Chef de Partie

CoralTree Hospitality Group; Virginia (MN); On-site; USD 40,000 - 60,000; Full time

Job summary

CoralTree Hospitality Group in Virginia is hiring a skilled Chef de Partie to ensure premium dining at Cutalong at Tributer Resort. You'll prepare high-quality dishes, develop seasonal menus, and collaborate with the culinary team while supervising junior staff.

This role demands proven experience in a similar position, formal culinary training, and a passion for food. Ideal candidates will thrive in a dynamic kitchen environment and have strong time management and communication skills.

Qualifications

• Proven experience as a Chef de Partie or Line Cook.
• Solid knowledge of food safety and allergen management.
• Ability to multitask in high-volume environments.

Responsibilities

• Prepare and present high-quality dishes in your section.
• Develop seasonal menus with local ingredients.
• Supervise and train junior kitchen staff.
• Maintain hygiene and food safety standards.

Skills

Kitchen operations understanding

Time management skills

Excellent communication

Teamwork

Education

Formal culinary training

Job description

Overview

Located in Mineral, Virginia, Cutalong at Tributer Resort spans 1,000 acres bordering Lake Anna and is poised to become a premier destination in Virginia. The development plan includes 891 residential entitlements, featuring estate homes and homesites, executive homesites, cottages, villas, townhomes and luxury condominium accommodations. The resort's planned amenities include a spa & wellness center, multiple restaurants, social and conference meeting space and a rich array of resort activities all anchored by the prestigious Cutalong Golf Club. Our culinary team at Cutalong at Tributer Resort is looking to hire a skilled and passionate Chef de Partie. This role is vital in delivering a premium dining experience to our members, resort guests, and visitors across multiple outlets, including the clubhouse restaurant, events, and banqueting operations. This role will assist the Executive Chef and Sous Chef’s in the daily preparation, cooking, and presentation of high-quality food in the resort’s kitchen during their respective shifts.

Responsibilities

• Prepare and present high-quality dishes within your designated section (e.g., grill, larder, pastry).
• Assist in the development of seasonal menus that reflect local and sustainable ingredients.
• Ensure consistent execution of recipes and plating standards in line with resort expectations.
• Collaborate with the Sous Chef and Executive Chef on daily prep lists and service planning.
• Supervise and train junior kitchen staff, providing clear direction and feedback.
• Maintain excellent hygiene and food safety standards in accordance with HACCP guidelines.
• Monitor stock levels, assist with ordering, and minimize waste.
• Support kitchen operations for both à la carte service and large-scale events or banquets.
• Communicate effectively with front-of-house teams to ensure smooth service delivery.
• Remain calm under pressure and contribute positively to a team-oriented kitchen culture.

Qualifications

• Proven experience as in a similar Chef de Partie or Line Cook role.
• Formal culinary training or relevant qualifications.
• Solid understanding of kitchen operations, food safety, and allergen management.
• Strong time management skills with the ability to multitask during high-volume service.
• A team player with excellent communication skills and a passion for food and hospitality.
• Flexibility to work shifts, including evenings, weekends, and holidays as needed.

Physical Requirements

• Most work tasks are performed indoors with some outdoor activity.
• Position requires walking and giving direction most of the working day.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Ability to stand for long hours and lift 50lbs.