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Become A Chef De Partie

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Working As A Chef De Partie

  • Training and Teaching Others
  • Thinking Creatively
  • Making Decisions and Solving Problems
  • Coaching and Developing Others
  • Communicating with Supervisors, Peers, or Subordinates
  • Deal with People

  • Unpleasant/Angry People

  • Outdoors/walking/standing

  • Repetitive

  • Make Decisions

  • Stressful

  • $40,382

    Average Salary

What Does A Chef De Partie Do

Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.

Duties

Chefs and head cooks typically do the following:

  • Check the freshness of food and ingredients
  • Supervise and coordinate activities of cooks and other food preparation workers
  • Develop recipes and determine how to present dishes
  • Plan menus and ensure the quality of meals
  • Inspect supplies, equipment, and work areas for cleanliness and functionality
  • Hire, train, and supervise cooks and other food preparation workers
  • Order and maintain an inventory of food and supplies
  • Monitor sanitation practices and follow kitchen safety standards

Chefs and head cooks use a variety of kitchen and cooking equipment, including step-in coolers, high-quality knives, meat slicers, and grinders. They also have access to large quantities of meats, spices, and produce. Some chefs use scheduling and purchasing software to help them in their administrative tasks.

Chefs who run their own restaurant or catering business are often busy with kitchen and office work. Some chefs use social media to promote their business by advertising new menu items or addressing customer reviews.

The following are examples of types of chefs and head cooks:

Executive chefs, head cooks, and chefs de cuisine are responsible primarily for overseeing the operation of a kitchen. They coordinate the work of sous chefs and other cooks, who prepare most of the meals. Executive chefs also have many duties beyond the kitchen. They design the menu, review food and beverage purchases, and often train cooks and other food preparation workers. Some executive chefs primarily handle administrative tasks and may spend less time in the kitchen.

Sous chefs are a kitchen’s second-in-command. They supervise the restaurant’s cooks, prepare meals, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen.

Private household chefs typically work full time for one client, such as a corporate executive, university president, or diplomat, who regularly entertains as part of his or her official duties.

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How To Become A Chef De Partie

Most chefs and head cooks learn their skills through work experience. Others receive training at a community college, technical school, culinary arts school, or 4-year college. A small number learn through apprenticeship programs or in the Armed Forces.

Education

Although postsecondary education is not required for chefs and head cooks, many attend programs at community colleges, technical schools, culinary arts schools, and 4-year colleges. Candidates are typically required to have a high school diploma or equivalent to enter these programs.

Students in culinary programs spend most of their time in kitchens, practicing their cooking skills. Programs cover all aspects of kitchen work, including menu planning, food sanitation procedures, and purchasing and inventory methods. Most training programs also require students to gain experience in a commercial kitchen through an internship or apprenticeship program.

Work Experience in a Related Occupation

Most chefs and head cooks start working in other positions, such as line cooks, learning cooking skills from the chefs they work for. Many spend years working in kitchens before gaining enough experience to be promoted to chef or head cook positions.

Training

Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program. Some train in mentorship programs, where they work under the direction of an experienced chef. Executive chefs, head cooks, and sous chefs who work in upscale restaurants often have many years of training and experience.

Some chefs and head cooks learn through apprenticeship programs sponsored by professional culinary institutes, industry associations, or trade unions in coordination with the U.S. Department of Labor. Apprenticeship programs generally last 2 years and combine instructions and on-the-job training. Apprentices must complete at least 1,000 hours of both instructions and paid on-the-job training. Courses typically cover food sanitation and safety, basic knife skills, and equipment operation. Apprentices spend the rest of their training learning practical skills in a commercial kitchen under a chef's supervision.

The American Culinary Federation accredits more than 200 academic training programs at postsecondary schools and sponsors apprenticeships around the country. The basic qualifications required for entering an apprenticeship program are as follows:

  • Minimum age of 17
  • High school education or equivalent
  • Passing grade in substance abuse screening

Some chefs and head cooks receive formal training in the Armed Forces or from individual hotel or restaurant chains.

