What are the responsibilities and job description for the Chef De Partie position at Cape Resorts Group?
Department: F&B
Position: Chef De Partie / Kitchen Supervisor
Reports to: Chef/F&B Director, Executive Sous Chef
Salary: $1300/week
Start Date: 4/20/26
Position Overview:
This position is responsible for assisting with kitchen operations, overseeing stations, ensuring recipe accuracy and consistency, maintaining cleanliness and food safety standards, and guiding the culinary team through organized preparation and service. The Chef de Partie acts as a working leader, balancing hands-on cooking with supervision, communication, and accountability.
These duties may be described as, but not limited to:
- Execute daily prep and service according to established recipes and standards
- Ensure consistency, quality, and presentation across all dishes
- Follow recipes precisely and uphold plating and portion standards
- Assist with daily prep planning and execution
- Oversee assigned stations during prep and service
- Delegate cooking and prep tasks effectively and follow up on completion
- Ensure stations are fully prepared and properly stocked for service
- Step into any station as needed to maintain service flow
- Support or lead expediting during service as directed
- Monitor ticket times, accuracy, and pacing
- Communicate clearly with Front of House and kitchen team
- Maintain calm, focused leadership during peak service periods
- Assist with ordering, receiving, and proper storage of products
- Monitor par levels and communicate needs to leadership
- Rotate product correctly and minimize waste
- Maintain clean, organized stations at all times
- Ensure coolers, storage areas, and workspaces meet cleanliness standards
- Uphold all food safety, sanitation, and health department regulations
- Enforce proper labeling, dating, and storage procedures
- Set the standard for professionalism, respect, and teamwork
- Lead by example in attitude, work ethic, and accountability
- Support a positive, focused kitchen environment
- Communicate respectfully with all team members
Required Knowledge, Skills, Abilities:
- Strong foundation in classical cooking techniques and station management
- Experience with recipe execution, prep systems, and service organization
- Proven ability to lead, delegate, and follow up effectively
- Excellent communication and teamwork skills
- High level of personal accountability and attention to detail
- Ability to stand for extended periods in a fast-paced kitchen environment
- Ability to lift and move kitchen equipment and supplies
- Availability to work nights, weekends, and holidays
Minimum Qualifications:
- Serve safe or Suffolk County Certificate
- 4–6 years of experience in a professional kitchen, preferably in an upscale or fine-dining a la carte setting