Chef de Partie

Line Cook

Position Summary

We are seeking a skilled and reliable Line Cook to join our culinary team. In this role, you will prepare high-quality food items according to recipes and presentation standards, maintain kitchen safety and sanitation, and support a collaborative work environment. You will also assist with inventory management, menu specials, and staff development to ensure an exceptional dining experience for every guest.

Key Responsibilities

• Prepare and cook food items following recipes, quality standards, presentation guidelines, and food preparation checklists; also prepare cold foods and substitute items as needed.
• Regulate temperatures of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator, ensuring proper portioning, arrangement, and garnish.
• Monitor food quality and quantity during preparation; maintain accurate food logs.
• Communicate assistance needs during busy periods and inform the Chef of excess food items for use in daily specials.
• Inform Food & Beverage service staff about menu specials and out‑of‑stock items.
• Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; serve as a positive role model.
• Follow all company safety, security, and sanitation policies; report maintenance needs, accidents, injuries, and unsafe conditions to the manager; complete required safety training and certifications.
• Maintain a clean, professional uniform and personal appearance; protect company assets and maintain confidentiality of proprietary information.
• Anticipate and address guests’ service needs, speaking with others using clear and professional language.
• Develop and maintain positive working relationships with coworkers; support the team to reach common goals and listen/respond appropriately to concerns.
• Ensure adherence to quality expectations and standards in all prepared food items.
• Stand, sit, or walk for extended periods; reach overhead and below knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.
• Perform other reasonable duties as requested by supervisors.

Qualifications

• Education: Certificate or Diploma in Food Production, Culinary Arts, or a related field.
• Experience: At least 3 years of related work experience, preferably in a hotel or luxury service environment (4‑ or 5‑star hotel experience is highly desirable).