Seasonal Chef de Partie

Discovery Land Company•Amenia, NY

1d•Onsite

About The Position

Silo Ridge Field Club is seeking a seasonal Chef de Partie to join the Culinary Department. This role is available May 1 – November 15, 2026. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Requirements

Preferably culinary arts degree or certificate
5+ years of working experience; 2-3 years in fine dining
Knowledge of ServSafe and safe food handling practices.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Must be able to work flexible work hours/Schedule including evenings, weekends, and holidays.
Long hours may be required due to business demands.
Ability to work in a team environment.
Ability to stay calm and focused during the busiest of times.
Ability to read, write, speak, and understand English; additional languages preferred.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Responsibilities

Able to organize and lead a section of cooks.
Assigns in detail, specific duties to all employees under his supervision and instructs them in their work.
Works very closely with the Floor Steward, whose duty is to keep kitchen areas clean and orderly.
Insists upon meticulous cleanliness and orderliness.
Insists also on personal cleanliness and proper deportment of all employees under their supervision.
Responsible for the quality of all food items prepared in the kitchen.
Supervises according to the standard recipes.
Constantly checks for taste, temperature and visual appeal.
Make sure that all dishes are uniform and that established portion sizes are adhered to as per specifications set out by the Executive Chef.
Ensure all cooks work according to safe food handling standards.
Assures that spoiled or damaged serving utensils are not into use.
Watches particularly for cracked or chipped china, glassware and trains the staff to follow this rule.
Brings notice of any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date.
Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
Checks maintenance of all equipment located in the area supervised.
Makes every attempt to prevent the damage of loss of any property.
Immediately alerts the Executive Chef so action can be taken.