Chef de Partie

About this position Company Overview LEFT LANE Hospitality is a vertically integrated company specializing in acquiring and transforming hotels that share a common thread of textured history and progressive cultural landscapes. We are committed to fostering a warm, welcoming, dynamic, and inspiring workplace and company culture where our team members are inspired to create moments of exceptional rarity through dynamic guest experiences and warm anticipatory service. We believe in making powerful first and last impressions and want both our guests and team members to feel known, looked after, and at home. How we want our guests to feel when staying with Us is the same as how we want our team to feel every day. Launching in the Fall of 2026, Recess Hotel & Club will transform Savannah’s storied Manger Building into a new kind of lifestyle hotel and clubhouse. With 221 rooms—including suites and bunk rooms—plus co‑working, a rooftop pool, a circuit‑based wellness club, a French brasserie, and layered social spaces, Recess is designed as a “public club”: a private clubhouse for all. Locals, members, and travelers will come together to eat, drink, work, play, and connect. Job Overview We seek the “best of the best” restaurant professionals passionate about food, elevated service, and wine. Our Culinary team at Recess Hotel & Club is currently looking for a passionate and attentive Chef de Partie to join our team. In this role, you will work with a team of hospitality partners who are dedicated to delivering an exceptional dining experience for our guests. Responsibilities Preparing specific food items and meal components at your station. Following directions provided by the head chef. Collaborating with the rest of the culinary team to ensure high‑quality food and service. Keeping your area of the kitchen safe and sanitary. Stock‑taking and ordering supplies for your station. Improving your food preparation methods based on feedback. Assisting in other areas of the kitchen when required. Qualifications Qualification from a culinary school or equivalent experience. Past experience working in a similar role. Ability to work well in a team. Excellent listening and communication skills. Knowledge of best practices for safety and sanitation. Passion for delivering great food and service. Multitasking and organizational ability. Available to work shifts during weekends and holidays. Ability to withstand temperature variations, both hot and cold. Maintain a warm and friendly demeanor at all times. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous, and service‑oriented manner. Attend all hotel‑required meetings and training. Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag. Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives. Must be able to cross‑train in other hotel‑related areas. Must be able to show initiative, including anticipating guest or operational needs. Perform other duties as requested by management. #J-18808-Ljbffr