Chef de Partie

Homma Talent • Sea Island, GA

2d • Onsite

About The Position

The Chef de Partie delivers consistently high-quality culinary experiences while supporting daily kitchen operations. The role maintains food quality, presentation, safety, efficiency, timeliness, and product integrity.

This is a supervisory position that guides and supports line cooks through coaching, training, and hands-on leadership. The Chef de Partie works with the Sous Chef and Chef de Cuisine to enforce company policies, health regulations, and operational procedures.

The position assists with kitchen scheduling, labor management, and cost control, and contributes to menu development and execution using knowledge of classical, regional, and seasonal cuisine. It also helps maintain kitchen equipment and sanitation and safety compliance, identifies service issues, and communicates opportunities for improvement to leadership.

Requirements

• Bachelor's degree in Culinary or Hospitality Management.
• Culinary certification and prior leadership experience in a hotel, resort, or fine dining environment.
• Current ServSafe Certification or ability to obtain it upon hire.
• Strong knife skills and proficiency in a variety of cooking techniques.
• Ability to follow standardized recipes and apply proper cooking times, temperatures, and methods.
• Comfort learning and using kitchen-related software, including internal purchasing systems.
• Strong verbal and written communication skills in English.
• Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays.
• Physical stamina to work in a fast-paced kitchen, including standing for long periods and lifting up to 50 lbs, with or without reasonable accommodation.
• Candidates must be from Mexico or Canada due to legal requirements associated with the TN visa.

Responsibilities

• Maintain food safety and sanitation standards in compliance with local, state, and federal regulations.
• Follow established procedures for quality, timing, documentation, attendance, and professional appearance.
• Follow safety protocols, including proper use of chemicals, Personal Protective Equipment, and Safety Data Sheets.
• Maintain knowledge of property services and offerings and share information with guests professionally and engagingly.
• Assist in resolving service issues promptly and positively, with appropriate follow-up.
• Complete additional duties assigned by leadership in a timely and cooperative manner.
• Deliver high-quality culinary experiences while supporting daily kitchen operations and maintaining food quality, presentation, efficiency, timeliness, and product integrity.
• Guide and support line cooks through coaching, training, and hands-on leadership.
• Work with the Sous Chef and Chef de Cuisine to enforce company policies, health regulations, and operational procedures.
• Assist with kitchen scheduling, labor management, and cost control.
• Contribute to menu development and execution.
• Help maintain kitchen equipment and ensure sanitation and safety compliance.
• Identify service issues and communicate improvement opportunities to leadership.

Benefits

• $21 USD per hour with opportunity for overtime.
• 30-day transitional housing.
• Insurance plans.
• 401(k) with company match.
• Discounts at Sea Island dining outlets and retail shops.
• Complimentary use of the onsite Fitness Center.
• Discounted rates for golf, spa services, and lodging at Sea Island properties.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level