Chef de Partie

The Hotel at Auburn University & Dixon Conference Center; Auburn (AL); On-site; USD 22,355 - 31,839; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k)

Tuition Reimbursement

Job summary

The Hotel at Auburn University & Dixon Conference Center is seeking a dedicated Chef de Partie. In this role, you will manage food production for breakfast and lunch, ensuring quality service and effective kitchen workflow.

The ideal candidate will have a minimum of 5 years of culinary experience and a ServSafe certification. Benefits include medical, dental, vision, and a robust tuition reimbursement program.

Responsibilities

• Oversee the flow of production for breakfast, lunch, and dinner service.
• Assist the Banquet Chef with plate ups and other tasks as requested.
• Ensure event set-up is correct and all equipment is ready on time.
• Monitor all mise en place to meet standards.
• Create daily specials and brunch menus.
• Maintain a positive work environment.
• Perform other related duties as assigned.

Skills

Ability to handle multiple tasks

Excellent communication skills

Basic mathematical calculations

Proficiency in kitchen stations

Organizational skills

Direct kitchen staff performance

Education

High school diploma or vocational training

Minimum 5 years culinary experience

ServSafe certification

Job description

Job Summary

The Chef de Partie will plan, prep, set up, and provide quality service in all areas of food production, including all food produced for Ariccia Breakfast and Lunch.

Location, Salary, and Benefits

Location: Auburn, AL, USA
Salary: $19.67 per hour (Hourly) – Full Time

Benefits: Medical, Dental, Vision, Supplemental Insurance, Life Insurance, 401(k), Tuition Reimbursement

Duties & Responsibilities

• Oversee the flow of production for breakfast, lunch, and dinner service.
• Assist the Banquet Chef with plate ups and other tasks as requested.
• Ensure event set‑up is correct and all equipment is ready on time.
• Monitor all mise en place to meet standards and ensure employees follow recipes and plating guidelines precisely.
• Create daily specials, lunch buffet menus, and brunch menus with timely order information.
• Maintain a positive work environment and help control food and labor costs.
• Perform other related duties as assigned.

Required Skills & Abilities

• Ability to handle multiple tasks simultaneously while maintaining professionalism.
• Excellent written and verbal communication skills.
• Ability to perform basic mathematical calculations.
• Proficiency in all kitchen stations with minimal defects.
• Excellent organizational skills and attention to detail.
• Ability to direct kitchen staff performance and provide corrective feedback.

Education & Experience

• High school diploma or equivalent vocational training certificate.
• Minimum 5 years of experience in the culinary field.
• ServSafe certification.

Physical Requirements

• Extended periods of walking, standing, and sitting.
• Ability to lift up to 50 pounds at times.

Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. All qualified applicants are given equal opportunity, and selection decisions are based on job‑related factors.