Chef de Partie – Banqueting Kitchen

About the role

The Chef de Partie in the Banqueting Kitchen is responsible for preparing special and regular meals, managing kitchen equipment temperatures, and ensuring high‑quality presentation for banquet services. This role supports the kitchen team during busy periods and maintains accurate food logs.

Key responsibilities

• Prepare special meals and substitute items according to recipes, quality and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters to ensure proper cooking.
• Pull frozen items to thaw in the refrigerator and manage inventory for daily specials.
• Ensure proper portioning, arrangement and garnish of dishes, and maintain food logs.
• Monitor food quality and quantity, communicating assistance needs during peak periods.
• Inform chefs and service staff of menu specials, out‑of‑stock items and excess food for reuse.
• Prepare cold foods and follow food preparation checklists.
• Assist management with hiring, training, scheduling and coaching staff, and act as a role model.

Required profile

• Follow all company safety, security and hygiene policies; report incidents and complete required training.
• Maintain a clean, professional appearance and protect confidential company information.
• Communicate clearly and professionally with team members and guests.
• Develop positive working relationships, support team goals and respond to employee concerns.
• Meet physical demands: stand, walk, bend, lift and move objects up to 25 lb without assistance.
• Adhere to quality expectations and perform other reasonable duties as requested by supervisors.