What are the responsibilities and job description for the Chef De Partie position at Tavistock Restaurant Collection?
Description
Atlas at the St. Regis Atlanta is hiring a talented and driven Chef de Partie to lead a section of our Michelin-recognized kitchen. You’ll have the opportunity to work alongside some of the top culinary talent in the Southeast and contribute to a dynamic and evolving menu.
Key Responsibilities:
- Lead a specific section (hot, cold, grill, etc.) during service
- Oversee mise en place, prep, and station team members
- Ensure consistency in flavor, presentation, and technique
- Collaborate closely with Sous and Executive Chefs on menu development
POSITION QUALIFICATIONS
Competency Statement(s)
- Adaptability & Flexibility – Adapts to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs
- Attention to Detail – Diligently attends to details and pursues quality in accomplishing tasks
- Communication – Listens to others and communicates in an effective manner
- Confidence – A matured and justified self-belief in one’s ability to do the job, and the conveyance of that behalf
- Initiative – Recognizes situations that warrant initiative and moves forward without hesitation; reasonably resolves issues, problems, or situations
- Problem-Solving – Resolves difficult or complicated challenges
- Teamwork – Promotes cooperation and commitment within a team to achieve goals and deliverables
- Thoroughness – Ensures that work is complete and accurate
Requirements
What You Bring:
- 2 years’ experience in high-end, fast-paced kitchens
- Strong leadership, communication, and time management skills
- Deep understanding of culinary fundamentals and fine dining standards
- Passion for excellence and attention to detail