Chef de Partie

Horseshoe Bay Resort • Denver, CO

8d • Onsite

About The Position

The Chef de Partie is a manager role responsible for the consistent execution, organization, and cleanliness of their assigned kitchen section(s). This role plays a critical part in daily operations by ensuring prep is completed accurately and on time, stations are properly set and broken down, and quality standards are upheld throughout service. The Chef de Partie also supports team development and oversees execution of family meal as assigned. This position requires strong technical cooking skills, attention to detail, and the ability to lead by example in a fast-paced, high-standard kitchen environment.

Requirements

• Minimum 2–4 years of professional kitchen experience; station lead or senior line cook experience preferred.
• Strong knowledge of cooking techniques, food safety, and kitchen operations.
• Ability to follow recipes, prep lists, and plating standards with precision.
• Strong organizational skills and attention to detail.
• Ability to work efficiently under pressure in a fast-paced environment.
• ServSafe certification preferred (or willingness to obtain).
• Ability to lift up to 50 lbs and stand for extended periods.
• Bilingual (English/Spanish) a plus.

Responsibilities

• Take full ownership of an assigned station, ensuring readiness for service through proper mise en place, organization, and cleanliness.
• Execute menu items consistently according to approved recipes, plating guides, and quality standards.
• Ensure station setup is complete prior to service and fully broken down, cleaned, and restocked at the end of each shift.
• Maintain all station tools, equipment, and smallwares in proper working and sanitary condition.
• Review, execute, and complete assigned prep lists accurately and on time.
• Communicate prep progress, shortages, or issues proactively to the Sous Chef or Executive Chef.
• Monitor par levels and assist with identifying prep needs based on business volume.
• Ensure all prep is labeled, dated, stored properly, and rotated according to food safety standards.
• Uphold all food safety, sanitation, and handling procedures in compliance with local, state, and federal regulations.
• Monitor product quality and freshness; report any items not meeting specifications.
• Minimize waste through proper portioning, handling, and efficient use of ingredients.
• Assist with or oversee preparation and execution of daily family meal as assigned.
• Ensure family meal is prepared on time, presented professionally, and served safely.
• Utilize available ingredients efficiently while maintaining quality and team morale.
• Coordinate cleanup and proper storage following family meal service.
• Provide guidance and support to line cooks and prep cooks on assigned station.
• Assist with training new team members on station standards, recipes, and procedures.
• Lead by example with professionalism, organization, and teamwork.
• Support kitchen leadership by communicating operational needs and challenges.
• Communicate clearly with culinary leadership and fellow team members during prep and service.
• Assist other stations as needed to support smooth kitchen operations.
• Maintain a positive, team-oriented attitude and willingness to “pitch in” when required.

Benefits

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• RSP/401K matching program for eligible associates
• Discounts with our Crescent managed properties in North America for you & your family members

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 101-250 employees