Chef de Partie – Kitchen Team Leader

About the role

The Chef de Partie will support the Sous Chef in delivering high‑quality hot and cold dishes for both buffet and à la carte service. Working in a fast‑paced kitchen environment, you will lead a team of cooks while ensuring consistency, sanitation, and guest satisfaction.

Key responsibilities

• Supervise preparation and production of all menu items, ensuring adherence to recipes and specifications.
• Manage kitchen shift operations, enforcing Food & Beverage policies, HACCP, OSHA, and local health regulations.
• Plan food quantities, plating requirements, and produce daily production prep lists.
• Assist in developing seasonal and daily menu items and estimating restaurant production needs.
• Prepare and cook a wide range of dishes, maintaining quality standards for raw and cooked foods.
• Lead, train, and cross‑train kitchen staff, fostering teamwork and productivity.

Required profile

• High school diploma/GED with at least 4 years culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years experience.
• Proven ability to supervise kitchen staff and manage shift operations.
• Strong understanding of food safety, sanitation, and regulatory compliance.

Required skills

• Food preparation and cooking techniques
• Menu development and seasonal planning
• Food safety standards (HACCP)
• OSHA compliance
• Kitchen management and staff supervision