Chef de Partie

Saz’s Hospitality Group is looking for a full-time Chef de Partie to join our Catering team at our Walker’s Point location. This is a hands‑on production role with real leadership responsibility in a fast‑moving, high‑volume catering environment — you'll be on the floor every day, owning the quality of your team's output, developing the cooks around you, and keeping prep and execution on track across our kitchens, event spaces, and off‑site venues.

Bilingual fluency in English and Spanish is strongly preferred to lead and communicate effectively with our team.

• Execute production at a high level across all stations — demonstrating advanced knife skills, proper cooking techniques, and kitchen nomenclature while setting the technical standard for the team
• Monitor food quality throughout every stage of production, evaluating accuracy, taste, presentation, and consistency and coaching or correcting team members in real time
• Supervise kitchen teams through the full arc of event execution, from prep through firing, packaging, and release to operations, ensuring every catering event is delivered smoothly and on time
• Oversee daily prep by assigning tasks, verifying cart and food accuracy against upcoming event needs, and ensuring the kitchen is set up for success going into the next day
• Set up and independently operate off‑site and mobile kitchens, leading the culinary team in the absence of executive leadership
• Train, develop, and hold kitchen staff accountable through structured coaching, clear task ownership, and consistent day‑to‑day feedback
• Ensure all menu items are produced in strict adherence to established recipes, with proper handling of meats, fish, and poultry across the team
• Maintain HACCP compliance, sanitation standards, and properly labeled and dated storage areas consistent with health codes
• Support inventory management and stock rotation
• Lead client tastings and represent the culinary team confidently in menu‑related conversations
• Collaborate with culinary leadership on recipe development and standardization

Schedule – Average 40 hours per week, varying based on business volume, with availability for evenings, weekends, early mornings, and holidays