Chef de Partie Parallax
currently filled

Chef de Partie


  • Recognizes superior quality products, presentations and flavor
  • Maintains receiving and food storage standards
  • Ensures compliances with food handling and sanitation standards
  • Maintains associate cafeteria operation and food quality standards
  • Follows proper handling and right temperatures of all food products
  • Understands and communicates to staff the operating and maintenance procedures of all departmental equipment
  • Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs
  • Displays leadership in guest hospitality and exemplifies excellent customer services
  • Creates a positive atmosphere for guest relations
  • Empowers associates to provide excellent customer service
  • Ensures associates receive ongoing training to understand guest expectations
  • Communicates performance expectations in accordance with job descriptions for each position and monitors progress
  • Assists associates based on their individual strengths, development needs, career aspirations and abilities
  • Manages training initiatives for current and new associates
  • Ensures associates follow required food handling and sanitation procedures
  • Understands the impact of kitchen operations on the overall casino financial goals; educates staff on details as appropriate


  • High school diploma or equivalent required
  • Culinary education required; or equivalent training/experience
  • Experience successfully handling a diverse group of associates
  • Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
  • Extensive knowledge of food handling and sanitation standards
  • Experience with maintaining kitchen equipment
  • Understanding of restaurant operational procedures
  • Effective decision making skills
  • Strong problem-solving skills
  • Strong analytical skills
  • Knowledge of overall casino operations as they affect kitchen and related areas
  • Good negotiation skills
  • Good presentation skills
  • Good communication skills (verbal, listening and writing)
  • Strong organization skills
  • Ability to use standard software applications and hotel systems
  • Excellent community relations skills
  • Effective conflict and change management skills
  • Good training/facilitator skills
  • Knowledge of purchasing, inventory controls, supplies and equipment
  • Knowledge of governmental and safety regulations
  • Comprehensive of the importance in maintaining a positive atmosphere

As a direct assistant to the sous chef, the chef de partie manages kitchen staff on a daily basis and ensures a consistent, high-quality food product. Areas of responsibility include overseeing food preparation area of incumbent’s specific kitchen. As a supervisor, works with the executive chef, sous chef and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

Other Positions Available