Chef De Partie - Team Lead

 

Create Your Experience of a Lifetime!

 

Come work and play in the mountains!  Whether it's your first time seeing the mountains, or you already call them home, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.

 

Join the Grand Teton Lodge Company for a season, or stay for a career at one/many of our 40+ resorts. From day one, you'll receive some of the highest compensation rates in the industry, free access to Grand Teton and Yellowstone National Parks, Employee housing, free activities, 40% retail discounts, the chance to grow through Epic Service - our leading training and development program, and wellness benefits to fuel your success.​

 

 

Job Summary:

Chef de Partie has oversight of all functions of their department and culinary team to the specifications of the Sous Chef. Assist in training, supervision, coaching, and leading team to accomplish property goals including guest service, food quality and execution, employee engagement and feedback, National Park Service compliance, health and safety compliance, and adhering to internal policies and procedures. This position will fulfill all day-to-day work responsibilities for the organization as needed.

 

Job Specification:

• Starting Wage: $20.00/hr + tips 

• Employment Type: Summer Seasonal 2026  

• Shift Type: Full Time hours available 

• Minimum Age: At least 18 years of age  

• Housing Availability: Yes  

 

Job Responsibilities:

• Follow guideline requirement of our brand standards and company policies.
• Oversee the operation to ensure smooth service and exceptional food quality.
• Supervise and, if necessary, assists cooks during shift
• Must be capable of executing specials. Explain menu items to restaurant staff and answer any pertinent questions
• Make sure all kitchen staff follow all safety and sanitation principles including cut glove usage.
• Must be flexible and handle any problems that arise during their shift in a professional fashion. Maintain good working relationships with other departments and managers.
• Ensures that all staff takes a 30-minute break.
• Ensure that each station has all prep completed and that the team is ready for service.
• Oversee cleanup of entire kitchen after service is over according to brand standards
• Knowledge of basic culinary techniques including but not limited to roasting, broiling, braising, frying and sauté of entrees,preparing sauces, preparation of hot and cold ingredients for service.
• Performing all other job-related tasks as assigned by the supervisor.<