Chef De Partie - The Americano Full Time (A.M Shift)

IHG•Atlanta, GA

1d•$21 - $23•Onsite

About The Position

As a Chef de Partie, you will oversee a designated section of the kitchen, ensuring the highest standards of food quality, consistency, presentation, and cleanliness. Working closely with the Sous Chef and Executive Chef, you will prepare exceptional dishes while supporting daily kitchen operations and mentoring junior culinary colleagues. This is an A.M. position. The successful candidate must be available to work a 7:00 A.M. – 3:00 P.M. schedule, including weekends and holidays as business needs require.

Requirements

Minimum 2 years of culinary experience in a luxury hotel, upscale restaurant, or fine dining environment.
Previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie ready for advancement.
Culinary degree or professional culinary certification preferred.
Strong knowledge of classical cooking techniques, food preparation, and kitchen operations.
Thorough understanding of food safety, sanitation, and HACCP standards.
Ability to work efficiently in a fast-paced, high-volume environment.
Strong organizational, communication, and time management skills.
Ability to lead by example and work collaboratively with a diverse team.
Flexible schedule, including evenings, weekends, and holidays.
Ability to stand for extended periods and lift up to 50 lbs.

Nice To Haves

Luxury hotel or Forbes Travel Guide experience preferred.
Banquet and à la carte experience.
Experience with Italian cuisine is a plus.
ServSafe Food Manager Certification preferred or the ability to obtain certification upon hire.

Responsibilities

Prepare, cook, and present menu items to the highest quality and brand standards.
Manage your assigned kitchen station efficiently during service.
Ensure food is prepared according to standardized recipes, portion sizes, and presentation guidelines.
Maintain strict compliance with food safety, sanitation, and HACCP procedures.
Monitor product quality, freshness, and inventory levels within your section.
Assist with receiving, storing, rotating, and labeling food products using FIFO practices.
Train, coach, and support Commis Chefs, Cooks, and culinary trainees.
Collaborate with the culinary team to deliver seamless service during breakfast, lunch, dinner, banquets, and special events.
Minimize food waste while maintaining cost controls and quality standards.
Ensure all kitchen equipment is operated safely and report maintenance needs promptly.
Maintain a clean, organized, and safe work environment at all times.
Support menu development and seasonal offerings through creativity and teamwork.