Chef de Partie

Saz’s Hospitality Group is looking for a full-time Chef de Partie to join our Catering team at our Walker’s Point location. This is a hands-on production role with real leadership responsibility in a fast-moving, high-volume catering environment — you'll be on the floor every day, owning the quality of your team's output, developing the cooks around you, and keeping prep and execution on track across our kitchens, event spaces, and off-site venues. Bilingual fluency in English and Spanish is strongly preferred to lead and communicate effectively with our team.

What You’ll Do

• Execute production at a high level across all stations — demonstrating advanced knife skills, proper cooking techniques, and kitchen nomenclature while setting the technical standard for the team
• Monitor food quality throughout every stage of production, evaluating accuracy, taste, presentation, and consistency and coaching or correcting team members in real time
• Supervise kitchen teams through the full arc of event execution, from prep through firing, packaging, and release to operations, ensuring every catering event is delivered smoothly and on time
• Oversee daily prep by assigning tasks, verifying cart and food accuracy against upcoming event needs, and ensuring the kitchen is set up for success going into the next day
• Set up and independently operate off-site and mobile kitchens, leading the culinary team in the absence of executive leadership
• Train, develop, and hold kitchen staff accountable through structured coaching, clear task ownership, and consistent day-to-day feedback
• Ensure all menu items are produced in strict adherence to established recipes, with proper handling of meats, fish, and poultry across the team
• Maintain HACCP compliance, sanitation standards, and properly labeled and dated storage areas consistent with health codes
• Support inventory management and stock rotation
• Lead client tastings and represent the culinary team confidently in menu-related conversations
• Collaborate with culinary leadership on recipe development and standardization

Schedule - Average 40 hours per week, varying based on business volume, with availability for evenings, weekends, early mornings, and holidays

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