Lead Station Chef (Chef de Partie) at Transit Lanes Keglers
Buffalo, NY 14221, USA -
Full Time


Start Date

Immediate

Expiry Date

28 Nov, 25

Salary

23.0

Posted On

28 Aug, 25

Experience

3 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Catering, Availability, Management Skills

Industry

Hospitality

Description

ABOUT TRANSIT LANES

Transit Lanes is a 42-lane, family-friendly bowling center with a full-service, mostly scratch kitchen and an on-site event center that hosts banquets and private events ranging from 50 to 200 guests, 2 to 5 times per week during peak season. We pride ourselves on delivering high-quality food in a fast-paced, high-volume environment.

POSITION OVERVIEW:

We’re looking for a skilled and reliable Chef de Partie, or lead station chef to join our culinary team. This role supports the Executive and Sous Chef in the execution of banquets and large-scale events, while also being responsible for closing the kitchen on scheduled days. The ideal candidate thrives in a high-volume setting, maintains strong kitchen standards, and brings creativity and consistency to every dish.

REQUIREMENTS:

  • 2-3+ years experience in banquet, catering, or high-volume kitchen operations.
  • Solid understanding of culinary techniques, scratch cooking, and event prep.
  • Availability to work evenings, weekends, and peak event days.
  • Strong communication and time management skills.
  • Ability to work independently and as part of a collaborative kitchen team.
  • Reliable, punctual, and able to lift 50 lbs and stand for extended periods.

PREFERRED QUALIFICATIONS:

  • Culinary degree or formal training a plus but not required.
  • ServSafe Certification or willingness to obtain.
Responsibilities
  • Assist in preparation and execution of banquet menus for events serving 50–200 guests.
  • Lead or support cooking and plating during event service.
  • Coordinate with FOH staff and chefs to ensure seamless service during events.
  • Maintain kitchen cleanliness, organization, and closing duties as scheduled.
  • Oversee food safety, prep storage, and labeling according to health codes.
  • Help execute daily scratch-made menu items for regular service, when needed.
  • Step into leadership role in the absence of Sous Chef or Executive Chef.
  • Monitor food quality, portion control, and presentation consistency.
  • Assist with inventory rotation and prep for upcoming events.
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