Chef de Partie

AccorHotel • Dallas, TX

5h

About The Position

The Chef de Partie plans, prepares, and sets up food production for menu items and specials in designated outlets, following established standards and plating specifications. The role oversees the day-to-day operation of an assigned station and directs, trains, and monitors Commis and Demi Chef de Partie staff. It also supports consistent, safe, and efficient kitchen operations through food safety practices, equipment care, sanitation, inventory and waste control, and adherence to hotel policies and recipes.

Requirements

• Five years of experience as a Commis and Demi Chef de Partie at a full-service hotel or restaurant.
• Ability to work all stations on the line.
• Previous supervisory experience.
• Experience and proficiency in different areas of the kitchen.
• Creativity and passion for food and customer service.
• Ability to work in a high-pressure environment.
• Excellent interpersonal and communication skills; a team player.
• Culinary arts diploma or equivalent vocational training.
• Food Handler certificate required.

Nice To Haves

• Experience in a luxury hotel with comparable service and standards.

Responsibilities

• Plan, prepare, set up, and provide quality service for menu items and specials in designated outlets according to standards and plating specifications.
• Direct, train, and monitor the performance of Commis and Demi Chef de Partie staff.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Follow departmental policies, service procedures, and standards; use and maintain equipment correctly and only as intended.
• Anticipate and respond promptly to guests’ needs.
• Review daily production sheets with the Sous Chef.
• Prepare, and when required delegate, production of necessary food items according to standards.
• Manage the day-to-day operation of the assigned station and liaise with Front of House Managers as needed.
• Minimize overproduction and food waste; ensure proper food rotation, labeling, and storage to control food costs.
• Participate in training junior staff and apprentices in culinary skills.
• Follow standardized recipes and specifications to maintain consistency and meet standards.
• Carry out station opening and closing procedures to standard.
• Operate kitchen equipment safely and handle, store, prepare, and serve food in accordance with hotel and government food safety guidelines.
• Prepare lists of food products required for the station for the Sous Chef’s order and approval.
• Maintain a clean and safe working environment, participate in health and safety initiatives, and follow hotel environmental policies and initiatives.

Benefits

• Paid time off
• Medical, dental, and vision insurance
• 401(k)
• Complimentary shift meal
• Employee benefit card offering discounted rates in Accor locations worldwide
• Learning programs through the Academy
• Career development and national and international promotion opportunities
• Corporate Social Responsibility activities, including Planet 21, through which employees can make a difference

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed