Chef De Partie
The Inn of the Five Graces
- Santa Fe, Florida, United States
- Santa Fe, Florida, United States
Über
Mexican heritage, seasonality, and ingredient-driven cooking . This role requires precision, discipline, and a genuine respect for the story behind each ingredient—supporting a dining experience that reflects both the
history of the Pink Adobe
and the evolving expression of Santa Fe cuisine. Culinary Philosophy Seasonal, regionally inspired cuisine grounded in
Mexican and Southwestern traditions Respect for ingredients, their origin, and the people who produce them Balance of authenticity and refinement Thoughtful execution with consistency and care A kitchen culture built on craftsmanship, collaboration, and accountability Key Responsibilities Take full ownership of an assigned station (grill, sauté, garde manger, etc.), ensuring readiness for service Execute dishes with consistency in
flavor, presentation, and timing Maintain disciplined mise en place and organization at all times Ensure all plates leaving the station meet established standards Collaborate with the Executive Chef and Sous Chef on: Ingredient sourcing aligned with seasonality and local availability Menu execution and daily refinements Train and support junior cooks, contributing to a strong and consistent brigade Monitor product usage and minimize waste, supporting cost control efforts Uphold strict food safety, sanitation, and cleanliness standards (HACCP) Maintain composure and precision during high-volume or high-pressure service Qualifications 3–5 years experience in a professional kitchen; fine dining or luxury hospitality preferred Strong understanding of cooking fundamentals and station management Ability to execute consistently under pressure Experience working with seasonal or ingredient-driven menus preferred Knowledge of food safety and sanitation standards Culinary training or equivalent experience preferred Profile & Attributes Genuine interest in
New Mexican cuisine, ingredients, and regional food culture Curiosity about local farms, purveyors, and traditional techniques Ability to interpret culinary direction while maintaining consistency Strong work ethic and sense of accountability Calm, focused presence during service Team-oriented with a willingness to mentor and support others Position Details Employment Type:
Full-time Schedule:
Evenings, weekends, and holidays as required by service Compensation:
Competitive, based on experience Benefits:
(Customize – e.g., health, PTO, staff meals, etc.)
Sprachkenntnisse
- English
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