Chef de Partie — Lead Line Cook, Breakfast & Dinner

Four Seasons Hotels Ltd; Minneapolis (MN); On-site; USD 33,000 - 47,000; Full time

Benefits offered by this job

Wage: $28.93 per hour

Comprehensive health and vision INS

Discovery Nights at Four Seasons

Holiday and vacation pay

Daily meals inspired by award‑winning

Uniforms and uniform care

Sick pay, disability coverage, andLife

Parking discounts

Staff lounge and cafeteria with city

Up to eight weeks of parental leave

Fur baby insurance

401(k) retirement plan

Discounted accommodations at FourSeAS

Dental coverage at a discounted rate

Job summary

Four Seasons Hotel Minneapolis seeks a Chef de Partie to join our talented culinary team. Be part of a luxury property known for guest experiences, craftsmanship, and two‑time James Beard Award–winning local cuisine as Gavin Kaysen collaborates with a world‑class team.

This role supervises breakfast to dinner preparation, maintains high standards, trains staff, and ensures safety, cleanliness, and efficiency in a fast‑paced kitchen.

Qualifications

• High school education, culinary school education, or equivalent professional experience.
• Minimum two years of culinary or related kitchen experience.
• Advanced culinary knowledge and proficient knife skills.
• Ability to read and follow recipe cards and procedures.
• Ability to operate, maintain, and clean a wide range of kitchen equipment.
• Ability to multi-task and remain calm under pressure.
• Supervisory experience or readiness to supervise kitchen staff.

Responsibilities

• Prepare food items according to guest orders with consistent quality following recipe cards, production guidelines, portion standards, and presentation expectations.
• Start advance‑prep food items, ensuring production does not exceed estimated needs.
• Train, motivate, recommend discipline, and supervise kitchen employees while ensuring all cultural and core standards are met.
• Operate, maintain, and properly clean all major kitchen equipment, including deep fryer, broiler, stove, steamer, mixer, slicer, steam table, tilt kettle, waffle iron, flat top grill, and more.
• Date, rotate, and store all food items according to policy; ensure perishables are kept at proper temperatures; note shortages or out‑of‑stock items; manage freezer pulls and line setup.
• Assist in corrective actions for food cost issues and support food waste control.
• Comply with Four Seasons’ Category One and Category Two Work Rules and the Standards of Conduct in EmPact.
• Work harmoniously and professionally with co‑workers and supervisors.
• Assist with prep work of vegetables and condiments for the next shift as needed.

Skills

Culinary knowledge

Knife skills

Follow recipes

Kitchen equipment

Multi-tasking

Supervisory experience

Two years experience

Education

High school education

Culinary school education

Equivalent experience

Job description

Four Seasons Hotel Minneapolis seeks a Chef de Partie to join our talented culinary team. Be part of a luxury property known for guest experiences, craftsmanship, and two‑time James Beard Award–winning local cuisine as Gavin Kaysen collaborates with a world‑class team.

This role supervises breakfast to dinner preparation, maintains high standards, trains staff, and ensures safety, cleanliness, and efficiency in a fast‑paced kitchen.