Chef de Partie

Required Skills

  • Attention to detail
  • Ability to work independently
  • Strong organizational skills
  • Adherence to Resort specifications
  • Basic food handling and preparation knowledge
  • Experience with various knife-cutting techniques
  • Composure when executing high volumes
  • Reliable, punctual, and flexible
  • High tolerance for repetition
  • Able to lift 50lbs and stand for long periods of time
  • 5-7 years of equivalent culinary experience


  • Ensure the highest level of guest satisfaction is executed
  • Ensure that the production, preparation, and presentation of food are always of the highest quality
  • Take care of daily food preparation and duties assigned by superiors
  • Ability to operate and maintain all restaurant equipment
  • Complies with standard portion sizes, cooking methods, quality standards, and kitchen policies and procedures.
  • Stocks and maintains sufficient food levels, while checking expiry dates
  • Manage inventory levels and communicate order requirements with Executive Chef and Executive Sous chef
  • Appropriately track food waste
  • Educated on all menu items, their recipes, methods of production and presentation standards
  • Train and motivate line cooks and other kitchen staff as required
  • Assist in menu creation with Executive chef and culinary team members
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
  • Maintains a clean and sanitary workstation area
  • Carry out any other duties as required by management

Interested applicants should email a cover letter and résumé to with the position clearly stated in the subject line.

We thank all applicants for their submissions; however, only candidates who have been selected for further consideration will be contacted.