Chef de Partie

Reporting directly to the Culinary – Sous Chef, the Chef De Partie is responsible for managing a specific section of the kitchen. Your role involves executing culinary tasks with precision, supporting menu development, and ensuring the consistent quality of dishes. 

What You Will Do 

• Oversee a designated section of the kitchen, such as grill, sauté, or pastry, ensuring the efficient and organized preparation of dishes.   

• Coordinate with other chefs and kitchen staff to synchronize the timing of multiple orders.  

• Execute culinary tasks according to established recipes and standards.  

• Ensure the precise measurement and preparation of ingredients for menu items.  

• Monitor the quality and presentation of dishes, conducting regular taste tests and visual inspections.  

• Collaborate with the Sous Chef or Chef de Cuisine to maintain consistency in culinary standards.  

• Assist in menu planning and development, providing input on the creation of new dishes.  

• Contribute to the enhancement of existing recipes and the introduction of seasonal offerings.  

• Train and mentor junior kitchen staff, ensuring they follow standardized recipes and cooking techniques.  

• Collaborate with other chefs to coordinate the overall flow of kitchen operations.  

• Assist in managing inventory levels for the section, including stock rotation and ordering supplies.  

• Communicate ingredient needs to the kitchen management.  

• Adhere to health and safety regulations, maintaining cleanliness and hygiene in the kitchen.  

• Ensure the proper handling and storage of food items.  

• Work efficiently during peak hours, maintaining composure under pressure.  

• Manage time effectively to ensure the timely preparation and delivery of dishes.  

• Perform all other tasks as duties as assigned and/or per business need.     

About You 

• 3+ years of experience as a Chef De Partie.    

• Culinary degree or equivalent professional training.  

• In-depth knowledge of culinary techniques, menu planning, and kitchen management.  

• Strong leadership, communication, and interpersonal skills.  

• Ability to lead and inspire a diverse team in a fast-paced kitchen environment.  

• Creativity and innovation in menu development.  

• Physical stamina to stand for extended periods and lift moderate to heavy loads.  

• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.      

Physical Requirements  

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.        

• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.       

• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).        

• Ability to stand for prolong periods of time.        

• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.        

• Climbing steps regularly.    

Compensation: $24 – 28 per hour