Chef de Partie en Deseretmanagement

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JOB TITLE – Chef de Partie

DEPARTMENT – The Roof

REPORTS TO – Executive Chef

 
SUMMARY 
The Chef de Partie is a highly skilled culinary professional responsible for leading the preparation and execution of exclusive VIP parties, Chef’s Table events, and elevated dining experiences. Operating at an executive sous chef level, this role demands creativity, precision, and leadership to deliver refined, innovative dishes that exceed guest expectations. The ideal candidate is a tenured leader with exceptional technical skills, strong organizational abilities, and a passion for culinary excellence at the highest standard.

 
JOB ENVIRONMENT 
Works indoors in an upscale kitchen setting, often under high-pressure conditions for time-sensitive, exclusive experiences. Requires extended periods of standing, frequent lifting of up to 50 pounds, and working near hot equipment and sharp utensils. Must maintain composure and attention to detail in fast-paced, high-profile environments. Flexible schedule required, including evenings, weekends, and holidays to support special events and private functions.

SKILLS, EDUCATION AND QUALIFICATIONS 

•         5+ years of progressive culinary experience, with a focus on upscale dining, VIPs, or event-driven service

•         Formal culinary training or equivalent experience required

•         Strong knowledge of classical cooking techniques, plating artistry, and modern culinary trends

•         Demonstrated leadership skills with the ability to supervise and mentor junior cooks

•         Excellent organizational and time management abilities, with meticulous attention to detail

•         Strong communication and interpersonal skills, with an ability to work collaboratively across teams

•         Ability to adapt quickly to changing menus, guest preferences, and event requirements

•         Must be dependable, professional, and capable of maintaining confidentiality for VIP clientele

ESSENTIAL FUNCTIONS 

•         Lead the preparation and execution of Chef’s Table experiences, VIP dinners, and high-profile events

•         Ensure all dishes meet exacting standards of flavor, presentation, and timing

•         Supervise and train junior cooks, delegating tasks to maintain efficiency and quality during service

•         Collaborate with the Executive Chef and Executive Sous Chef on menu planning, tastings, and event execution

•         Maintain a clean, safe, and organized work environment, upholding all sanitation and food safety standards

•         Embody the company’s values, team culture, and commitment to exceptional hospitality

COMPENSATION

$85,000 - $95,000/annually. This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data.

OTHER JOB REQUIREMENTS

·       May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs

·       Takes on additional duties as required or assigned by management

EQUAL OPPORTUNITY EMPLOYER STATEMENT:
We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.