Chef de Partie at THE WILLIAMSBURG WINERY, LTD.

Williamsburg, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Apr, 26

Salary

0.0

Posted On

24 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Culinary Operations, Staff Training, Menu Development, Inventory Management, Sanitation Standards, Event Coordination, Customer Service, Multitasking, Organization, Communication, Team Management, Time Management, Problem Solving, Attention to Detail, Creativity

Industry

Food and Beverage Services

Description

The Williamsburg Winery is seeking a passionate and creative Chef de Partie to support our Events department. This role is responsible for the smooth, efficient execution of food preparation and service for public and private events, ensuring all operations meet company standards and applicable regulations. SUMMARY * Execute and support food preparation and service for weddings, private events, and public functions * Plan, oversee, and assist with day-to-day culinary operations of the banquet kitchen * Support marketing, budgeting, and administrative initiatives as requested by the Executive Chef ORGANIZATIONAL RELATIONSHIPS * Reports directly to the Executive Chef * Directly manages banquet kitchen staff * Works closely with the Events team to ensure seamless coordination between back- and front-of-house operations DUTIES AND RESPONSIBILITIES Management * Train staff on safe operation of kitchen equipment, standard operating procedures, menu items, and company policies * Review employee performance and provide timely, constructive feedback to support development and skill growth * Maintain a professional and disciplined kitchen environment * Conduct daily briefings with banquet kitchen staff to review upcoming events and priorities * Represent the Company in a courteous and professional manner in all guest and employee interactions Culinary * Participate in and lead food preparation and execution for events * Collaborate with the Executive Chef on catering menu development and updates * Assist with the selection, ordering, inspection, and use of ingredients according to Banquet Event Orders (BEOs) * Support tavern kitchen operations as needed * Manage food and supply inventory, including minimizing waste and completing monthly inventories * Maintain kitchen cleanliness and sanitation standards in accordance with VDACS and Company guidelines * Develop and oversee completion of station-specific daily and weekly cleaning checklists QUALIFICATIONS * 1–2 years of experience in a banquet or event-focused culinary role * Culinary degree preferred but not required * Availability to work nights, weekends, and holidays as needed * Ability to stand for extended periods and lift up to 55 lbs * Strong organizational skills with the ability to multitask in a fast-paced environment

Responsibilities

The Chef de Partie will execute and support food preparation and service for various events while overseeing day-to-day culinary operations in the banquet kitchen. This role also involves training staff and maintaining kitchen standards.