W - Chef de Partie Banquet - Think Hospitality

The Chef de Partie - Line Cook Banquet reports directly to the Banquet Chef de Cuisine and is a key member of our culinary team, specializing in food preparation for banquet and large-scale events, in addition to supporting daily service. This role requires exceptional culinary skills, strong leadership, and flexibility to cover various kitchen stations as needed.

• Supervise and oversee food preparation for banquet events and regular dining service, ensuring timely and consistent execution across all meal periods.
• Collaborate closely with the Banquet Chef de Cuisine and banquet managers to prepare, present, and coordinate the timing of banquet menu items, adapting as necessary based on event requirements.
• Maintain high standards of food quality, presentation, and taste across all banquet and la carte services.
• Train, coach, and supervise kitchen staff in culinary techniques, quality standards, and sanitation practices, ensuring strict compliance with health and safety regulations.
• Actively participate in food preparation, complete mise en place, set up banquet stations, and support other kitchen stations as required.
• Monitor food inventory for banquet events, assist in ordering supplies, and manage stock rotation to control costs and reduce waste.
• Demonstrate expertise in the banquet and regular menu items, ensuring smooth production and consistent adherence to recipes, portion sizes, and presentation standards.
• Coordinate with the Banquet Chef de Cuisine and Sous Chef to align banquet service with kitchen operations, covering various stations to meet both banquet and la carte demands.
• Delegate tasks effectively, ensuring productivity and adherence to kitchen protocols during both high-demand services and events.
• Foster a positive and collaborative work environment, promoting high morale and providing support to team members, especially under pressure.
• Attend team meetings, contribute to banquet menu development, and participate in training and mentorship programs.

• Minimum of 2-5 years of experience in a high-volume, upscale hotel or resort kitchen, ideally with experience in both line and banquet cooking.
• Culinary degree or equivalent experience preferred.
• Strong culinary knowledge, including advanced cooking techniques, plating skills, and knife handling.
• Ability to work flexible shifts, including nights, weekends, and holidays.
• Proven multitasking ability in a fast-paced environment, with excellent organizational and leadership skills.
• Physical capability to stand throughout shifts and lift/push/pull up to 35 lbs as required.
• Flexibility to work on different kitchen stations, supporting both banquet and la carte services.
• Strong communication skills and a collaborative team approach, with a proactive attitude toward staff training and development.

• Dexterity and coordination to handle kitchen tools, cutlery, and food items.
• Ability to stand for extended periods, navigate kitchen areas quickly, and manage fast-paced movements.
• Capability to lift, pull, carry, or move objects weighing up to 40 pounds occasionally and 15 pounds regularly.
• Occasional kneeling, bending, crouching, and climbing for kitchen tasks.

Join our team, bring your culinary talent, and contribute to delivering outstanding dining experiences at both banquet events and daily restaurant service, under the guidance of the Banquet Chef de Cuisine.