Chef de Partie

DRIFTWOOD HOSPITALITY MANAGEMENT•Southlake, TX

2d•$19 - $19•Onsite

About The Position

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. JOB SUMMARY The Chef de Partie is responsible for managing a designated section of the kitchen while also engaging directly with guests when required. Responsible for delivering high-quality dishes, maintaining excellent communication and representing the kitchen with professionalism. Strong spoken and written English skills are essential for guest interaction, menu explanation, and clear communication with the wider team. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Requirements

Experience in a modern, high-end or chef-driven kitchen.
Ability to adapt, learn quickly, and maintain high standards during peak service.
Strong communication, confidence with guests, and polished English skills alongside the usual kitchen responsibilities.
Professional demeanor and comfort engaging with guests in a polished, friendly manner.
Ability to work efficiently under pressure in a fast-paced environment.

Nice To Haves

Food Safety certification preferred.

Responsibilities

Prepare, cook, and present dishes to the restaurant's standards within your assigned section.
Interact confidently with guests during service, chef's table experiences or special events.
Communicate menu items, ingredients and dietary information clearly and accurately in English.
Works closely with the Chef on Duty to refine techniques and elevate the guest experience.
Reads and employs math skills to follow recipes.
Maintain a clean, organized and efficient station aligned with modern kitchen standards.
Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product.
Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Maintain all logs, cooling, heating, and temperature.
Adheres to all company policies and procedures.
Follows safety and security procedures and rules.
Knows department fire prevention and emergency procedures.
Utilizes protective equipment.
Reports unsafe conditions to management.
Reports accidents, injuries, near-misses, property damage or loss to management.
Provides for a safe work environment by following all safety and security procedures and rules.
All team members must maintain a neat, clean and well-groomed appearance.
Perform any related duties as requested by management.