Licenses, Certifications, and Registrations

Although not required, certification can show competence and lead to advancement and higher pay. The American Culinary Federation certifies personal chefs, in addition to various levels of chefs, such as certified sous chefs or certified executive chefs. Certification standards are based primarily on work-related experience and formal training. Minimum work experience for certification can range from 6 months to 5 years, depending on the level of certification.

Important Qualities

Business skills. Executive chefs and chefs who run their own restaurant need to understand the restaurant business. They should know how to budget for supplies, set prices, and manage workers so that the restaurant is profitable.

Communication skills. Chefs must communicate their instructions clearly and effectively to staff so that customers’ orders are prepared correctly.

Creativity. Chefs and head cooks need to be creative in order to develop and prepare interesting and innovative recipes. They should be able to use various ingredients to create appealing meals for their customers.

Dexterity. Chefs and head cooks need excellent manual dexterity, including proper knife techniques for cutting, chopping, and dicing.

Leadership skills. Chefs and head cooks must have the ability to motivate kitchen staff and develop constructive and cooperative working relationships with them.

Physical stamina. Chefs and head cooks often work long shifts and sometimes spend entire evenings on their feet, overseeing the preparation and serving of meals.

Sense of taste and smell. Chefs and head cooks must have a keen sense of taste and smell in order to inspect food quality and to design meals that their customers enjoy.

Time-management skills. Chefs and head cooks must efficiently manage their time and the time of their staff. They ensure that meals are prepared correctly and that customers are served on time, especially during busy hours.

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Do you work as a Chef De Partie?

Chef De Partie Jobs

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Chef De Partie Career Paths

Chef De Partie

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Help others decide if this is a good career for them

Average Length of Employment
Executive Chef 5.6 years
Chef/Owner 5.4 years
First Cook 3.9 years
Personal Chef 3.3 years
Pastry Chef 3.0 years
Chef/Catering 3.0 years
Head Chef 3.0 years
Cooking Chef 3.0 years
Sous Chef 2.9 years
Chef De Cuisine 2.8 years
Banquet Chef 2.7 years
Chef 2.5 years
Assistant Chef 2.2 years
Chef De Partie 2.0 years
Line Chef 1.9 years
Top Employers Before
Sous Chef 15.3%
Chef 14.5%
Line Cook 12.0%
Cook 11.0%
Internship 5.2%
Lead Cook 2.9%
Head Chef 2.7%
Trainee 2.2%
Prep Cook 2.0%
Apprentice 1.6%
Waitress 1.5%
Top Employers After
Sous Chef 21.9%
Chef 13.5%
Head Chef 4.2%
Cook 3.5%
Line Cook 3.4%
Chef/Owner 2.0%
Lead Cook 1.5%

Do you work as a Chef De Partie?

Chef De Partie Demographics

Gender

Male

77.1%

Female

19.5%

Unknown

3.4%
Ethnicity

White

55.7%

Hispanic or Latino

19.2%

Asian

10.4%

Black or African American

9.5%

Unknown

5.2%
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Foreign Languages Spoken

Spanish

30.4%

French

25.0%

Italian

18.2%

Chinese

3.4%

Japanese

3.4%

German

2.7%

Korean

2.7%

Thai

2.7%

Portuguese

2.0%

Greek

1.4%

Hawaiian

1.4%

Mandarin

1.4%

Berber

0.7%

Indonesian

0.7%

Telugu

0.7%

Cantonese

0.7%

Malay

0.7%

Venetian

0.7%

Hindi

0.7%

Tagalog

0.7%
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Chef De Partie Education

