A hidden gem found within Jaleo at the Cosmopolitan of Las Vegas, é by josé andrés is the destination for discerning diners. Offering a clever and creative tasting menu of more than a dozen ‘tapitas’, this intimate space with 8 seats along a chef’s bar sets guests on a culinary journey led by José Andrés culinary vision and presented in an inspiring avant-garde style.
The Chef de Partie is in charge of the food production. The Chef de Partie is responsible for all culinary dishes that are prepared and served and for providing their guests an amazing gastronomic experience paired with impeccable service in an enthusiastic, professional and timely manner. The Chef de Partie takes full ownership for the daily preparation and execution of the signature restaurant menu. This exempt position reports to the Sous Chef of the signature restaurant.
Assist in creation of innovative menus and development of recipes.
Execute culinary, sanitation and food safety standards consistently by using tools such as line checks and recipes.
Provide a safe, clean, organized and sanitary work environment.
Inspect station to ensure cleanliness and proper setup of station-mise en place, tools and serving ware-before service.
Begin service in a timely manner consistently, acknowledge guests immediately and be an active agent of hospitality.
Manage guest perception during service and prep periods.
Participate in the selection and training of new employees.
Takes pride in educating self and others about avant garde cuisine, minibar and Jose Andres' work in an appealing and approachable manner to restaurant team and guests.
Use effective communication and listening skills and maintain professionalism especially in difficult situations.
Create a positive work environment by demonstrating no tolerance for negative behaviors.
Always make it happen- without sacrificing quality.
Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues.
Inspires innovation by constantly asking for and accepting feedback to find new and better ways to improve menu and service.
Develops and consistently executes educational stages and programs for culinary guests.
Ability to physically handle knives and other sharp, heavy or potentially dangerous items.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.
Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment.
Proactive, professional and positive verbal and written communication skills.
Exercise good judgment and role model professional behavior.
Readily adjusts to circumstances and manages change effectively.
Maintains professionalism in difficult situations.
Ability to implement and maintain quality and service standards to produce a consistent guest experience.
Improve and promote quality and demonstrate accuracy and thoroughness.
Problem-solving ability. Must be able to identify and resolve problems in a timely manner and gather and analyze information skillfully.
This position will spend 100% of the time standing.
Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water.
Regular exposure to conditions that could lead to minor injuries such as cuts and burns.
Must be able to exert well-paced ability in limited space.
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
Must be able to occasionally push and pull carts and equipment weighing up to 250 lbs.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Must be able speak and understand basic cooking directions.