Chef de Partie

Saz’s Hospitality Group is seeking a full-time Chef de Partie to join our Catering team at our Walker’s Point location. This hands-on production role includes leadership responsibility in a fast-moving, high-volume catering environment. Bilingual fluency in English and Spanish is strongly preferred.

About the role

You'll be on the floor daily, owning the quality of your team's output, developing cooks, and keeping prep and execution on track across our kitchens, event spaces, and off-site venues.

Responsibilities

• Execute production at a high level across all stations, demonstrating advanced knife skills, proper cooking techniques, and kitchen nomenclature while setting the technical standard for the team
• Monitor food quality throughout every stage of production, evaluating accuracy, taste, presentation, and consistency, and coaching or correcting team members in real time
• Supervise kitchen teams through the full arc of event execution, from prep through firing, packaging, and release to operations, ensuring every catering event is delivered smoothly and on time
• Oversee daily prep by assigning tasks, verifying cart and food accuracy against upcoming event needs, and ensuring the kitchen is set up for success going into the next day
• Set up and independently operate off-site and mobile kitchens, leading the culinary team in the absence of executive leadership
• Train, develop, and hold kitchen staff accountable through structured coaching, clear task ownership, and consistent day-to-day feedback
• Ensure all menu items are produced in strict adherence to established recipes, with proper handling of meats, fish, and poultry across the team
• Maintain HACCP compliance, sanitation standards, and properly labeled and dated storage areas consistent with health codes
• Support inventory management and stock rotation
• Lead client tastings and represent the culinary team confidently in menu-related conversations
• Collaborate with culinary leadership on recipe development and standardization

Schedule

Average 40 hours per week, varying based on business volume, with availability required for evenings, weekends, early mornings, and holidays.