Chef de Partie - Hawthorn Grill - Full Time

The Resort at Summerlin; Las Vegas (NV); On-site; USD 45,000 - 65,000; Full time

Job summary

The Resort at Summerlin in Las Vegas is seeking a skilled Chef de Partie to lead hot and cold stations across culinary operations. You must have strong knife skills, comprehensive culinary knowledge, and the ability to work efficiently in a fast-paced environment.

Responsibilities include preparing dishes to standard, coordinating with Sous Chefs, and maintaining safety, cleanliness, and organization. This role emphasizes teamwork and guest satisfaction while upholding brand values.

Qualifications

• Education: High School Diploma or GED.
• Experience: minimum 5 years in culinary food service.
• Skills: knife skills, teamwork, and ability to work under pressure.

Responsibilities

• Prepare and execute all menu items according to established standards.
• Support and oversee kitchen operations and line cooks.
• Coordinate tasks across kitchen stations as needed.
• Develop, write, and cost menus with accuracy.
• Assist in ordering food items as directed by supervisors.
• Maintain documentation including temperature logs and meeting notes.
• Ensure recipes are followed with consistency and precision.

Skills

Knife skills

Team leadership

Food preparation

Communication

Sanitation

Plating

Food safety

Education

High School Diploma or GED

Tools

None

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full-time Regular 2012 Full-Time Culinary Las Vegas, NV, US

8 days ago Requisition ID: 5315

Reports To: Sous Chef/Room Chef

Department: Culinary

Shift: Varies

Role: The Chef de Partie is will prep and cook hot and cold foods in any of the culinary operations. Must have previous culinary experience, good knife skills and understanding of culinary terms and techniques. Perform job responsibilities satisfactorily and according to department standards Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

Qualifications

• Education: High School Diploma or GED
• Experience: Must have a minimum 5-year experience in culinary food service.
• Skills:
  • Ability to prepare dishes consistently, follow recipes, and execute core cooking techniques at a high standard.
  • Maintaining a well-prepared station, keeping service organized, and performing efficiently under pressure.
  • Ensuring dishes meet presentation, portion, and taste standards while monitoring ingredient freshness.
  • Coordinating with other stations and communicating clearly with chefs and teammates during fast-paced service.
  • Guiding junior staff, supporting team success, and maintaining a positive, professional kitchen environment.
  • Upholding proper safety, sanitation, labeling, and storage practices at all times.

Required Work Cards needed:

• Valid Clark County Health Card

Key Responsibilities

Responsibilities include, but are not limited, to the following:

• Prepare and execute all menu items according to established standards and assigned station duties, as directed by Sous Chefs and Chefs.
• Support and oversee kitchen operations, production, and line cooks—both in partnership with and in the absence of Sous Chefs and Chefs.
• Assess, coordinate, and direct required tasks across any kitchen as needed.
• Develop, write, and cost menus with accuracy and attention to detail.
• Assist in ordering food items as directed by Sous Chefs and Chefs.
• Maintain thorough documentation, including menu changes, temperature logs, and meeting notes.
• Attend scheduled meetings such as Chef meetings, BEO meetings, and planning sessions.
• Work all stations in any kitchen independently and confidently, without supervision.
• Follow and execute all recipes with consistency and precision.
• Maintain a clean, safe, and organized work environment at all times.
• Ensure proper fire times and ticket times are met to uphold service efficiency.
• Assist with restocking, rotating, and storing daily requisitions.
• Replenish dishes, silverware, and related items as needed.
• Perform all reasonable tasks assigned by management within the scope of the role.

The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.

Essential Job Functions

The physical demands described here reflect the essential functions of this position. In compliance with the Americans with Disabilities Act (ADA) and Nevada Revised Statutes (NRS) 613.330, reasonable accommodations will be provided to qualified individuals with disabilities.

Work is performed in a (type of location, i.e., office, kitchen, restaurant, casino, etc.) environment and in other locations throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases too loud. Additionally, smoking is permitted in casino areas consistent with Nevada state regulations, which are followed by the employer.

• Interacts with management, applicants, fellow Associates and guests.
• Ability to verbally communicate effectively with guests and coworkers
• Ability to communicate effectively through written documents in English.
• Requires prolonged standing and mobility, bending and reaching.
• Requires transporting, pushing, pulling, and maneuvering items weighing up to 100 lbs.
• Requires lifting items weighing up to 50 lbs.
• Requires eye/hand coordination.
• Requires basic math and the ability to distinguish letters, numbers and symbols.
• Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions.