Chef de Partie

Description About The Source Hotel Nestled in Denver's vibrant RiNo Art District, The Source Hotel is a modern retreat that seamlessly blends industrial character with contemporary elegance as part of a dynamic marketplace featuring artisanal dining, craft beverages, and curated retail. Our hotel offers guests an immersive experience that celebrates creativity, culture, and community. With thoughtfully designed spaces and an atmosphere of inspired hospitality. The Source Hotel is more than a place to stay; it's a destination to discover. We are looking for our next great team member to join our team. We are committed to providing you with: + Highly competitive wages + An exceptional benefit plan for eligible associates & your family members + RSP/401K matching program for eligible associates + Discounts with our Crescent managed properties in North America for you & your family members About the Role The Chef de Partie is a manager role responsible for the consistent execution, organization, and cleanliness of their assigned kitchen section(s). This role plays a critical part in daily operations by ensuring prep is completed accurately and on time, stations are properly set and broken down, and quality standards are upheld throughout service. The Chef de Partie also supports team development and oversees execution of family meal as assigned. This position requires strong technical cooking skills, attention to detail, and the ability to lead by example in a fast-paced, high-standard kitchen environment. Key Responsibilities: Station Leadership & Execution u2022 Take full ownership of an assigned station, ensuring readiness for service through proper mise en place, organization, and cleanliness. u2022 Execute menu items consistently according to approved recipes, plating guides, and quality standards. u2022 Ensure station setup is complete prior to service and fully broken down, cleaned, and restocked at the end of each shift. u2022 Maintain all station tools, equipment, and smallwares in proper working and sanitary condition. Prep Lists & Daily Production u2022 Review, execute, and complete assigned prep lists accurately and on time. u2022 Communicate prep progress, shortages, or issues proactively to the Sous Chef or Executive Chef. u2022 Monitor par levels and assist with identifying prep needs based on business volume. u2022 Ensure all prep is labeled, dated, stored properly, and rotated according to food safety standards. Quality Control & Food Safety u2022 Uphold all food safety, sanitation, and handling procedures in compliance with local, state, and federal regulations. u2022 Monitor product quality and freshness; report any items not meeting specifications. u2022 Minimize waste through proper portioning, handling, and efficient use of ingredients. Family Meal Oversight u2022 Assist with or oversee preparation and execution of daily family meal as assigned. u2022 Ensure family meal is prepared on time, presented professionally, and served safely. u2022 Utilize available ingredients efficiently while maintaining quality and team morale. u2022 Coordinate cleanup and proper storage following family meal service. Team Support & Leadership u2022 Provide guidance and support to line cooks and prep cooks on assigned station. u2022 Assist with training new team members on station standards, recipes, and procedures. u2022 Lead by example with professionalism, organization, and teamwork. u2022 Support kitchen leadership by communicating operational needs and challenges. Communication & Collaboration u2022 Communicate clearly with culinary leadership and fellow team members during prep and service. u2022 Assist other stations as needed to support smooth kitchen operations. u2022 Maintain a positive, team-oriented attitude and willingness to u201cpitch inu201d when required. Qualifications & Skills u2022 Minimum 2u20134 years of professional kitchen experience; station lead or senior line cook experience preferred. u2022 Strong knowledge of cooking techniques, food safety, and kitchen operations. u2022 Ability to follow recipes, prep lists, and plating standards with precision. u2022 Strong organizational skills and attention to detail. u2022 Ability to work efficiently under pressure in a fast-paced environment. u2022 ServSafe certification preferred (or willingness to obtain). u2022 Ability to lift up to 50 lbs and stand for extended periods. u2022 Bilingual (English/Spanish) a plus. Physical & Work Requirements u2022 Ability to stand and walk continuously throughout a shift. u2022 Frequent bending, reaching, lifting, and carrying kitchen equipment and food products. u2022 Ability to work nights, weekends, holidays, and varying schedules based on business needs. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. Thatu2019s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights ( notice from the Department of Labor.

Created: 2026-01-26