Full-Time Culinary Team Member
Department: Food & Beverage / Culinary.
Position: Chef de Partie.
Employment Type: Full-Time.
Reports To: Executive Chef / Sous Chef.
Location: Country Club Restaurant.
POSITION SUMMARY:
The Chef de Partie is a skilled culinary professional responsible for overseeing an assigned kitchen station and ensuring consistent execution of high-quality food in a professional, organized, and member-focused environment.
This position works closely with the Executive Chef, Sous Chef, and culinary team to maintain food quality, consistency, sanitation, organization, and efficient service.
The ideal candidate is a dependable team player with strong culinary fundamentals, attention to detail, and the ability to remain calm and organized in a fast-paced kitchen.
KEY RESPONSIBILITIES:
Station Management:
- Take ownership of an assigned station during preparation and service.
- Set up and break down the station efficiently.
- Maintain proper mise en place throughout the shift.
- Ensure all food is prepared according to established recipes and club standards.
- Maintain proper portion sizes, presentation, and consistency.
- Communicate with other kitchen stations to ensure smooth service.
- Keep the station clean, organized, stocked, and service-ready.
Food Preparation & Cooking:
- Prepare proteins, vegetables, sauces, salads, starches, and other menu components as assigned.
- Execute menu items accurately and consistently.
- Assist with daily specials and menu development when requested.
- Maintain proper cooking temperatures and food quality.
- Minimize waste through proper preparation, storage, and utilization of product.
- Assist with receiving, storing, and rotating food products when needed.
Quality & Sanitation:
- Follow all food safety and sanitation standards.
- Maintain proper temperature logs and food-handling procedures.
- Keep work areas clean and organized.
- Follow proper FIFO rotation and labeling procedures.
- Maintain a clean and professional appearance.
- Properly clean and maintain kitchen equipment and work areas.
Teamwork & Service:
- Communicate respectfully and professionally with chefs and fellow team members.
- Assist other stations when necessary.
- Help maintain an efficient kitchen during busy service periods.
- Demonstrate a positive attitude and willingness to learn.
- Support the culinary team and contribute to a positive work environment.
- Understand that the member experience is a priority.
QUALIFICATIONS:
Required:
- Previous professional kitchen experience.
- Strong knowledge of fundamental cooking techniques.
- Ability to work efficiently in a fast-paced environment.
- Ability to follow recipes, standards, and direction.
- Strong organizational skills.
- Reliable attendance and punctuality.
- Ability to work effectively as part of a team.
Preferred:
- Previous Chef de Partie, Lead Line Cook, or equivalent experience.
- Country club, hotel, resort, or upscale restaurant experience.
- Culinary degree or formal culinary training.
- Knowledge of food-safety practices.
- Experience working multiple kitchen stations.
- Ability to train and assist less-experienced team members.
PHYSICAL REQUIREMENTS:
- Ability to stand for extended periods.
- Ability to lift and carry kitchen supplies and food products.
- Ability to work in a hot and fast-paced kitchen environment.
- Ability to bend, reach, lift, and move throughout the kitchen.
- Ability to safely use commercial kitchen equipment and knives.
WHAT WE ARE LOOKING FOR:
We are looking for someone who:
- Takes pride in their food and station.
- Shows up prepared and ready to work.
- Understands the importance of consistency.
- Works clean and organized.
- Communicates well with the team.
- Can take direction while also working independently.
- Treats coworkers with respect.
- Takes ownership of their responsibilities.
- Wants to grow within a professional culinary team.
- Understands the importance of hospitality and member service.