Job Description

To provide exceptional customer service in a high paced quality atmosphere in the Resort’s multiple food service areas as assigned:


  • Help in the preparation and design of all food and drinks menus
  • Produce high quality plates both design and taste wise
  • Ensure that the kitchen operates in a timely way that meets our quality standards
  • Fill in for the Sous Chef in planning and directing food preparation when necessary
  • Resourcefully solve any issues that arise and seize control of any problematic situation
  • Manage and train kitchen staff, establish working schedule and assess staff’s performance
  • Order supplies to stock inventory appropriately
  • Comply with and enforce sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers
  • Any other duties as assigned by the Chef


  • 2 years of experience working in a kitchen
  • Able to work with minimal supervision
  • Food safe certification


  • The Chef De Partie reports to the Sous Chef and Executive Chef