Chef de Partie

Four Seasons•Minneapolis, MN

6d•Onsite

About The Position

The Chef de Partie supervises and oversees preparation of breakfast, lunch, and dinner food items in accordance with guest orders, production requirements, and Four Seasons quality standards. The role maintains a safe, organized, and sanitary kitchen environment, prepares food and mise en place for service, and oversees station setup and advance preparation. The Chef de Partie trains, motivates, and supervises kitchen employees while meeting cultural and core standards. The position also involves maintaining kitchen equipment, following food storage and temperature procedures, monitoring shortages and freezer pulls, assisting with food cost corrections and waste control, and supporting preparation for the next shift.

Requirements

High school education, culinary school education, or equivalent professional experience.
Minimum two years of culinary or related kitchen experience.
Advanced culinary knowledge and proficient knife skills.
Ability to read and follow recipe cards and procedures.
Ability to operate, maintain, and clean a wide range of kitchen equipment.
Ability to multitask and remain calm under pressure.
Supervisory experience or readiness to supervise kitchen staff.
Valid U.S. work authorization.

Responsibilities

Prepare food items according to guest orders, recipe cards, production guidelines, portion standards, and presentation expectations.
Complete mise en place and set up the assigned station for service.
Prepare advance-prep food items without exceeding estimated production needs.
Train, motivate, recommend discipline for, and supervise kitchen employees while ensuring cultural and core standards are met.
Operate, maintain, and properly clean major kitchen equipment.
Date, rotate, and store food according to policy, maintain proper temperatures for perishables, note shortages or out-of-stock items, and manage freezer pulls and line setup.
Assist with corrective actions for food cost issues and support food waste control.
Comply with Four Seasons’ Category One and Category Two Work Rules and the Standards of Conduct in EmPact.
Work harmoniously and professionally with co-workers and supervisors.
Assist with preparing vegetables and condiments for the next shift as needed.