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About The Position
The Chef De Partie will be responsible for menu planning, food preparation, back-of-house management, and cost management for the club. In addition to overseeing daily back-of-house operations, the Chef De Partie will collaborate with the entire management team to run the business effectively. This position requires excellent communication skills, strong team management abilities, and a commitment to maintaining the highest culinary standards. We are seeking candidates who demonstrate initiative, dedication, and a genuine passion for hospitality and fine cuisine. Ideal candidates will have more than 6 years of culinary management experience in a fine-dining restaurant, private club, or upscale hotel. Applicants must be able to work well under pressure, remain organized, and have a personable, flexible demeanor. Additionally, candidates should be self-motivated and willing to work long hours as needed. Must have unrestricted ability to work in the United States. Must be flexible to work any time/day of the week, weekends, and holidays if assigned.
Requirements
- Experienced leader who leads by example, promotes a positive approach, and maintains a strong work ethic.
- Maintain a clean, neat, and professional appearance, and require the same from staff.
- Must have unrestricted ability to work in the United States.
- Must be flexible to work any time/day of the week, weekends, and holidays if assigned.
- Fluency in reading, writing, and speaking in English is required.
Nice To Haves
- Six or more years of experience in a hotel, restaurant, or catering facility of similar caliber.
- Background and passion for seasonal, farm-to-table cuisine, along with a strong understanding of both classic and modern culinary techniques.
- Ability to work all kitchen stations and thrive in a fast-paced, high-volume environment.
- Strong business acumen is essential, including experience in food cost and vendor management, as well as the ability to lead and mentor the kitchen team.
- A culinary degree and fine dining experience are preferred.
- Fluency in Spanish preferred.
Responsibilities
- Oversee the selection, hiring, training, standards and procedures, evaluations, and scheduling processes within the department.
- Supervise and manage Executive Sous Chefs and all line-level employees, and handle weekly scheduling duties.
- Communicate effectively with department heads in food services, beverage, and related support and operating departments.
- Effectively direct the planning, design, coordination, and organization of all food production for restaurant, catering, and commissary operations.
- Collaborate on menu planning and development for the club.
- Work with the Executive Chef on the capital budgeting process, including daily revenue forecasting, labor costs, and operating expenses.
- Utilize P&L statements as tools to maintain appropriate cost and revenue levels.
- Organize and monitor the mise en place for tasting and casual menus to ensure quality and efficiency.
- Ensure food quality and safety measures are implemented while keeping food costs within targeted levels.
- Maintain the cleanliness of the walk-in freezer and refrigerator.
- Maintain systems and procedures for ordering, receiving, storing, preparing, and serving of food.
- Enforce standards for food preparation, including the wholesomeness of food, proper labeling and dating, and product rotation.
- Ensure the kitchen’s cleanliness and adherence to local and state health regulations.
- Implement nightly end-of-shift prep lists and checklists.
Benefits
- Medical
- 401K
- Meals
- Employee Assistance Program
