Chef de Partie at Saz's Hospitality Group

Milwaukee, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Jun, 26

Salary

0.0

Posted On

07 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Production Execution, Leadership, Knife Skills, Cooking Techniques, Kitchen Nomenclature, Food Quality Monitoring, Team Supervision, Event Execution, Prep Management, Off-site Kitchen Operation, Staff Training, Recipe Adherence, HACCP Compliance, Sanitation Standards, Inventory Management, Client Tastings

Industry

Food and Beverage Services

Description

Description Saz’s Hospitality Group is looking for a full-time Chef de Partie to join our Catering team at our Walker’s Point location. This is a hands-on production role with real leadership responsibility in a fast-moving, high-volume catering environment — you'll be on the floor every day, owning the quality of your team's output, developing the cooks around you, and keeping prep and execution on track across our kitchens, event spaces, and off-site venues. Bilingual fluency in English and Spanish is strongly preferred to lead and communicate effectively with our team. What You’ll Do 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 for evenings, weekends, early mornings, and holidays Requirements 3+ years’ experience in a similar culinary management role Catering or contract culinary experience preferred Fluency in Spanish and English is preferred Current ServSafe certification Valid driver’s license required We're proud to be an EIGHT-time recipient of the Top Workplace Award, and we want to show you why! Learn more about our team at Sazs.com. At Saz's, we take care of our team. Benefits include health, dental, and vision insurance, paid vacation, 401(k), company-paid telemedicine coverage, annual shoe stipends, referral bonuses, and generous restaurant and catering discounts. Eligibility is based on employment status and appropriate waiting period. At Saz’s, we want you to be YOU – we celebrate everyone for who they are. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills – creating an inclusive environment for all team members.

Responsibilities

This role involves executing high-level production across all stations, setting technical standards, and monitoring food quality for consistency and accuracy in a fast-moving catering environment. The Chef de Partie will supervise kitchen teams through full event execution, manage daily prep, and lead culinary efforts in off-site or mobile kitchen setups.