Chef de Partie P.M- The Americano

Chef De Partie

The Chef de Partie is responsible for overseeing and executing all culinary operations within an assigned kitchen station during the PM shift. This position plays a key role in delivering exceptional food quality, consistency, presentation, and service while maintaining the high standards expected of a luxury InterContinental property.

Working closely with the Executive Chef, Chef de Cuisine, and Sous Chefs, the Chef de Partie prepares and presents menu items with precision, maintains an organized and sanitary workstation, and supports the development of junior culinary colleagues.

The ideal candidate is a passionate culinary professional who thrives in a fast-paced, high-volume environment and takes pride in creating memorable dining experiences.

This is a PM position. The successful candidate must be available to work primarily evening/PM shifts, including weekends and holidays, based on business needs.

Essential Duties & Responsibilities

• Prepare, cook, and present menu items according to established recipes, culinary standards, and presentation guidelines.
• Take ownership of an assigned kitchen station and ensure it is fully prepared and organized for service.
• Execute menu items consistently while maintaining high standards for flavor, temperature, portion size, and presentation.
• Support smooth and efficient PM dinner service in The Americano and other culinary operations as assigned.
• Maintain excellent mise en place and ensure all products are properly prepared and available before service.
• Monitor food quality, freshness, and proper storage throughout the shift.
• Follow all food safety, sanitation, HACCP, and health department requirements.
• Maintain proper labeling, dating, storage, and FIFO rotation of food products.
• Assist with receiving, storing, and rotating products as needed.
• Minimize food waste while maintaining quality and portion-control standards.
• Maintain a clean, organized, and safe workstation throughout preparation, service, and closing.
• Properly operate and care for kitchen equipment and immediately report maintenance or safety concerns.
• Communicate effectively with Sous Chefs, Chef de Cuisine, Chef de Partie, and other culinary team members throughout service.
• Assist with training, coaching, and supporting Cook 1, Cook 2, Commis Chefs, and culinary trainees.
• Help ensure the kitchen is properly stocked and prepared for the following shift.
• Assist with banquet functions, special events, and other culinary operations when business needs require.
• Contribute ideas and support seasonal menu changes, specials, and culinary initiatives.
• Uphold InterContinental standards of luxury, professionalism, teamwork, and hospitality.
• Perform additional duties and responsibilities as assigned by culinary leadership.

Required Qualifications

• Minimum of 2 years of professional culinary experience in a luxury hotel, upscale restaurant, fine dining, or high-volume culinary environment.
• Previous experience as a Chef de Partie, Lead Cook, or experienced Line Cook preferred.
• Strong knowledge of professional cooking techniques, food preparation, and kitchen operations.
• Ability to independently manage an assigned station during busy PM service.
• Strong understanding of food safety, sanitation, and HACCP procedures.
• Ability to follow standardized recipes while maintaining consistency and quality.
• Strong communication, organization, and time-management skills.
• Ability to work effectively as part of a diverse culinary team.
• Ability to remain calm, focused, and professional in a fast-paced environment.
• Culinary degree or professional culinary certification preferred.
• ServSafe Food Handler or Food Manager certification preferred, or ability to obtain certification.

Preferred Qualifications

• Experience in a luxury hotel, Forbes-rated property, or upscale/fine-dining restaurant.
• Experience with Italian-inspired cuisine or a similar upscale culinary concept.
• Experience working la carte dinner service.
• Banquet or high-volume hotel culinary experience.
• Experience training or mentoring junior culinary team members.
• Strong knowledge of classical culinary techniques and modern food presentation.

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift.
• Ability to frequently bend, reach, lift, carry, and move kitchen supplies and equipment.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a hot, humid, and fast-paced kitchen environment.
• Ability to safely use knives, kitchen equipment, and other culinary tools.

Schedule Requirements

Our Commitment

At InterContinental Buckhead Atlanta, we believe exceptional hospitality starts with exceptional people. The Chef de Partie contributes directly to creating memorable culinary experiences while supporting a culture built around teamwork, excellence, development, and True Hospitality.

Join our culinary team and help us deliver the exceptional experiences our guests expect from InterContinental Hotels & Resorts.