Chef de Partie – Cold

About the role

Assist the Sous Chef in maintaining quality, consistency and production across the cold kitchen. Perform culinary tasks personally while leading staff and managing all food‑related functions, aiming to improve guest and employee satisfaction within the operating budget.

Key responsibilities

• Supervise preparation and production of hot and cold buffet and à‑la‑carte items, ensuring compliance with recipes and specifications.
• Oversee kitchen shift operations, enforcing Food & Beverage policies, HACCP, OSHA and local health regulations.
• Maintain proper food handling, storage standards and monitor quality of raw and cooked products.
• Plan and manage food quantities, plating requirements and daily production needs.
• Lead and coordinate the kitchen team, provide coaching, cross‑training and act as the Sous Chef’s backup when needed.
• Prepare and cook a variety of dishes, create decorative displays and assist in developing seasonal menu items.

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 with 2 years of relevant experience.
• Demonstrated ability to supervise kitchen staff and ensure compliance with sanitation and safety standards.
• Experience in budgeting, inventory control and menu development for cold‑section operations.

Required skills

• Culinary Arts
• OSHA compliance
• HACCP knowledge