POSITION OVERVIEW:

The Chef de Partie will work closely with the Executive Chef and Sous Chefs to prepare and execute dishes to the highest standards. This role is ideal for a skilled culinarian who thrives in a team setting, pays attention to detail, and has a passion for both classic and modern cuisine.

QUALIFICATIONS:

• 2-4 years of experience in a professional kitchen, preferably in a private club, resort, or fine dining environment.
• Strong culinary skills with a proven ability to handle a specific station (grill, sauté, garde manger, etc.).
• Knowledge of modern cooking techniques and plating styles.
• Ability to work well under pressure in a fast-paced, high-expectation environment.
• ServSafe or equivalent food safety certification (preferred).
• Positive attitude, teamwork mentality, and professional appearance.

• Prepare and cook menu items in your designated station according to established recipes and standards.
• Assist with menu development and daily specials under the direction of the Executive Chef and Sous Chefs.
• Ensure all mise en place is prepared, organized, and maintained for service.
• Maintain a clean, safe, and organized workstation at all times.
• Uphold food safety, sanitation, and hygiene standards in compliance with health codes.
• Collaborate with other kitchen staff to ensure smooth, efficient service.
• Train and mentor junior staff and apprentices when required.
• Support banquets, member dining, and special club events with high-quality food preparation and presentation.
• Take ownership of your station and contribute to overall kitchen success.