Chef de Partie - Start Date 9/14/2026

Responsibilities

• Prepare and present exceptional cuisine in accordance with Canyon Ranch recipes, nutrition philosophy, and presentation standards, ensuring consistent food quality across hot line, cold line, culinary theater, and special menu offerings.
• Provide day-to-day leadership and support for line cooks by helping oversee daily kitchen operations, maintaining proper staffing readiness, monitoring prep execution, ensuring par levels are met, and reinforcing food safety and cleanliness standards.
• Maintain a safe, organized, and sanitary kitchen environment by following all food handling, storage, labeling, and ServSafe requirements while ensuring equipment is operated safely and workplace hazards are addressed promptly.
• Lead kitchen operations during assigned shifts in the absence of the Sous Chef by directing line execution, assigning stations, coordinating service, overseeing closing procedures, and supporting smooth and efficient meal production.
• Train, mentor, and develop culinary team members by supporting onboarding, cross-training, coaching, and ongoing skills development to ensure consistent performance, operational excellence, and professional growth.
• Support special events, banquet functions, and daily culinary initiatives by monitoring banquet event orders, assisting with menu execution, contributing to daily specials, and collaborating with culinary leadership to deliver exceptional guest dining experiences.

Qualifications

• Bring 6-10 years of progressive culinary experience in restaurants, resorts, hotels, healthcare, wellness, or other high-volume food and beverage environments, with demonstrated expertise in food preparation, kitchen operations, and team leadership.
• Hold a high school diploma or equivalent required; an associate degree, culinary certification, or equivalent specialized culinary training is preferred.
• Ability to obtain ServSafe Manager Certification within six months of employment.
• Demonstrate strong leadership, coaching, and mentoring skills with the ability to guide line cooks, support training initiatives, foster accountability, and contribute to a positive and collaborative kitchen culture.
• Possess extensive knowledge of food safety standards, sanitation requirements, healthy cooking techniques, nutrition-focused cuisine, and current culinary and wellness-focused food and beverage trends.
• Exhibit exceptional organizational, communication, time management, and problem-solving abilities, with the capacity to prioritize multiple responsibilities and make sound decisions in a fast-paced production environment.
• Thrive in a dynamic hospitality setting by maintaining flexibility, attention to detail, composure under pressure, and a strong commitment to guest satisfaction, operational excellence, safety, and the Canyon Ranch mission and values.

What You'll Receive as a Canyon Ranch Colleague

• Use of services and facilities including the spa, fitness classes, lectures, and overnight stays at all Canyon Ranch locations nationwide.
• A generous health plan including Health, Dental and Vision after 30 days of employment.
• 25 days of personal and holiday time off (vacation, sick, and holidays).
• Supplemental healthcare options (including Accident, Critical Illness, and Hospital Indemnity coverage).
• Employer-paid life insurance and Employee Assistance Program.
• Paid maternity leave.
• A supportive, collaborative work environment with opportunities for professional growth and development.

Position Details

Position will be onsite in Spicewood, TX beginning 9/14/2026.