Schools

Culinary Institute of America

25.1%

Johnson & Wales University

23.0%

Le Cordon Bleu College of Culinary Arts

7.8%

Arizona Culinary Institute

7.4%

French Culinary Institute

3.5%

Cornell University

3.5%

New England Culinary Institute

3.2%

Art Institute of Atlanta

2.8%

Cooking and Hospitality Institute of Chicago

2.5%

Johnson County Community College

2.5%

Kendall College

2.5%

The Institute of Culinary Education School

2.1%

Florida State University

2.1%

Florida International University

2.1%

Westmoreland County Community College

1.8%

Le Cordon Bleu College of Culinary Arts - Scottsdale

1.8%

Indiana University of Pennsylvania

1.8%

Southern New Hampshire University

1.8%

Sistema Universitario Ana G Mendez - Universidad Del Este

1.4%

Auburn University

1.4%
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Majors

Culinary Arts

52.6%

Hospitality Management

11.4%

Business

7.4%

Health Care Administration

5.4%

Management

5.1%

Food And Nutrition

2.8%

Education

2.1%

Food Science

1.3%

English

1.2%

Communication

1.2%

Liberal Arts

1.2%

Finance

1.2%

Political Science

1.0%

Marketing

1.0%

Fine Arts

0.9%

General Studies

0.9%

Psychology

0.9%

Engineering

0.9%

Entertainment Business

0.8%

Criminal Justice

0.8%
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Degrees

Other

32.9%

Associate

24.4%

Bachelors

21.6%

Certificate

8.9%

Diploma

6.2%

Masters

5.8%

Doctorate

0.3%
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Job type you want
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Part Time
Internship
Temporary

Real Chef De Partie Salaries

Job Title Company Location Start Date Salary
Chef de Partie EET Brooklyn LLC New York, NY Nov 01, 2014 $55,000 -
$60,000
Ched de Partie at Vermilion New York, NY Sep 05, 2010 $42,784
Ched de Partie Vermilion NYC LLC New York, NY Sep 15, 2010 $42,784
Chef de Partie Italian Ristorante, Hubbard, LLC Chicago, IL Sep 30, 2010 $37,649
Chef de Parti Sailfish Club of Florida Palm Beach, FL Apr 30, 2010 $37,566
Chef de Partie Homestead Associates, LLC Greenwich, CT Mar 05, 2014 $33,500
Chef de Partie MBM Legacy Inc. Fayetteville, NC Aug 09, 2016 $31,637
Chef de Partie Sea Island Acquisition LLC GA Sep 18, 2015 $31,430
DB Chef de Partie/Sauce Met II Hotel, LLC Miami, FL Mar 15, 2014 $29,218
DB Chef de Partie/Sauce Met II Hotel, LLC Miami, FL Apr 11, 2012 $29,218
Chef de Partie Intercontinental Hotels Group Resources, Inc. Atlanta, GA Sep 21, 2011 $28,704
Chef de Partie Frontera Grill, Inc. Chicago, IL Jan 15, 2016 $28,696

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Top Skills for A Chef De Partie

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  1. Kitchen Equipment
  2. Food Safety
  3. Banquet Facility
You can check out examples of real life uses of top skills on resumes here:
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Created food safety standard operating procedures and ensured that standards are followed.
  • Mastered knowledge of French ClassicalCuisine.
  • Handled high-end personal dinners and catering featuring special local products and ingredients.
  • Created, prepared and executed food on all stations in kitchen; garde manger, grill, saute, pastry.

How Would You Rate Working As a Chef De Partie?

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Top 10 Best States for Chef De Parties

  1. District of Columbia
  2. Hawaii
  3. Pennsylvania
  4. Delaware
  5. Nevada
  6. Wyoming
  7. Massachusetts
  8. New Jersey
  9. Alaska
  10. Connecticut
  • (82 jobs)
  • (31 jobs)
  • (232 jobs)
  • (19 jobs)
  • (99 jobs)
  • (10 jobs)
  • (193 jobs)
  • (110 jobs)
  • (17 jobs)
  • (74 jobs)

Top Chef De Partie Employers

Jobs From Top Chef De Partie Employers

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