Chef de Partie – Staff Cafeteria

About the role

The Chef de Partie will work in the staff cafeteria, preparing special meals and ensuring consistent quality and presentation. This full‑time position supports the culinary team by managing food preparation, temperature control, and inventory for daily service.

Key responsibilities

• Prepare special meals, substitute items, and cold foods according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills, and roasters; pull items from freezer to thaw safely.
• Maintain food logs, monitor portion sizes, garnish dishes, and ensure food quality and quantity.
• Communicate with chefs and service staff about menu specials, out‑of‑stock items, and excess food for daily specials.
• Assist management with hiring, training, scheduling, and employee coaching as needed.
• Follow all company safety, security, and hygiene policies; report maintenance issues and accidents.
• Maintain a clean, professional appearance and protect confidential company information.

Required profile

• Technical, trade or vocational school degree.
• Minimum 3 years of relevant culinary experience.
• No supervisory experience required.
• No specific license or certification required.

Required skills

• Operating ovens, broilers, grills and roasters.
• Food preparation and cold‑food handling.
• Adherence to food safety and hygiene standards.