Chef de Partie – Culinary Team at Troubadour Golf & Field Club

About the role

The Chef de Partie will play a vital, supporting role on the culinary team by assisting with food preparation, deliveries, and kitchen cleanliness. The Cook will work with a range of ingredients and cooking styles, so a diverse knowledge and passion for food is encouraged. The Cook will work with all members of the culinary team in the creation of unique and fun dining experiences.

Key responsibilities

• Assist in set up/preparation of culinary program for the season and daily.
• Set up assigned station with predetermined mise en place.
• Prepare food items for all outlets according to menus/recipes.
• Cook food according to recipes, quality and presentation standards.
• Demonstrate safe use of equipment and monitor temperatures.
• Maintain productivity and reduce kitchen waste.
• Monitor food quality and presentation while preparing.
• Stock and rotate food, alert Sous Chef of low inventory.

Required profile

• High School diploma, GED or equivalent vocational training (preferred).
• Minimum 1 year line or prep cook experience in fine‑dining restaurant, luxury resort or private club.
• Ability to work flexible hours, including evenings, weekends and holidays.
• Positive attitude, professional demeanor and strong communication skills.
• Physical ability to stand, walk and lift items up to 50 pounds for extended periods.

Required skills

• Food preparation
• Cooking techniques
• Knife skills
• Food safety and sanitation

What we offer

• Competitive pay
• Medical, dental and vision benefits
• 401k contribution
• Paid time off and holidays
• Employee meals and referral incentives
• Professional development and upward mobility opportunities