Chef de Partie

Cutalong at Tributer Resort•Mineral, VA

1d•Onsite

About The Position

The Chef de Partie is responsible for managing a designated kitchen station within a high‑end resort and private club culinary operation. This role requires strong technical cooking skills, organization, leadership, and a commitment to delivering consistently high‑quality cuisine for members, guests, banquets, special events, and à la carte service. The Chef de Partie plays a key role in maintaining culinary standards, food safety, and an elevated dining experience reflective of Cutalong’s culture.

Requirements

Minimum 2–4 years of progressive culinary experience, preferably in upscale hotels, resorts, or private clubs.
Prior experience as a Chef de Partie or strong Commis Chef ready for advancement.
Solid understanding of classic and modern cooking techniques.
Strong knife skills and station management
Ability to work efficiently under pressure
Leadership and mentoring ability
Attention to detail and consistency
Strong communication and time management skills
Passion for hospitality and guest/member satisfaction
Ability to stand and work on feet for extended periods.
Ability to lift up to 50 lbs.
Ability to work flexible schedules, including early mornings, nights, weekends, and holidays.

Nice To Haves

Culinary degree or formal training preferred but not required.
Knowledge of banquet and high‑volume service is a plus.

Responsibilities

Take full ownership of an assigned station (e.g., sauté, grill, garde manger).
Prepare, cook, and present dishes according to established recipes, plating standards, and quality expectations.
Execute services for a variety of outlets including fine dining, casual dining, banquets, events, catering to on-site lodging units, and member functions.
Ensure consistency, flavor accuracy, and presentation excellence at all times.
Supervise and train kitchen associates assigned to the station.
Lead by example during service, promoting teamwork, efficiency, and professionalism.
Provide guidance, coaching, and constructive feedback to junior culinary staff.
Perform daily mise en place; plan prep efficiently to support smooth service.
Maintain proper stock levels for the station and communicate shortages or needs to the Sous Chef and Executive Chef.
Minimize waste through proper food handling, yield awareness, and portion control.
Maintain strict compliance with all food safety, sanitation, and HACCP standards.
Ensure stations are clean, organized, and inspection‑ready at all times.
Properly store, label, and rotate food products according to resort standards.
Uphold the culinary vision of the Executive Chef and the standards of a private club environment.
Assist with menu development, specials, tastings, and seasonal offerings when requested.
Maintain professionalism and discretion appropriate to a luxury, member‑focused operation.