Senior Chef de Partie - Events

Job summary

The Senior Chef de Partie is responsible for the execution, leadership, and quality control of high-volume event menus. They oversee production schedules, mentor kitchen staff, and ensure all food meets luxury hospitality standards.

Job details

The Senior Chef de Partie is responsible for the execution, leadership, and quality control of high-volume event menus. They oversee production schedules, mentor kitchen staff, and ensure all food meets luxury hospitality standards. Candidates must have at least 10 years of professional cooking experience, including extensive high-volume event experience and 3-5 years in a leadership role. A culinary diploma or equivalent professional experience is preferred, along with in-depth knowledge of food safety and sanitation standards.

What you’ll do

The Senior Chef de Partie is responsible for the execution, leadership, and quality control of high-volume event menus. They oversee production schedules, mentor kitchen staff, and ensure all food meets luxury hospitality standards.

Requirements

Candidates must have at least 10 years of professional cooking experience, including extensive high-volume event experience and 3-5 years in a leadership role. A culinary diploma or equivalent professional experience is preferred, along with in-depth knowledge of food safety and sanitation standards.

Benefits

• Gratuities
• Health benefits
• Dental benefits
• Vision benefits
• Mental health coverage
• Discounted gym membership
• Employee assistance program
• Dining discount
• Employee referral program

Listed skills

• Time management · Preferred
• Cost Control · Preferred
• Food safety · Preferred
• Quality Control · Preferred
• Communication · Preferred
• Multitasking · Preferred
• Team Leadership · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary execution
• Quality control
• Team leadership
• Menu planning
• Food safety
• HACCP compliance
• Inventory management
• Cost control
• Staff training
• High-volume catering
• Plating standards
• Kitchen discipline
• Operational planning
• Time management
• Multitasking
• Communication

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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