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.

Culinary Operations 

• 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. 

Leadership & Supervision 

• 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. 

Preparation & Organization 

• 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. 

Food Safety & Sanitation 

• 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. 

Quality & 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. 

• 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. 

• Culinary degree or formal training preferred but not required. 

• Knowledge of banquet and high‑volume service is a plus. 

Skills & Competencies 

• 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 

Physical Requirements 

• 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.