Impress employers and recruiters.
Choose from hundreds of resume examples.
Impress employers and recruiters.
Choose from hundreds of resume examples.
Tailor your resume to this Chef de Partie role.
Rezi rewrites your resume against Bazaar Holdings Hotel Development LLC's job description. Free.
Tailor your resume to this Chef de Partie role.
Rezi rewrites your resume against Bazaar Holdings Hotel Development LLC's job description. Free.
Don't guess if your resume is good enough.
See how it scores against the Chef de Partie posting at Bazaar Holdings Hotel Development LLC — free, in seconds.
Don't guess if your resume is good enough.
See how it scores against the Chef de Partie posting at Bazaar Holdings Hotel Development LLC — free, in seconds.
About the Role
The Chef de Partie is a hands-on station captain responsible for ensuring prep, station readiness, and service execution meet JAG standards. This role involves setting the pace, coaching cooks, troubleshooting, and partnering with culinary leadership on quality control, food safety, and pars to deliver consistency, speed, and teamwork during high-volume service.
Responsibilities
- Lead your station during service, set the pace on the line, and support teammates during busy periods.
- Coordinate with expo to manage ticket flow, coursing, and timing while maintaining food quality.
- Set up and stock your station; ensure mise en place and pars are ready for service.
- Prep, cook, and plate menu items to standardized recipes, portioning, and presentation.
- Translate forecasts into prep plans and adjust production as needed for current and next-day service.
- Maintain food safety and sanitation standards (FIFO, temps, allergens, clean-as-you-go).
- Assist with receiving, proper storage, inventory rotation, and minimizing waste.
- Provide quick tastings and on-the-spot coaching to support quality and team development.
- Safely operate kitchen equipment and report maintenance needs.
- Demonstrate reliability and professionalism while helping create a respectful, inclusive, and learning-focused kitchen environment.
Requirements
- Open availability with flexibility (minimum of 3 days per week, including evenings, weekends and holidays).
- 2–3+ years professional kitchen experience (upscale casual, casual fine, or fine dining preferred) with strong line proficiency - grill, sauté, fry, garde manger.
- Demonstrated ability to lead a station and guide peers during peak service.
- Knowledge of HACCP/food safety; Food Handler certification (or ability to obtain).
- Strong organization, urgency, and calm under pressure; clear communicator and teammate.
- Knowledge of cooking techniques, kitchen equipment, and food safety standards.
- Solid knife skills and ability to follow prep lists and recipes.
- This position will spend 100% of the time standing or walking.
- Must be able to stand and exert well-paced mobility for up to 8 hours in length.
- Ability to work at a steady pace while multitasking in limited kitchen space.
- Frequent exposure to heat, steam, refrigeration, and cleaning chemicals.
- Continuous use of knives and kitchen equipment.
- Ability to lift 30–50 lbs regularly.
- Occasional pushing or pulling of carts/equipment up to 250 lbs.
- Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability.
- Slip-resistant footwear required.
Skills
- Grill proficiency
- Sauté proficiency
- Fry proficiency
- Garde manger proficiency
- HACCP knowledge
- Food safety knowledge
- Cooking techniques knowledge
- Kitchen equipment knowledge
- Knife skills
- Communication skills
- Teamwork
Location
- Nomad
Work Type
- Hourly
- Full-time
Experience Level
- 2-3+ years professional kitchen experience
Education Level
- Culinary degree is a plus
Salary/Compensations
- $22.00 - $28.00 per hour
Benefits
- Eligible health & wellness benefits (for qualifying positions)
- Employee dining and partner discounts
- Growth in a values-driven, award-winning hospitality group
About the Company
- José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture.
- Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.
- At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse.
- From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling and delicious adventure.
- We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food!
Equal Opportunity
- José Andrés Group is an Equal Opportunity Employer and participates in the Federal E-Verify Program.