This culinary position requires good communication skills as well as at least two years of previous line and fine dining experience. A Culinary degree or related hotel experience preferred. Candidates should be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying, broiling. This person may be required to give direction in the supervisor's absence. The Chef de Partie position will also check production schedule and pars. Will inform the Executive Sous Chef/Sous Chef of any supplies that needs to be requisitioned on a daily basis. This position will report any maintenance and hygiene concerns and comply strictly with quality expectations, standards, health and safety regulations. Click here to spend a 'day in the life' of a hospitality professional at a full-service hotel via our virtual reality experience. * Requires good communication skills. * 3 years of previous line experience preferred. * Culinary degree or related hotel experience is preferred. * Candidates should be able to perform all basic and intermediate cooking skills. * Able to work multiple stations in the kitchen. * Requires moderate supervision and training.