Chef de Partie

Chef de Partie

The Chef de Partie is responsible for managing a specific section or station within the kitchen, ensuring that dishes related to that station are prepared and executed to the highest standards.

• Work closely with the Head Chef and Sous Chef on menu development, dish creation, and ensuring smooth kitchen operations.
• Monitor and manage inventory levels for their station, including ordering supplies and ensuring proper storage.
• Maintain strong communication and interpersonal skills to collaborate effectively with colleagues and supervisors .
• Prepare ingredients, cooking dishes according to recipes and quality standards, and ensuring proper portioning and plating.
• Maintain kitchen logs for food safety programs and food products
• Adheres to all food safety and hygiene standards, maintaining a clean and organized workspace, and reporting any issues or maintenance needs.
• Knowledgeable about food allergies and knowledgeable of food preparations for special meal requirements
• Ensure high-quality food production, preparation, and presentation, and making sure dishes are well-seasoned and cooked perfectly

• Aspire to our values of being passionate, strive for excellence, remain relevant, collaborate and act with honor and integrity.

• 2 years of previous Chef de Partie role experience in hotel, luxury or Forbes. preferred.
• Culinary degree preferred or equivalent training experience. ServSafe certification required.
• Ability to work under pressure in a fast-paced environment, adapt to changing demands and work flexible schedules, including nights, weekends and holidays is required
• Proficiency in cooking techniques, knowledge of ingredients, and the ability to execute recipes accurately. Ensuring precision in food preparation, presentation, and adhering to recipes.

• Physical Demands:

• Stand, walk, bend, kneel, climb, reach and perform repetitive motions frequently for 8-12 hours a day.
• Ability to lift, carry, push or pull 50-100 lbs.