Chef de Partie

Chef de Partie – The Tides Inn

Location: Irvington, Virginia
Department: Culinary
Position: Full-Time

The Tides Inn is seeking a talented and motivated Chef de Partie to join our culinary team. This position is ideal for a passionate cook who takes pride in their craft, thrives in a collaborative kitchen and is eager to grow within a luxury resort environment.

The Tides Inn is a beloved waterfront resort nestled along Carter’s Creek in Irvington, Virginia. A cherished destination for generations, the property has undergone extensive renovations and enhancements designed to elevate the guest experience while preserving its authentic coastal character.

The resort features 70 luxurious accommodations, tennis and pickleball courts, wellness treatments, a working farm, a Makers Space for artistic activities, a private marina and two distinct restaurants: Salt & Meadow and Fish Hawk Oyster Bar.

As The Tides Inn continues to evolve, it is becoming increasingly recognized for exceptional programming, memorable culinary experiences, environmental stewardship and world-class hospitality.

• Prepare and execute dishes according to established recipes, presentation standards and service expectations.

• Manage an assigned kitchen station and ensure it is fully prepared for each service.

• Maintain consistent standards for flavor, quality, presentation and portion control.

• Work closely with the Executive Chef, Sous Chefs and culinary team to deliver an exceptional guest experience.

• Support seasonal menu changes and culinary programming throughout the resort.

• Highlight ingredients from the resort’s working farm and the surrounding Chesapeake Bay region whenever appropriate.

• Assist with receiving, proper storage, labeling, rotation and inventory of food products.

• Follow all food-safety, sanitation and workplace-safety requirements.

• Maintain a clean, organized and professional work environment.

• Minimize waste and support the resort’s commitment to responsible sourcing and environmental stewardship.

• Communicate clearly with culinary and front-of-house colleagues during preparation and service.

• Assist with banquets, special events, weddings and resort culinary experiences as needed.

• Support and guide junior cooks while contributing to a respectful, team-oriented kitchen culture.

• Previous experience as a line cook or Chef de Partie, preferably in a luxury hotel, resort or high-quality restaurant.

• Strong foundational cooking skills and knowledge of professional kitchen operations.

• Ability to manage a station independently during busy service periods.

• Excellent attention to detail, organization and time management.

• Commitment to consistency, cleanliness and high culinary standards.

• Interest in seasonal cooking, regional ingredients and Chesapeake Bay cuisine.

• Positive attitude with a willingness to learn, collaborate and receive feedback.

• Ability to work a flexible schedule, including mornings, evenings, weekends and holidays.

• Culinary degree or professional certification is preferred but not required.

• Ability to meet the physical demands of a professional kitchen environment.

• Genuine passion for food and hospitality

• Respect for ingredients, colleagues and guests

• Pride in craftsmanship and presentation

• Curiosity and a desire to grow professionally

• Teamwork, accountability and clear communication

• Commitment to sustainability and responsible kitchen practices

This is an opportunity to develop your culinary career at a distinctive waterfront resort with a growing reputation for thoughtful cuisine and authentic hospitality. The Chef de Partie will work with regional ingredients, contribute to meaningful guest experiences and become part of a culinary team helping shape the next chapter of The Tides Inn.