Chef de Partie – Culinary Position

About the role

The Chef de Partie will work in the hotel kitchen to prepare and present high‑quality meals, support the culinary team during busy periods, and uphold safety and service standards.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate temperatures of ovens, broilers, grills and roasters and monitor food quality and quantity.
• Pull frozen items to thaw, maintain food logs and ensure proper portioning, arrangement and garnish.
• Communicate with the Chef about excess items, daily specials and out‑of‑stock menu items.
• Assist management with hiring, training, scheduling, evaluating and coaching kitchen staff.
• Follow all safety, security and company policies, report incidents and maintain a clean, professional appearance.

Required profile

• Technical, trade or vocational school degree in culinary arts or a related field.
• Minimum three years of relevant kitchen experience as a Chef de Partie.
• No prior supervisory experience required.
• Ability to perform physical tasks such as lifting up to 25 lb, standing for long periods and reaching overhead.