Chef de Partie

Homma Talent•Sea Island, GA

4d•Onsite

About The Position

As a Chef de Partie, you are responsible for delivering consistently high-quality culinary experiences while supporting daily kitchen operations. You uphold food quality, presentation, and safety standards, ensuring efficiency, timeliness, and product integrity at all times. In this supervisory role, you guide and support line cooks through coaching, training, and hands-on leadership, fostering teamwork and accountability. You work closely with the Sous Chef and Chef de Cuisine to enforce company policies, health regulations, and operational procedures. You assist with kitchen scheduling, labor management, and cost control to support financial goals. Your role also includes contributing to menu development and execution, applying knowledge of classical, regional, and seasonal cuisine. With strong attention to detail, you help maintain kitchen equipment, ensure sanitation and safety compliance, identify service issues, and communicate improvement opportunities to leadership.

Requirements

Bachelor's Degree in Culinary / Hospitality Management
Culinary certification
Prior leadership experience in a hotel, resort, or fine dining environment
Current ServSafe Certification or ability to obtain 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 communication skills in English, both verbal and written
Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays
Physical stamina to perform in a fast-paced kitchen environment, 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 visa restrictions (TN visa requirement).

Responsibilities

Deliver consistently high-quality culinary experiences.
Support daily kitchen operations.
Uphold food quality, presentation, and safety standards.
Ensure efficiency, timeliness, and product integrity.
Guide and support line cooks through coaching, training, and hands-on leadership.
Foster teamwork and accountability.
Work closely 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.
Apply knowledge of classical, regional, and seasonal cuisine.
Maintain kitchen equipment.
Ensure sanitation and safety compliance.
Identify service issues and communicate improvement opportunities to leadership.
Maintain high standards for food safety and sanitation in compliance with all local, state, and federal regulations.
Consistently follow established procedures related to quality, timing, documentation, attendance, and professional appearance.
Adhere to all 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 in a professional and engaging manner.
Assist in resolving service issues promptly and positively, with appropriate follow-up.
Complete additional duties as assigned by leadership in a timely and cooperative manner.