Chef de Partie
Core
Ensures quality, consistency, and production of hot or cold food items for a la carte menu while supervising kitchen shift operations and leading teams.
Role type
Chef de Partie (Kitchen Line Cook/Supervisor)
Builds
Production of food items for a la carte menu
Domain
Hospitality / Culinary Arts
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation and production, shift supervision, HACCP compliance, team leadership, budget management, cross-training staff
Preferred skills
None stated
Technologies
None stated
Responsibilities
Manages preparation and production of all hot or cold food items for a la carte menu; Supervises kitchen shift operations and ensures compliance with Food & Beverage policies; Maintains food preparation handling and correct storage standards; Leads shift teams while executing requests based on required specifications; Ensures employees are cross-trained to support successful daily operations; Manages to achieve or exceed budgeted goals
Seniority
Mid-level, hands-on IC