Chef De Partie Jobs Near Me

- 288 Jobs
jobs
Let us run your job search
Sit back and relax while we apply to 100s of jobs for you - $25

  • Head Chef

    Ensure products are prepared with consistency, high-quality and are eye-appealing to our customers using Wegmans extensive library of recipes and techniques Location: Washington, DC Create excitement and educate others about new programs at Wegmans Wegmans retirement profit sharing plan Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love and love what you do.
    $63.4k-67.4k yearly10d ago

  • Sous Chef

    Summary: It is the responsibility of a Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food. CAMERON MITCHELL RESTAURANTS is seeking a SOUS CHEF to join our team!
    $60k yearly7d ago

  • Executive Sous Chef

    Assist the Executive Chef in creating and maintaining an exceptional culinary experience
    $58k-88k yearly est.14d ago

  • Part Time Pastry Chef

    This is a part time position. Responsible for preparing, processing, packaging, and stocking products according to Fresh Foods Standards. Also responsible for providing customer service, cleaning work areas, unloading stock, and reloading salvage products according to Fresh Foods Standards. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Associates must be at least 18 years of age. PERSONAL SKILLS. Exceptional interpersonal skills. Willingness to participate in and successfully complete required training and to work with the team to increase customer satisfaction and sales. EDUCATION and/or EXPERIENCE. High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience; and culinary experience and sales. LANGUAGE SKILLS. Ability to read and comprehend simple instructions, short correspondence, and memos [in English]. Ability to write simple correspondence [in English]. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization who only speak English. MATHEMATICAL SKILLS. Ability to add, subtract, multiply, and divide numbers and to perform these operations using units of American money, volume, and weight measurement. REASONING ABILITY. Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS. Complete Company's training including but not limited to: new hire orientation, food sanitation, customer service network, safety, food safety, and product knowledge. JOB KNOWLEDGE, SKILLS, AND ABILITIES. Has knowledge of cooking terminology, ingredients, and food safety practices; measures; uses a knife; identifies and uses various pieces of small and large kitchen equipment; reads and follows directions/kits; uses all cooking methods; determines degree of doneness in cooked foods; uses portion control tools; garnishes food appropriately. PHYSICAL DEMANDS. The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The associate is occasionally required to climb or balance and stoop, kneel, or crouch. The associate must regularly lift and/or move up to 30 pounds [occasionally lift up to 50 pounds] and reaches from 6-72 inches. Specific vision abilities required by this job include close vision, color, and depth perception. WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate constantly works in a moderate environment and is frequently exposed to hot, cool, and extreme cold, moving mechanical parts, fumes or airborne particles, and toxic or caustic chemicals. The noise level in the work environment is usually moderate to loud. Work hazards include but are not limited to: hot surfaces, steam, wet floors, hot grease, heavy lifting, knives and other sharp objects, and electrical shocks.
    $22k-37k yearly est.16d ago

  • Sous Chef

    Sous Chef $4,000 Sign-on Bonus! The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation.Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing.
    $49.6k-74.4k yearly5d ago

  • Círculo de Ganadores

    RESUMEN DE POSICI N: Nuestra posici n de C rculo de Ganadores asegura que la impresi n inicial de los Invitados con Dave & Buster's sea positiva y receptiva.
    $19k-31k yearly est.38d ago

  • Sous Chef - Janelia Research Campus

    In the absence of the Chef de cuisine, the Sous Chef is in charge of the culinary team and delegates daily responsibilities. The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. To ensure success the Sous Chef will ensure their team delivers high-quality, cost-effective dishes promptly. * Follows Aramark safety policies and procedures including food safety and sanitation At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. The Sous Chef is responsible to provide meal quality and consistency by following designated recipes. The Sous Chef works alongside the Chef de Cuisine to manage daily kitchen activities, including overseeing staff, assisting with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
    $30k-42k yearly est.28d ago

  • Chef (part-time)

    The Chef will work alongside our regular culinary team and volunteers preparing a variety of side dishes, entrees, and baked goods. Additionally, the Chef must have good communication skills, a willingness to work with volunteers, and an appreciation for diversity. Food & Friends pays a competitive hourly wage and the Chef will contribute to Food & Friends' charitable mission of helping neighbors in need. Food & Friends is Metro accessible and offers free parking. Washington, DC 20011 We seek a part-time Chef to work Mondays from 4:00 PM to 8:00 PM, and other days as needed during periods of low staffing or unusually heavy workloads. Founded in 1988, Food & Friends provides medically-tailored prepared meals, nutrition support, and friendship to people living with AIDS, cancer, and other life challenging illnesses.
    $43k-49k yearly est.4d ago

  • Kitchen Prep

    * Have 1+ year fine dining Prep Cook or Baking experience * Community volunteer opportunities with Landry's League
    $19k-29k yearly est.11d ago

  • Regional Executive Chef

    In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. Responsibilities The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operations and menu development. The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Thompson Hospitality focuses on three core areas in everything we do: The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Thompson Hospitality is the nation's largest minority-owned food and facilities management company. The primary responsibility of the Executive Chef is to provide the highest quality of service to the customer at all times.
    $54k-81k yearly est.9d ago

  • Kitchen Prep

    Here at Fogo, we complement our extraordinary service with extraordinary people. Fogo de Ch o is a leading Brazilian steakhouse, or Churrascaria, which has specialized for nearly 40 years in fire-roasting high-quality meats utilizing the centuries-old Southern Brazilian cooking technique of churrasco.
    $17k-24k yearly est.7d ago

