Chef de Partie

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Full Time EAU RESORT AND SPA, Manalapan, FL, US Join the Eau Resort & Spa Team! Are You Ready to Make an Impact? We’re looking for dynamic, passionate, and flexible team members to ensure our guests receive an unforgettable experience. At Eau Resort & Spa, we don’t just offer a job—we offer a place where you can grow, make meaningful connections, and take pride in the difference you make. What We’re Looking For: A commitment to excellence and a passion for service A positive attitude and a collaborative spirit Flexibility to work weekends and holidays A desire to be part of a team that genuinely cares about each other and our guests We are seeking a Chef de Partie to join our team. As a key member of the Eau Resort & Spa team, you will play an essential role in delivering exceptional service to our guests, upholding the standards of our Forbes Five Star resort. Role Summary: The Chef D' Partie will be responsible for planning, prepping, setting up and providing quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Additional responsibilities include directing, training, and monitoring performance of Line Cooks, maintaining organization, cleanliness and sanitation of work areas and equipment, and supporting department head on their days off and split shifts. We have a Full-Time position available. This role is a flexible position (AM/PM), and all candidates must be able to work weekends, holidays, and evenings. The role is designated for the Nobu Manalapan Culinary department. Essential Qualifications: 5 years’ experience as a Lead Supervisor at a Five-Star hotel or restaurant. Ability to work all stations on line. Ability to clearly and effectively communicate with guests, co-workers and management to ensure mutual understanding. Ability to compute basic mathematical calculations. Ability to provide legible communication. Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through. Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines for guests' food orders. Ability to maintain good coordination. Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line. Ability to work a flexible shift in hot, noisy and sometimes close conditions. Ability to work with all products and food ingredients involved. Ability to use all senses to ensure quality standards are met. Ability to differentiate dates. Ability to operate, clean and maintain all equipment required in job functions. Ability to supervise, train and direct employees; give correction when needed. Ability to comprehend and follow recipes. Ability to expand and condense recipes. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Ability to motivate staff and maintain a cohesive team. #J-18808-Ljbffr