Chef de Partie

About the role

The Chef de Partie will support the Sous Chef in delivering high‑quality food across buffet and à‑la‑carte services. This hands‑on leader will prepare dishes, supervise kitchen staff, and ensure all culinary operations meet the brand’s standards for taste, presentation, and safety.

Key responsibilities

• Supervise preparation and production of hot and cold menu items, ensuring compliance with recipes and specifications.
• Manage kitchen shift operations, enforce Food & Beverage policies, and maintain sanitation and food‑safety standards (HACCP, OSHA, health department).
• Plan and control food quantities, plating requirements, and daily production needs for restaurant, banquet, and pastry sections.
• Assist in developing daily and seasonal menu items and produce production prep lists.
• Train, coach, and evaluate kitchen staff, fostering teamwork and productivity.
• Perform cooking duties for regular service and special events, ensuring consistent quality and decorative presentation.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to supervise kitchen teams, manage shift operations, and maintain high standards of food safety.
• Strong communication and leadership skills, with a focus on guest and employee satisfaction.

Required skills

• Food safety and HACCP compliance
• OSHA regulations knowledge
• Menu planning and development
• Culinary preparation techniques
• Operation of standard kitchen equipment