Chef de Partie - Sage Lodge

About the role

Create menu magic and make hungry people happy. Showcase your skills by preparing new menu items and daily preparation requirements, providing guidance to line cooks, conducting inventories, and ensuring sanitary and well-maintained food preparation areas, as well as safe food handling.

Responsibilities

• Support the Grill Chef in all daily operations of The Grill by maintaining food quality, organization, cleanliness, inventory controls, and station readiness.
• Act as the lead culinary presence in the absence of the Grill Chef while ensuring standards, service execution, and communication remain consistent.
• Daily Operations and Service Leadership: Support daily service execution and ensure all stations are prepared for service. Conduct line checks for quality, temperature, and presentation standards. Verify all stations are stocked and prepared according to established pars. Assist in coordinating daily prep priorities with the Grill Chef. Monitor ticket flow and support station cooks during service. Communicate service concerns, product shortages, or operation issues to the Grill Chef and Executive Chef team. Assist neighboring stations when needed to ensure smooth service execution.
• Set up, restock, maintain, and clean food preparation areas: Maintain organization and cleanliness of all Grill workspaces. Complete and verify cooler temperature logs daily. Ensure walk-ins, freezers, and dry storage areas remain organized and compliant. Monitor labeling, dating, and storage procedures. Assist with weekly deep-cleaning schedules and assigned projects. Ensure guest-facing areas of the open kitchen remain clean and professional at all times.
• Ordering, Inventory & Par Management: Maintain assigned inventory levels and established pars. Assist with weekly and monthly inventory counts. Create orders as directed by the Grill Chef and verify product quality upon arrival. Monitor usage trends and communicate ordering needs proactively. Maintain proper product rotation (FIFO) throughout all storage areas. Communicate shortages, overages, or quality concerns immediately.
• Communication & Collaboration: Maintain clear communication with Grill Chef regarding daily operations and ordering needs; Executive Chef Team regarding operational concerns and opportunities; Assist in coordinating product movement and production between The Grill, Banquets, and Fireside.
• Training & Team Development: Assist in training new cooks on station procedures and standards. Reinforce recipe adherence, portion control, and plating standards. Provide coaching and support to fellow team members. Lead by example in professionalism, urgency, and teamwork.
• Administrative & Computer Responsibilities: Maintain recipe files and station recipe binders. Assist with updating recipe cards, prep sheets, and order guides. Update and maintain station matrices in collaboration with the Grill Chef. Perform light computer work related to recipes, inventory tracking, and ordering systems. Ensure all culinary documentation remains current and accurate.
• Ensure all culinary documentation remains current and accurate. Responsible for team adherence to standards for sanitation and safe food handling: Verify all labeling, dating, and storage requirements are followed. Maintain cooler logs, cleaning records, and food safety documentation. Prepare and maintain the kitchen for health inspections at all times. Report maintenance or safety concerns immediately. Ensure all health department standards are consistently maintained.
• Leadership & Accountability: Lead by example through professionalism, organization, and attention to detail. Take ownership of assigned stations and operational responsibilities. Maintain accountability for cleanliness, inventory accuracy, and service standards. Support the Grill Chef in achieving departmental goals and maintaining culinary excellence.

Qualifications

• 5+ years in industry, at least two years as a lead.
• Able to cook proteins to pre-determined temperatures.
• Able to cook and direct service with a help of a small team.
• Necessary State Food Handler’s License(s).
• Ability to read and comprehend simple instruction, short correspondence, and memos.
• Ability to effectively present information in one-on-one and small group situations to other employees of the organization.
• Working knowledge of all mother and minor sauces.
• Working knowledge of proper butchering techniques.
• Knowledge of specialized equipment: Mastering of slicer, Robo-coup, Hobart, convection ovens.
• Must possess knife skills, the ability to adjust preparations for flavor, and accommodate customer’s needs in a timely manner.

Skills

• Strong organizational and leadership skills.
• Attention to detail and ability to manage multiple tasks simultaneously.
• Effective communication and interpersonal skills.
• Proficiency in using kitchen equipment and following recipes.
• Experience with inventory management and par levels.
• Ability to handle stressful situations and maintain composure.

Benefits

The Perks Eligibility of perks is dependent upon job status. Hourly Pay Range: $24 to $28. Tip/Tip Pooling Eligible. Get Paid Daily (Make any day payday). Paid Time Off & Holiday Pay (Because Balance Matters). Benefits - Medical, Dental, Vision, Disability, 401K. HSA/FSA Plans - with employer contribution. Values Based Culture (#OMGLIFE). Culture Add (Creating Space for Fresh Perspectives). Referral Bonus (Get Paid to Recruit). Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!). Employee Assistance Program (“Columbia Cares”) Volunteer Opportunities. Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion). Task Force Work Opportunities (Grow your career in idyllic locations across the globe). Online Learning Platform to Help You Grow! Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more).

Pay

Hourly Pay Range: $24 to $28

Schedule

Not specified