New

Chef de Partie

Crescent Hotels & Resorts
58000.00
401(k)
United States, Colorado, Denver
3330 Brighton Boulevard (Show on map)
Jan 22, 2026
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 * Take full ownership of an assigned station, ensuring readiness for service through proper mise en place, organization, and cleanliness. * Execute menu items consistently according to approved recipes, plating guides, and quality standards. * Ensure station setup is complete prior to service and fully broken down, cleaned, and restocked at the end of each shift. * Maintain all station tools, equipment, and smallwares in proper working and sanitary condition. Prep Lists & Daily Production * Review, execute, and complete assigned prep lists accurately and on time. * Communicate prep progress, shortages, or issues proactively to the Sous Chef or Executive Chef. * Monitor par levels and assist with identifying prep needs based on business volume. * Ensure all prep is labeled, dated, stored properly, and rotated according to food safety standards. Quality Control & Food Safety * Uphold all food safety, sanitation, and handling procedures in compliance with local, state, and federal regulations. * Monitor product quality and freshness; report any items not meeting specifications. * Minimize waste through proper portioning, handling, and efficient use of ingredients. Family Meal Oversight * Assist with or oversee preparation and execution of daily family meal as assigned. * Ensure family meal is prepared on time, presented professionally, and served safely. * Utilize available ingredients efficiently while maintaining quality and team morale. * Coordinate cleanup and proper storage following family meal service. Team Support & Leadership * Provide guidance and support to line cooks and prep cooks on assigned station. * Assist with training new team members on station standards, recipes, and procedures. * Lead by example with professionalism, organization, and teamwork. * Support kitchen leadership by communicating operational needs and challenges. Communication & Collaboration * Communicate clearly with culinary leadership and fellow team members during prep and service. * Assist other stations as needed to support smooth kitchen operations. * Maintain a positive, team-oriented attitude and willingness to "pitch in" when required. Qualifications & Skills * Minimum 2-4 years of professional kitchen experience; station lead or senior line cook experience preferred. * Strong knowledge of cooking techniques, food safety, and kitchen operations. * Ability to follow recipes, prep lists, and plating standards with precision. * Strong organizational skills and attention to detail. * Ability to work efficiently under pressure in a fast-paced environment. * ServSafe certification preferred (or willingness to obtain). * Ability to lift up to 50 lbs and stand for extended periods. * Bilingual (English/Spanish) a plus. Physical & Work Requirements * Ability to stand and walk continuously throughout a shift. * Frequent bending, reaching, lifting, and carrying kitchen equipment and food products. * 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. That's 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.