Chef de Partie

Saz's Hospitality Group; Milwaukee (WI); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid vacation

401(k)

Job summary

Saz's Hospitality Group is seeking a full-time Chef de Partie in Milwaukee, WI to join our catering team. This hands-on production role includes leadership over cooks, ensuring top quality output across kitchens, event spaces, and off-site venues.

Bilingual English/Spanish preferred to liaise with the team. You’ll supervise all stations, monitor quality, train staff, and ensure HACCP compliance while managing prep, execution, and delivery for high-volume events.

Qualifications

• 3+ years in a similar culinary management role.
• Catering or contract culinary experience preferred.
• Fluency in English and Spanish is preferred.
• Current ServSafe certification.
• Valid driver’s license required.

Responsibilities

• Execute production at a high level across all stations, with advanced knife skills and kitchen nomenclature.
• Monitor food quality at all stages and coach team members in real time.
• Supervise kitchen teams through prep, firing, packaging, and event delivery.
• Oversee daily prep and verify cart/food accuracy for upcoming events.
• Set up and operate off-site and mobile kitchens; lead in the absence of exec leadership.
• Train and coach staff with clear task ownership and day-to-day feedback.
• Ensure adherence to established recipes and proper handling of meats, fish, and poultry.
• Maintain HACCP compliance and sanitation standards; proper labeling and storage.
• Support inventory management and stock rotation.
• Lead client tastings and participate in menu discussions; collaborate on recipe development.

Skills

Culinary leadership

Team supervision

Menu development

HACCP & food safety

Fluent in English & Spanish

Job description

Chef de Partie

Saz's Hospitality Group Milwaukee, Wisconsin, United States

About this position

Saz’s Hospitality Group is looking for a full-time Chef de Partie to join our Catering team at our Walker’s Point location. This is a hands‑on production role with real leadership responsibility in a fast-moving, high-volume catering environment — you'll be on the floor every day, owning the quality of your team's output, developing the cooks around you, and keeping prep and execution on track across our kitchens, event spaces, and off‑site venues. Bilingual fluency in English and Spanish is strongly preferred to lead and communicate effectively with our team.

What You’ll Do

• Execute production at a high level across all stations — demonstrating advanced knife skills, proper cooking techniques, and kitchen nomenclature while setting the technical standard for the team
• Monitor food quality throughout every stage of production, evaluating accuracy, taste, presentation, and consistency and coaching or correcting team members in real time
• Supervise kitchen teams through the full arc of event execution, from prep through firing, packaging, and release to operations, ensuring every catering event is delivered smoothly and on time
• Oversee daily prep by assigning tasks, verifying cart and food accuracy against upcoming event needs, and ensuring the kitchen is set up for success going into the next day
• Set up and independently operate off-site and mobile kitchens, leading the culinary team in the absence of executive leadership
• Train, develop, and hold kitchen staff accountable through structured coaching, clear task ownership, and consistent day-to-day feedback
• Ensure all menu items are produced in strict adherence to established recipes, with proper handling of meats, fish, and poultry across the team
• Maintain HACCP compliance, sanitation standards, and properly labeled and dated storage areas consistent with health codes
• Support inventory management and stock rotation
• Lead client tastings and represent the culinary team confidently in menu-related conversations
• Collaborate with culinary leadership on recipe development and standardization

Schedule - Average 40 hours per week, varying based on business volume, with availability for evenings, weekends, early mornings, and holidays

Requirements

• 3+ years’ experience in a similar culinary management role
• Catering or contract culinary experience preferred
• Fluency in Spanish and English is preferred
• Current ServSafe certification
• Valid driver’s license required

We're proud to be an EIGHT-time recipient of the Top Workplace Award, and we want to show you why! Learn more about our team at Sazs.com.

At Saz's, we take care of our team.

• health insurance
• dental insurance
• vision insurance
• paid vacation
• 401(k)
• company-paid telemedicine coverage
• annual shoe stipends
• referral bonuses
• generous restaurant and catering discounts

Eligibility is based on employment status and appropriate waiting period.

At Saz’s, we want you to be YOU – we celebrate everyone for who they are. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills – creating an inclusive environment for all team members.