implement high-quality food and beverage products and set-ups in all areas of the restaurant. • Work seamlessly with recipes, standards, and plating guides. • Maintain all HACCP aspects within the hotel operation.  • Focus on constant improvement of training manuals and SOPs. • Participate actively in quality initiatives in order to constantly improve the culinary operation, meet targets, and keep communication flowing. • Assist in inventory taking. • Prepare menus as requested, in a timely fashion. • Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. • Effectively respond to guests’ requests. • Assist in requisitioning for and controlling production. • Coordinate, organize, and participate in all production pertaining to the kitchen.  • Check and follow up on the assembling of ingredients and equipment for the à la carte menu, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control, and costing at all times. • Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. • Follow up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef. • Work closely with the Executive Chef in determining the quantity of food items and ingredients to be produced, bought, or prepared for that day.  • Exercise maximum control on wastage to achieve optimum profitability. • Check all equipment belonging to the department and make sure that all is in good working order, and if necessary, report faults or problems to the Executive Chef.  • Prepare the necessary work orders for the Engineering department. • Ensure that recipes and costings are established and updated. • Monitor food quality and quantity to ensure the most economical usage of ingredients. • Check that the quality of food prepared by team members meets the required standard and make necessary adjustments. • Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. • Oversee the cleanliness and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. • Carry out any other reasonable duties and responsibilities as assigned.SUPERVISORY RESPONSIBILITIES:Directly supervises 10 to 15 employees in the Kitchen Department. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.