As a Chef de Partie, you oversee the preparation of high-quality dishes and supervise the kitchen team to deliver memorable guest experiences while maintaining high standards.
Responsibilities
Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation
Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations
Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination
Monitor ingredient quality, ensuring proper storage and stock rotation
Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
The Assistant Kitchen Manager assists the Kitchen Manager in overseeing daily operation of the Back of House and assisting with ordering, receiving, preparation, and presentation of food.
Compensation
Annual holiday bonus, Monthly Profit-Sharing Program, Quarterly Restricted Stock Units Program
Responsibilities
Supervises and oversees the production of food
In conjunction with all management, enforces compliance with all employment policies in area of responsibility
Monitors tickets and sets the pace during peak hours
Manages through “hands on” supervision of the restaurant. This includes but is not limited to non-scheduled assistance with serving, hosting, cooking, etc.
The Assistant Kitchen Manager oversees daily operations of the Back of House, assisting with ordering, receiving, preparation, and presentation of food.
Compensation
$45,000.00 - $60,000.00 annually
Responsibilities
Supervises and oversees the production of food
In conjunction with all management, enforces compliance with all employment policies in area of responsibility
Monitors tickets and sets the pace during peak hours
Manages through “hands on” supervision of the restaurant, including non-scheduled assistance with serving, hosting, cooking, etc.
Assist the Executive Chef in all areas of the kitchen, with significant responsibility in supervising line cooks and kitchen attendants to ensure a superior food offering.
Compensation
USD $83,657.34 - USD $104,555.72 /Yr.
Responsibilities
Supervise line cooks and kitchen attendants
Ensure a superior food offering
Assist the Executive Chef in all areas of the kitchen
The Culinary Supervisor plays a key role in supporting culinary leadership by overseeing daily kitchen operations and ensuring exceptional quality, consistency, and presentation of all food offerings.
Responsibilities
Supervise and direct daily kitchen operations, ensuring quality, consistency, and timely execution of all menu items.
Lead, coach, train, and develop culinary colleagues to support operational success and career growth.
Monitor food preparation, presentation, portion control, and recipe adherence to ensure brand standards are met.
Maintain compliance with all company policies, food safety standards, sanitation requirements, and health department regulations.
Assist with ordering, receiving, inventory management, product storage, and waste reduction initiatives.
Chef de PartieNewHilton · Alexandria, Egypt
Kitchen SupervisorSelrico Services Inc. · San Antonio, US
Assistant Kitchen ManagerTexas Roadhouse · Teays Valley, US
Culinary SupervisorHyatt Hotels Corporation · Bonita Springs, US