Chef de Partie

About the role

The Chef de Partie oversees cooks and ensures all orders are prepared in a timely manner according to restaurant standards and customer specifications.

Responsibilities

• Supervises team of cooks and assesses quality of food to ensure safe, efficient preparation to restaurant standards.
• Oversees all food preparation, receiving, and storage; maintains knowledge of standard procedures, policies, and best practices for a safe and sanitary kitchen environment.
• Assists property leadership with ordering and inventorying food and related products to ensure adequate stock; maintains order guides, receiving logs, and inventory sheets.
• Prepares meal ingredients, including washing, peeling, cutting, slicing fruits and vegetables, and marinating meats.
• Prepares all menu items, event menus, and special requests, ensuring proper plating and garnishing.
• Ensures kitchen stations are stocked with necessary ingredients, tools, and equipment.
• Cleans and disinfects kitchen stations, storage areas, and surfaces before and after each shift.
• Completes daily opening, preparation, and closing checklists.
• Adheres to food management practices to reduce waste and minimize contamination risks.
• Supervises daily, weekly, and monthly safety checklists and deep cleaning rotations to maintain a sanitary and safe kitchen environment.
• Follows up with maintenance and property leadership on observed deficiencies until resolution.

Supervisory Responsibility

Supervises kitchen cooks and stewards (dishwashers).

Work Environment

Frequent exposure to smoke, steam, high temperatures, humidity, and extreme cold. Regular contact/immersion of hands in water, sanitation solutions, meat, poultry, seafood, and produce.

Physical Demands

• Regularly required to talk, hear, and stand.
• Frequently required to reach, bend, stoop, shake, stir, pour, carry, push, and lift objects up to 30 pounds.
• Substantial repetitive motion of the wrists, hands, and fingers.

Requirements

• High school diploma or GED (or diploma from a culinary school).
• Food Safety Certification (Florida Food Manager Certification).
• Prior experience in a related food service position in a kitchen as a cook or similar role.
• Experience using cutting tools, cookware, and bakeware.
• Knowledge of various cooking procedures and methods, including grilling, baking, and boiling.
• Good communication skills.