Chef De Partie

The Gathering Spot•Atlanta, GA

About The Position

The Chef De Partie owns an assigned culinary station, delivering precise, timely, and consistent food preparation while maintaining mise en place, safety, and a collaborative kitchen culture. The position is at Retreat, The Gathering Spot’s exclusive private rooftop club, and reports to the Sous Chef/Chef de Cuisine. This is a full-time PM-shift role. The Gathering Spot is a private membership club founded in 2016 for professionals, creatives, and entrepreneurs in Atlanta and Washington, D.C. It fosters community, culture, and connection through curated experiences, content, and dining. Retreat offers refined social interaction and high-end hospitality for leaders and culture-shapers. The role requires line-cooking experience, proficiency in core cooking methods and safe food handling, and the ability to stay organized and accurate during busy service. Evening, weekend, and holiday work may be required as business needs dictate. The position involves standing and moving for extended periods, using standard workplace equipment, and lifting or moving supplies and event materials as needed, with or without reasonable accommodation.

Requirements

At least 2 years of line cooking experience.
Proficiency in core cooking methods, knife skills, mise en place, and safe food handling.
Ability to remain organized and accurate during peak-volume service.
Ability to stand and move for extended periods.
Ability to use standard workplace equipment.
Ability to lift or move supplies and event materials as needed, with or without reasonable accommodation.

Nice To Haves

Upscale restaurant or banquet exposure.

Responsibilities

Prepare and execute assigned dishes according to approved recipes, portion specifications, and presentation standards.
Set up, stock, and close the assigned station; maintain accurate prep lists and communicate shortages early.
Coordinate ticket timing with the expo and neighboring stations, including banquet and special-event demands.
Accommodate dietary restrictions and allergen instructions using established procedures.
Check ingredient freshness, holding temperatures, and plate quality, and reduce spoilage and waste.
Support counts, receiving, labeling, rotation, and proper storage.
Assist with training junior cooks and maintain a clean, organized, hazard-free workspace.
Report equipment issues and follow sanitation and food safety requirements.
Maintain confidentiality and uphold an inclusive and respectful workplace.
Perform other related duties as assigned.