Chef de Partie – Staff Dining

About the role

The Chef de Partie – Staff Dining supports the Sous Chef in delivering consistent, high‑quality food service across buffet and à la carte operations. The role combines hands‑on cooking with leadership of kitchen staff and management of all food‑related functions.

Key responsibilities

• Supervise preparation and production of hot and cold menu items, ensuring compliance with recipes, specifications, and food safety standards (HACCP, OSHA, ASI).
• Manage kitchen shift operations, including staff scheduling, cross‑training, and adherence to Food & Beverage policies.
• Plan and control food quantities, plating requirements, and daily production estimates for restaurant, banquet, and pastry outlets.
• Prepare and cook a wide range of dishes for regular service and special events, maintaining presentation and flavor standards.
• Lead and develop the kitchen team, handling performance coaching, discipline, and employee safety reporting.
• Assist in menu development, seasonal item creation, and continuous improvement of guest satisfaction.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑and‑beverage experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or related field with 2 years of experience.
• Proven ability to supervise kitchen operations, enforce sanitation standards, and maintain budgetary controls.

Required skills

• Knowledge of HACCP food safety protocols.
• Familiarity with OSHA workplace safety regulations.
• Understanding of ASI (American Society of Interior) standards as applied to kitchen environments.