  • Chef, Sous - Chantilly VA

    Flik is a member of Compass Group USA Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility.
    $39k-53k yearly est.11d ago

  • Pastry Chef

    As a Pastry Chef you will be challenged daily to preserve our traditional dishes as well as tap into your own innovative inspirations to dish up brand-new treasures. Our Company is searching for an experienced Pastry Chef to lead in our fast paced, growing company. Apply Today to become the Pastry Chef for our location in Ashburn VA. Title of Position - Pastry Chef The Pastry Chef must be extremely guest oriented with the highest degree of honesty and integrity Job Description: The Pastry Chef will need to have high volume and full-service experience. As solid track record in achieving financial results is necessary for the Pastry Chef A passion for mentoring and developing others is necessary for the Pastry Chef The Pastry Chef will be responsible for all equipment sanitation and maintenance and must be able to communicate effectively to delegate such tasks appropriately and diligently, following the strictest standards and procedures set in place. Qualifications: The Pastry Chef must have high volume restaurant management experience of at least 3 years The Pastry Chef should always make themselves available to the restaurant Apply Today for our location in Ashburn, VA. to be considered for the Pastry Chef position. Apply Now Pastry Chef located in Ashburn, VA.
    $65k yearlyEasy Apply60d+ ago

  • C-Store Chef

    Our new and growing C-Store concept is hiring a Chef to be responsible for store operations and customer service. Ability to problem solve, refine concept and be the key chef for expansion 2-4 years proven Chef experience, with a minimum of 5 years food service and retail experience
    $65k-70k yearly15d ago

  • EXECUTIVE CHEF - United Airlines Polaris Lounges - DULLES, VA

    Flik is a member of Compass Group USA Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account.
    $90k yearly3d ago

  • Kitchen Prep

    Here at Fogo, we complement our extraordinary service with extraordinary people.It's fun to work in a company where people truly BELIEVE in what they're doing!We're committed to bringing a passion and customer focus to the business.Now Hiring / Immediately Hiring:Kitchen PrepIn this role you will: Fogo de Ch o is a leading Brazilian steakhouse, or Churrascaria, which has specialized for nearly 40 years in fire-roasting high-quality meats utilizing the centuries-old Southern Brazilian cooking technique of churrasco.
    $17k-24k yearly est.16d ago

  • Sous Chef $4,000 Sign-on Bonus!

    The sous chef will be in charge of all culinary functions in the chef's absence, including staffing, food production, utility, and kitchen sanitation. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing.
    $49.6k-74.4k yearly41d ago

  • Círculo de Ganadores

    RESUMEN DE POSICI N: Nuestra posici n de C rculo de Ganadores asegura que la impresi n inicial de los Invitados con Dave & Buster's sea positiva y receptiva.
    $19k-31k yearly est.38d ago

  • Kitchen Line

    * Community volunteer opportunities with Landry's League * Have 1+ year fine dining Line Cook experience
    $21k-33k yearly est.11d ago

  • Executive Chef I - Leesburg, VA

    Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com.
    $44k-65k yearly est.Easy Apply10d ago

Learn More About Chef De Partie Jobs

Average Salary For a Chef De Partie

Based on recent jobs postings on Zippia, the average salary in the U.S. for a Chef De Partie is $39,938 per year or $19 per hour. The highest paying Chef De Partie jobs have a salary over $64,000 per year while the lowest paying Chef De Partie jobs pay $24,000 per year

Updated March 28, 2023
Average Chef De Partie Salary
$55,488 yearly
$19 hourly

5 Common Career Paths For a Chef De Partie

Sous Chef

A sous chef is responsible for directing food preparation and general kitchen tasks with the supervision of an executive chef. A sous chef duties also include customizing healthy menus, maintaining quality check for foods, adhering to the highest sanitation procedures and standards, monitoring food and equipment supplies, suggesting new specialties, assisting customer's inquiries, and managing client's complaints. A sous chef must have excellent communication and decision-making skills, as well as updated with the current food trends to provide the best services for the customers.

Executive Chef

Executive chefs are considered the lead chefs in a restaurant. They manage the restaurant's kitchen, including all other chefs employed by the restaurant. Executive chefs are in charge of creating menu items and ensuring that the restaurant's menu is in line with the restaurant's identity. They handle the management of the pantry and ensure that it is well-stocked. They also ensure that all kitchen equipment and fixtures are working well. Executive chefs are responsible for training new chefs on the job to ensure consistent food quality.

Chef

A chef is the master of the kitchen-someone who is creative and innovative with food. Chefs are the pride and reputation of each restaurant or dining establishments. They make sure every meal served is fresh and oversees the kitchen operation. They also create recipes, study menus, and prepare significant-high-quality dishes that represent the restaurant. They say academic requirements aren't needed, but anyone who has a passion for food and cooking can be a chef.

Pastry Chef Assistant

Typically, a pastry chef assistant provides help in the daily operations of the pastry kitchen or bakery. Assistant chefs work with the head baker and schedule and supervise kitchen staff and other pastry chefs in their day-to-day tasks. The chefs ensure the availability of all ingredients for the preparation of pastries and any other desserts. Their responsibilities involve the maintenance of food item inventory, handling safe refrigerated and non-refrigerated item storage, and rotating stock.

Corporate Executive Chef

A Corporate Executive Chef is responsible for the day-to-day operation and culinary standards of a restaurant. They also are responsible for the development of policies and procedures to enhance and measure quality.

Illustrated Career Paths For a Chef De Partie

Chef De Partie

Chef De Partie Related Jobs

Chef De Partie Related Careers

What Similar Roles Do

Resume For Related Jobs

Updated March 28, 2023