Chef de Partie - Luxury Resort Kitchen & Banquets

CoralTree Hospitality; Mineral (VA); On-site; USD 42,000 - 54,000; Full time

Job summary

CoralTree Hospitality is seeking a Chef de Partie for Cutalong at Tributer Resort in Mineral, Virginia. You will join a vibrant resort kitchen, supporting the Executive and Sous Chefs across outlets including the clubhouse restaurant and events. The role emphasizes quality, teamwork, and precise execution of menus.

You will train junior staff, uphold HACCP standards, and work shifts including evenings, weekends, and holidays as needed to deliver exceptional hospitality experiences.

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.

Responsibilities

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

Skills

Chef de Partie experience

Time management

Team player

Communication

Flexibility

Education

Culinary training

Job description

CoralTree Hospitality is seeking a Chef de Partie for Cutalong at Tributer Resort in Mineral, Virginia. You will join a vibrant resort kitchen, supporting the Executive and Sous Chefs across outlets including the clubhouse restaurant and events. The role emphasizes quality, teamwork, and precise execution of menus.

You will train junior staff, uphold HACCP standards, and work shifts including evenings, weekends, and holidays as needed to deliver exceptional hospitality experiences.