Chef de partie jobs in Texas

Job DescriptionJob Description The key responsibilities for this position are: • Must thrive in a fast-paced, high volume work environment and have meticulous attention to detail., • Oversees the production of mise en place and monitors proper storage and rotation of product., • Assists in training new team members and developing their core competency on all pastry techniques, • Develops new seasonal items as needed., • Assists in organising all prepared mise en place as it pertains to various events across the property, • Tracks inventory usage and relays necessary orders appropriately., • Maintains and strictly abides by state sanitation/health regulations and resort requirements., • Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, and teaches this knowledge to new team members., • Maintain complete knowledge of and comply with all departmental/resort policies and procedures, other information pertinent to the job performance.Qualifications, • Must have 1+ years of pastry experience and a general understanding of all areas of savory kitchen (saute, pantry, grill etc., • Preferred 3+ years experience Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. 4100 Red River Holdings LLC is an Equal Opportunity Employer, M/F/D/V. 4100 Red River Holdings LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, 4100 Red River Holdings LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Description The line cook is excited to be here, he/she looks forward to developing his/hers culinary skills and is eager to learn new techniques and procedures. The Line Cook is well presented, clean, neat and is ready to work on time for every shift, is respectful of his supervisor and the rest of the team. He/She works in a methodical manner, clean, neat and organized, moving around with purpose and sense of urgency, finishing his/hers tasks on time while following proper procedures, respecting the recipes and standards set by the chefs and chef de partie. The Line cook volunteers to do more, and is always seeking opportunities to learn something new. He/She participates in the creative process bringing ideas to the table for features and menu items. The line cook is a team player, he/she supports the rest of the team when needed and offers help to all. He/She supports the maintenance of all areas of the kitchen, making sure it is all clean and neat as well as maintaining his/her station up to par, The line cook is seeking for an opportunity to excel, hone his/her culinary skills and develop his/her ability to further advance, setting the foundations and creating a path to evolve into a lead cook. Position Summary: Prepare items required for work station according to par sheets or instructions from the Chef on duty or other superiors. Prepare all assigned products in work station during service. Prep special food items as assigned by the Sous Chef or other superiors. This is a non-exempt, hourly position. Essential Job Functions: • Maintain a clean, sanitary environment to ensure compliance with local and state health codes, • Prepare all food according to recipes and guidelines established by the Executive Chef, • Enforce and abide by all established country club policies pertinent to kitchen operations, • Assist with preparation of other food products as needed, • Prepares or assist in preparing employee meals as needed Requires a Safe-Serve Certificate. Physical Demands: This position requires sitting, standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding, twisting, reaching, climbing stairs/ladders, and the ability to lift at least forty pounds. Must be able to stand and work in a hot, humid and sometime loud environment for long periods of time. Must be able to work quickly and accurately in a fast paced kitchen environment. Limitations and Disclaimer: The above job description is meant to describe the general nature and level of work expected to be performed for this role at San Antonio Country Club. It is not intended to be an exhaustive list of all responsibilities, duties and skills required for this position. All job requirements are subject to possible modifications and will be reasonably accommodated for individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of other employees. This job description does not state or imply that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow other job-related instruction and perform other job-related duties when requested by their supervisor, in compliance with federal and state laws. Listed requirements are representative of minimum levels of knowledge, skills and abilities to perform this job successfully. Employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an "at-will" basis.

Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie. Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard. Delegate, monitor and review the Chefs operational responsibilities.

As Chef De Partie you will have a hands on approach, along with the Junior Sous Chef and Chef de Cuisine, to ensure all food items are prepared to the highest standards in flavor and presentation. Lead Commis Chefs and Demi CDP's. You will complete company recipe guidelines for assigned responsibili

As a Chef de Partie & Junior Sous Chef, you will directly contribute to the overall success of a multi-million-dollar restaurant and its people. Junior Sous Chef- $21- $25 per hour. Chef de Partie- $19- $21 per hour.

JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Education: Technical, Trade, or Vocational School Degree. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of pro

The Garde Manger Chef de Partie supervises and oversees the preparation of all cold dishes, including cold banquet items, all produce orders, and any additional tasks as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary

Education: Technical, Trade, or Vocational School Degree. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality.

As a key member of our kitchen staff, our Chef de Partie will prep, cook, plate, and clean their stations to provide delicious meals for our guests. A positive, upbeat attitude and a passion for creating delicious food that delights diners. In addition to our independent collection of hotels, we als

Four Seasons - 98 San Jacinto Boulevard [Kitchen Supervisor / Cook] As a Chef de Partie at Four Seasons, you'll: Lead the culinary team, ensuring high-quality food production; Oversee food preparation, cooking, and presentation in accordance with company standards; Collaborate with Executive Chef to

Job Description We are seeking a seasoned Chef de Partie who can operate with precision, urgency, and professional maturity inside a high-performance kitchen ecosystem. This role demands a tactician—someone who can own a station end-to-end, uphold brand standards, and execute consistently during peak service windows. The ideal candidate demonstrates both creative instincts and business acumen, understanding that culinary excellence must ladder up to speed, quality, and cost control. Key Responsibilities Operational Execution • Lead assigned station with full accountability for prep, mise en place, execution, recovery, and end-of-shift compliance., • Deliver dishes to specification with zero deviation in flavor profile, presentation, yield, and timing., • Maintain strict portioning, temperature control, recipe adherence, and food safety protocols., • Communicate proactively with Sous Chefs and the Executive Chef to mitigate bottlenecks and drive seamless service flow., • Manage prep lists, production schedules, and par levels with a disciplined, metrics-driven approach. Quality & Brand Standards • Uphold elevated culinary standards, ensuring all plates reflect the restaurant’s brand position and guest expectations., • Execute plating with a refined, high-touch approach aligned with established aesthetic guidelines., • Identify improvements in workflow, quality, or efficiency with a solutions-oriented mindset. Team Leadership & Culture • Mentor junior cooks and stewards, promoting a culture of accountability, professionalism, and continuous improvement., • Model composure and structured communication during high-pressure service periods., • Support onboarding of new kitchen talent through shadowing, skills demonstrations, and recipe training. Compliance & Stewardship • Monitor equipment, sanitation, and work-area readiness; escalate maintenance needs with urgency., • Comply with the restaurant’s HACCP, health department, and internal audit requirements., • Manage inventory responsibly—minimizing waste, maximizing yield, and protecting cost of goods sold. Required Qualifications • Minimum 5 years of hands-on line experience in a high-volume or upscale kitchen environment., • Proven ability to run multiple stations (hot line, sauté, grill, garde manger, or pastry) with autonomy., • Strong knife skills, technique mastery, and familiarity with modern and classic cooking methods., • Demonstrated track record of punctuality, reliability, and team-first collaboration., • Ability to lift 50 lbs, stand for extended periods, and thrive in a fast-paced, high-intensity setting. Preferred Attributes • Prior experience in chef-driven, scratch kitchens., • Exposure to menu development or specials production., • ServSafe or equivalent certification., • A high “ownership mindset”—someone who treats the station like a business within the business. What We Offer • Competitive compensation aligned with experience and performance capability., • A structured, growth-focused environment where top performers advance., • A culture that values professionalism, craft, and long-term career development.