Chef de Partie

Missions

• Prepare, cook, and present dishes in your assigned station to the highest culinary standards, ensuring consistency and quality.
• Develop and execute menu items in collaboration with the Sous Chef or Executive Chef, adhering to seasonal and luxury dining.
• Ensure all dishes meet presentation standards, with meticulous attention to detail in plating and garnishing.
• Oversee the daily operations of your kitchen section, including inventory and equipment maintenance.
• Manage food preparation timelines to ensure timely service during high volume periods, such as banquets or peak dining hours.
• Maintain a clean, organized and efficient station in compliance with health and safety standards.
• Foster a positive and collaborative work environment within the kitchen team.
• Monitor and manage inventory for your station, including ingredients, supplies and portion control to minimize waste.
• Collaborate with Executive Chef and Sous Chef to develop new menu items, specials, or seasonal offerings that align with the hotel luxury standards.
• Stay up to date on culinary trends, techniques and ingredients to bring innovation in the menu.
• Accommodate special guest requests such as dietary restrictions or custom-made dishes while maintaining quality.
• Adhere to strict food safety and sanitation regulations, including HACCP and local codes.
• Maintain a clean and safe kitchen environment, including regular cleaning of equipment and workspaces.
• Work closely with front of the house hoteliers to ensure seamless communication and service delivery.
• Address guest feedback or complaints related to food quality in a professional manner, coordinating with management as needed.
• Occasionally interact with guests during special events, maintaining a courteous and discreet service, polished and professional demeanor at all times.
• Ensure that personal appearance and hygiene standards are an example for the team and reflect a professional image for our guests.
• Inspire an elevated level of creativity, personal commitment to service excellence and an emotional sense of gracious hospitality to enhance the restaurant’s luxury ambience.

Profile

• Minimum 3 years of professional cooking experience, with at least 1-2 years as a Chef de Partie or similar role in a fine dining, with an understanding of luxury hotel standards of service.
• Culinary school degree from a reputable preferred, or equivalent experience. Certifications in food safety are a plus.
• Full-Time position
• Fluent in English; other languages considered an asset.
• Ability to work flexible hours, including days, evenings, overnights, weekends, and holidays.
• Must be able to reach, bend, balance and transport various objects weighing up to 50 lbs. repeatedly during a shift.

Benefits

• Competitive Salary
• Employer paid health benefits package
• 401(k) plan matching program
• Comprehensive overall compensation package (PTO, holidays)
• Excellent Training and Development opportunities with Oetker Hotels
• Complimentary Hotelier Meals
• Complimentary Dry Cleaning

About Oetker Hotels

Oetker Hotels are true masterpieces located in the world’s most desirable destinations. Each property is a landmark and a timeless icon of elegance. With deep devotion to local culture and community, our Hosts of Choice preserve a tradition of legendary European hospitality and genuine family spirit that began in 1872.

The collection includes Le Bristol Paris, Brenners Park-Hotel & Spa in Baden-Baden, Hôtel du Cap-Eden-Roc in Antibes, Château Saint-Martin & Spa in Vence, The Lanesborough in London, L’Apogée Courchevel, Eden Rock-St Barths, Jumby Bay Island in Antigua, Palácio Tangará in São Paulo, Hotel La Palma in Capri, The Vineta Hotel in Palm Beach, and more than 150 private villas around the globe. In 2027, a new masterpiece will be opening in Saint-Tropez.