The Chef de Partie is a hands-on culinary lead positioned between the cooks and the Sous Chef. The role coordinates the assigned team during preparation and service, maintains food and service standards, and carries out the priorities established by culinary management. The position may run a station or support the pass as business needs require.
Within a general hotel job structure, similar shift-lead work may be labeled Culinary Supervisor. In a professional kitchen, Chef de Partie more accurately describes the culinary nature of the position. This is not a Sous Chef management role. It is a developmental position that may lead to Sous Chef when the employee has shown the required technical skill, leadership, judgment, and operational readiness.
This job description provides a broad statement of duties. Responsibilities must be performed in accordance with Taos Ski Valley, Inc. policies and applicable law. Detailed procedures are contained in departmental standards, training materials, and the Employee Reference Guide. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.
Essential Job Responsibilities:
Shift Leadership
- Communicate shift priorities, station assignments, menu information, special events, allergies, and service expectations to the assigned team.
- Coordinate work across stations and adjust routine priorities when volume, staffing, or production needs change.
- Confirm that assigned stations are prepared for service and that opening, closing, and shift-handoff responsibilities are completed.
- Remain visible and hands-on during production and service, including working a station or supporting the pass when needed.
- Keep Sous Chef, CDC, or Executive Chef informed of issues affecting quality, safety, staffing, cost, or guest service.
Food Quality and Service
- Support consistent preparation and presentation according to approved recipes, portions, cooking methods, and plating standards.
- Monitor food quality, accuracy, timing, and presentation during service and coordinate immediate corrections within the role’s authority.
- Help organize production for expected volume, reservations, and approved events.
- Communicate shortages, menu changes, special requests, and service delays promptly through established management channels.
Team Leadership and Development
- Set a professional example through reliability, preparation, communication, teamwork, and respect for colleagues.
- Give clear work direction and follow up to confirm that assignments have been understood and completed.
- Coach cooks and stewards on recipes, station organization, service standards, sanitation, and safe work practices.
- Provide timely and respectful feedback based on observable performance; escalate recurring or significant concerns to culinary management.
- Support an environment in which standards are applied consistently and employees can ask questions or request guidance.
Food Safety and Sanitation
- Support compliance with property food-safety policies, applicable regulations, and approved HACCP procedures.
- Monitor receiving, storage, labeling, FIFO rotation, temperature control, allergen handling, personal hygiene, and sanitation practices.
- Address immediate food-safety concerns within the scope of the role and notify culinary management when further action is required.
- Report equipment, refrigeration, plumbing, pest-control, injury, or other safety concerns through the appropriate process.
Product and Cost Control
- Support appropriate production levels, portion control, yield, product rotation, and responsible use of food and supplies.
- Assist with assigned inventory counts, receiving, waste records, product transfers, and stock organization.
- Communicate shortages, excess inventory, unusual waste, quality concerns, or count discrepancies to culinary management.
- Protect food, equipment, and supplies as company assets and follow established purchasing and approval procedures.
Communication and Administration
- Maintain clear communication with the Sous Chef, Chef de Cuisine, Executive Chef, and assigned employees throughout the shift.
- Complete required shift notes, checklists, temperature records, production information, and other assigned documentation accurately.
- Provide a concise handoff covering staffing, product availability, food safety, equipment, service concerns, and work requiring follow-up.
- Maintain confidentiality and direct employee-relations matters to the appropriate culinary manager or Human Resources representative.
Scope of Authority
- The Chef de Partie may direct routine work, adjust station assignments during the shift, verify standards, coach employees, and stop work that presents an immediate food-safety or workplace-safety concern. The position acts within the direction and policies established by culinary management, including when a Chef is not physically present on the line.
- Hiring, termination, formal discipline, compensation, permanent scheduling, menu or recipe changes, purchasing commitments, and employee-relations outcomes remain with the authorized manager or Human Resources.
- The Chef de Partie documents relevant facts, communicates concerns promptly, and contributes recommendations when requested.
Qualifications and Knowledge:
- Progressive professional kitchen experience with demonstrated strength on one or more stations; upscale restaurant, hotel, or resort experience preferred.
- Working knowledge of professional cooking methods, kitchen organization, food safety, sanitation, allergens, and safe equipment use.
- Ability to read and follow recipes, prep lists, production plans, banquet or event information, and basic inventory records.
- Ability to coordinate the work of others and communicate clearly in a fast-paced kitchen.
- Must hold or obtain a New Mexico Food Handler Card before beginning food-handling duties or within the period established by company policy and applicable requirements.
- Availability to work mornings, evenings, weekends, holidays, and seasonal peak periods.
Personal Skills
- Strong personal character and commitment to Taos Ski Valley, Inc. vision, purpose, and values.
- Culinary skill, organization, attention to quality, and awareness of the entire shift.
- Clear and respectful communication, including the ability to deliver direction and confirm follow-through.
- Composure and sound judgment under pressure, with the maturity to recognize when an issue must be escalated.
- Ability to accept constructive feedback and use it as part of professional development.
- Professional discretion, personal accountability, and respect for the culinary chain of command.
Work Environment:
Taos Ski Valley, Inc. is a fast-paced workplace, especially during holidays and peak periods. The property is located in a high-altitude alpine environment. The position may require travel over uneven, snow-packed, or icy terrain and may involve exposure to wet, cold, hot, or humid conditions. Work is performed in close quarters with other employees.
Physical Demands of the Position:
The role requires extended standing and walking, frequent reaching, bending, tasting, smelling, speaking, and hearing, and work near hot and cold equipment. The employee will frequently lift or move up to 25 pounds and may occasionally lift or move up to 50 pounds, with assistance when appropriate. Outdoor exposure may occur during winter conditions.
Background Check:
Positions dealing with children, of safety-sensitive and/or confidential nature, require driving, or positions that handle cash may require a background check and MVR check. Employment is contingent upon a favorable background check.
