Chef de Partie – Hot

About the role

The hotel is seeking an experienced Chef de Partie to lead the hot kitchen station. You will be responsible for preparing high‑quality hot dishes, maintaining consistency, and supporting the culinary team in a fast‑paced environment.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills, and roasters to ensure food safety.
• Pull frozen items, thaw them properly, and manage portioning, arrangement, and garnish.
• Maintain food logs, monitor quality and quantity, and communicate needs during busy periods.
• Inform the Chef of excess items for daily specials and update service staff on menu specials and out‑of‑stock items.
• Assist management with hiring, training, scheduling, evaluating, and coaching team members.
• Follow all company safety, security, and uniform policies and report any hazards or incidents.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• Minimum of 3 years of relevant hot‑kitchen experience.
• No prior supervisory experience required.
• Ability to work long periods standing, lift up to 25 lb, and perform physical tasks such as bending, twisting, and reaching.

Required skills

• Cooking
• Food preparation
• Temperature control