Chef de Partie

Job Summary

Education and Experience

• High school diploma or GED plus four years of experience in culinary, food and beverage, or a related professional area.
• Alternatively, a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major plus two years of relevant experience.

Culinary Standards

• Supervise preparation and production of hot and cold food items for buffet and a la carte menus.
• Maintain food preparation, handling, storage, sanitation, and quality standards.
• Plan food quantities, plating requirements, production needs, and preparation lists.
• Prepare and cook food for regular service, special guests, and functions.
• Check food quality and determine presentation standards, including decorative displays.
• Ensure compliance with applicable laws and regulations, including HACCP, OSHA, ASI, and health department requirements.

Kitchen Team Leadership

• Supervise and coordinate cooks and kitchen workers engaged in food preparation.
• Lead shifts while personally preparing food and executing requests to specification.
• Manage kitchen employees and perform their duties when they are absent.
• Build trust, cooperation, and open working relationships among team members.
• Ensure employees are productive, understand expectations, and are cross-trained.
• Assume Sous Chef duties and conduct daily line-up activities when required.

Kitchen Goals and Safety

• Set and support performance, budget, and team goals for kitchen operations.
• Develop plans to prioritize, organize, and complete daily kitchen work.
• Manage operations to support property financial goals and budget performance.
• Investigate, report, and follow up on employee accidents.
• Implement company safety standards.

Guest Service

• Manage daily operations to meet quality standards and customer expectations.
• Coach employees to understand guest needs and provide effective service.
• Handle guest problems and complaints and seek feedback on product quality and service.
• Promote guest satisfaction and continuous improvement during departmental activities.

People Development

• Identify development needs and coach, mentor, and train employees.
• Train restaurant staff on menu items, ingredients, preparation methods, and distinctive tastes.
• Manage progressive discipline procedures and participate in performance appraisals.
• Use available on-the-job training tools and assist with interviewing and hiring.

Additional Responsibilities

Employer Information