Chef de Partie — Resort Kitchen & Banquets

Cutalong at Tributer Resort; Colorado; On-site; USD 40,000 - 70,000; Full time

Job summary

Cutalong at Tributer Resort in Mineral, Virginia seeks a skilled Chef de Partie to support our Executive and Sous Chefs in delivering premium dining across clubhouse, events, and banquets. You will work in a high-volume resort kitchen, ensuring seasonal menus reflect local ingredients and uphold exacting plating standards.

The role requires proven Chef de Partie or Line Cook experience, formal culinary training, strong knowledge of food safety and allergen management, and the ability to

Qualifications

• Proven experience as Chef de Partie or Line Cook.
• Formal culinary training or relevant qualifications.
• Solid understanding of kitchen operations and food safety.
• Knowledge of allergen management and HACCP principles.
• Strong time management and multitasking during peak service.

Responsibilities

• Prepare and present high-quality dishes within your designated section.
• Assist in development of seasonal menus with local ingredients.
• Ensure consistent execution of recipes and plating standards.
• Collaborate with Sous Chef and Executive Chef on prep lists and service planning.
• Supervise and train junior kitchen staff.
• Maintain hygiene and food safety standards per HACCP guidelines.
• Monitor stock levels, assist with ordering, minimize waste.
• Support kitchen operations for à la carte and banquets.
• Communicate with front-of-house for smooth service.
• Remain calm under pressure and contribute to a team-oriented kitchen culture.

Skills

Culinary skills

Food safety

Allergen management

Time management

Team collaboration

Education

Formal culinary training

Job description

Cutalong at Tributer Resort in Mineral, Virginia seeks a skilled Chef de Partie to support our Executive and Sous Chefs in delivering premium dining across clubhouse, events, and banquets. You will work in a high-volume resort kitchen, ensuring seasonal menus reflect local ingredients and uphold exacting plating standards.

The role requires proven Chef de Partie or Line Cook experience, formal culinary training, strong knowledge of food safety and allergen management, and the ability to