Chef de Partie

Four Seasons Hotels and Resorts•Minneapolis, MN

7d•Onsite

About The Position

The Chef de Partie supervises and oversees the preparation of breakfast, lunch, and dinner food items according to guest orders and production requirements while meeting Four Seasons quality standards and maintaining a safe, organized, and sanitary work environment. The role prepares and presents food consistently, completes mise en place, sets up the station for service, and handles advance preparation in line with estimated needs. The Chef de Partie supervises and supports kitchen employees, maintains food storage and station organization, helps control food costs and waste, and operates, maintains, and cleans major kitchen equipment. The position also works professionally with coworkers and supervisors and assists with preparation for the next shift as needed.

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 according to guest orders, recipe cards, production guidelines, portion standards, and presentation expectations.
Complete mise en place and set up the station for service.
Start advance-prep food items while ensuring production does not exceed estimated needs.
Train, motivate, recommend discipline, and supervise kitchen employees while ensuring cultural and core standards are met.
Operate, maintain, and properly clean major kitchen equipment, including deep fryer, broiler, stove, steamer, mixer, slicer, steam table, tilt kettle, waffle iron, and flat top grill.
Date, rotate, and store food items 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 coworkers and supervisors.
Assist with preparation of vegetables and condiments for the next shift as needed.