Chef de Partie - Blake

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• Job Category Winter
• Employee Type Hourly position

The Chef de Partie is a hands‑on culinary lead positioned between the cooks and the Sous Chef. The role coordinates the assigned team during preparation and service, maintains food and service standards, and carries out the priorities established by culinary management. The position may run a station or support the pass as business needs require.

Within a general hotel job structure, similar shift‑lead work may be labeled Culinary Supervisor. In a professional kitchen, Chef de Partie more accurately describes the culinary nature of the position. This is not a Sous Chef management role. It is a developmental position that may lead to Sous Chef when the employee has shown the required technical skill, leadership, judgment, and operational readiness.

This job description provides a broad statement of duties. Responsibilities must be performed in accordance with Taos Ski Valley, Inc. policies and applicable law. Detailed procedures are contained in departmental standards, training materials, and the Employee Reference Guide. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.

• Communicate shift priorities, station assignments, menu information, special events, allergies, and service expectations to the assigned team.
• Coordinate work across stations and adjust routine priorities when volume, staffing, or production needs change.
• Confirm that assigned stations are prepared for service and that opening, closing, and shift‑handoff responsibilities are completed.
• Remain visible and hands‑on during production and service, including working a station or supporting the pass when needed.
• Keep Sous Chef, CDC, or Executive Chef informed of issues affecting quality, safety, staffing, cost, or guest service.

• Support consistent preparation and presentation according to approved recipes, portions, cooking methods, and plating standards.
• Monitor food quality, accuracy, timing, and presentation during service and coordinate immediate corrections within the role’s authority.
• Help organize production for expected volume, reservations, and approved events.
• Communicate shortages, menu changes, special requests, and service delays promptly through established management channels.

• Set a professional example through reliability, preparation, communication, teamwork, and respect for colleagues.
• Give clear work direction and follow up to confirm that assignments have been understood and completed.
• Coach cooks and stewards on recipes, station organization, service standards, sanitation, and safe work practices.
• Provide timely and respectful feedback based on observable performance; escalation recurring or significant concerns to culinary management.
• Support an environment in which standards are applied consistently and employees can ask questions or request guidance.

• Support compliance with property food‑safety policies, applicable regulations, and approved HACCP procedures.
• Monitor receiving, storage, labeling, FIFO rotation, temperature control, allergen handling, personal hygiene, and sanitation practices.
• Address immediate food‑safety concerns within the scope of the role and notify culinary management when further action is required.
• Report equipment, refrigeration, plumbing, pest‑control, injury, or other safety concerns through the appropriate process.

• Support appropriate production levels, portion control, yield, product rotation, and responsible use of food and supplies.
• Assist with assigned inventory counts, receiving, waste…