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Hotel Chef De Partie Jobs (NOW HIRING)

Princess Cruises

Demi Chef de Partie

New York, NY · On-site

$20.75 - $26.25/hr

Minimum of four years of relevant experience in a high-volume culinary production environment (hotels, resorts, or cruise ships), including at least one year as Demi Chef de Partie. Cruise ship ...

Princess Cruises

Demi Chef de Partie Pastry

New York, NY · On-site

$20.75 - $26.25/hr

Global Reporting To: Chef de Partie Pastry Description By applying to this position, your ... Recent experience in high-volume Pastry production preferably from large hotels/resorts or cruise ...

Discovery Land Company

Chef de Partie

New York, NY

$24 - $32/hr

The Chef de Partie assigns in detail, specific duties to all employees under his supervision and instructs them in their work. * The Chef de Partie works very closely with the Floor Steward, whose ...

Emeril's Restaurant

Chef de Partie

New Orleans, LA

$18.25 - $23/hr

At Emeril's the chef de partie is in charge of a kitchen station. While they should be equipped to work in any area if needed, the chef de partie will generally oversee a single area of production ...

Emeril's Restaurant

Chef de Partie

New Orleans, LA

$18.25 - $23/hr

At Emeril's the chef de partie is in charge of a kitchen station. While they should be equipped to work in any area if needed, the chef de partie will generally oversee a single area of production ...

Acquerello

Chef de Partie

San Francisco, CA

$25 - $28/hr

Acquerello is seeking passionate Chef de partie to join our close-knit team. We are a 2 Michelin star restaurant in our 36th year as a fine dining destination specializing in contemporary Italian ...

New

Acquerello

Chef de Partie

San Francisco, CA

$22.50 - $28.25/hr

Acquerello is seeking passionate Chef de partie to join our close-knit team. We are a 2 Michelin star restaurant in our 36th year as a fine dining destination specializing in contemporary Italian ...

DANIEL

Chef de Partie

New York, NY

$20.75 - $26.25/hr

The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a ...

Saverne

Chef de Partie

New York, NY

$19 - $23/hr

CHEF DE PARTIE - FULL TIME Saverne | 531 W 34th St, Hudson Yards Saverne is a wood-fired modern brasserie from Gabriel Kreuther , the celebrated chef of his two-Michelin-starred restaurant in Bryant ...

Nuova Elkhorn

Chef de Partie

Omaha, NE

$18 - $22/hr

Chef de Partie About us: Be a part of something new and help build something special from the ground up. We are curating a team for a dual-concept restaurant opening in Omaha. "Nuova Elkhorn ...

Princess Cruises

Demi Chef de Partie

New York, NY

$20.75 - $26.25/hr

Minimum of four years of relevant experience in a high-volume culinary production environment (hotels, resorts, or cruise ships), including at least one year as Demi Chef de Partie. Cruise ship ...

Princess Cruises

Chef de Partie Pastry

New York, NY · On-site

$20.75 - $26.25/hr

At least five years of experience in large pastry production with at least two years of experience as Demi Chef de Partie Pastry from luxury hotels/resorts or cruise ships. * Solid knowledge of ...

DANIEL

Chef de Partie

New York, NY

$20 - $24/hr

The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a ...

MIKA Coral Gables

Chef De Partie

Coral Gables, FL · On-site

$18 - $22.75/hr

Previous experience as a Chef de Partie (or similar role) in a high-caliber restaurant or hotel. * Solid knowledge of diverse cooking methods, ingredients, and cuisines. * High attention to detail ...

Saverne

Chef de Partie

New York, NY

$20.75 - $26.25/hr

CHEF DE PARTIE - FULL TIME Saverne | 531 W 34th St, Hudson Yards Saverne is a wood-fired modern brasserie from Gabriel Kreuther , the celebrated chef of his two-Michelin-starred restaurant in Bryant ...

Mika Coral Gables

Chef De Partie

Miami, FL · On-site

$18.25 - $23/hr

Previous experience as a Chef de Partie (or similar role) in a high-caliber restaurant or hotel. * Solid knowledge of diverse cooking methods, ingredients, and cuisines. * High attention to detail ...

The Inn at Pound Ridge

Chef de Partie

Pound Ridge, NY

$20/hr

The Inn at Pound Ridge by Jean-Georges in WESTCHESTER NY seeking Chef de Partie. *NOTE THIS PROPERTY IS NOT IN NEW YORK CITY* The entire Culinary team must understand andimplement the standards and ...

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Hotel Chef De Partie information

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$32

How much do hotel chef de partie jobs pay per hour?

As of Aug 2, 2026, the average hourly pay for hotel chef de partie in the United States is $21.53, according to ZipRecruiter salary data. Most workers in this role earn between $18.27 and $23.08 per hour, depending on experience, location, and employer.

How much does a chef de partie get paid?

A chef de partie typically earns between $25,000 and $45,000 annually, depending on experience, location, and the establishment. They are responsible for specific kitchen sections and often require culinary certifications and skills in food preparation and management.

What are the responsibilities of a Hotel Chef De Partie?

A Hotel Chef De Partie, also known as a station chef or line cook, is responsible for managing a specific section of the kitchen, such as the grill, fish, or pastry station. Their duties include preparing and cooking dishes according to the menu, ensuring quality and consistency, and maintaining high standards of cleanliness and food safety. They also assist the Sous Chef and Head Chef, supervise junior staff, and help with inventory management and ordering supplies for their station.

What is a CDP salary?

A Chef de Partie (CDP) salary varies depending on location, experience, and establishment, but typically ranges from $25,000 to $45,000 annually. Experienced CDPs working in high-end hotels or resorts can earn higher wages, and additional benefits may include tips and overtime pay.

How does a Chef De Partie typically collaborate with other kitchen staff in a hotel setting?

A Chef De Partie works closely with other kitchen staff, including sous chefs, commis chefs, and kitchen porters, to ensure smooth operations in their assigned section. Daily, they coordinate with the Head Chef and Sous Chef to understand menu changes or special requests, and they often train or mentor junior staff. Effective communication is crucial, as they must relay updates, delegate tasks, and maintain quality standards during busy service periods. Collaboration helps maintain consistency and efficiency, making teamwork essential in a hotel kitchen environment.

What are the key skills and qualifications needed to thrive as a Hotel Chef De Partie, and why are they important?

To thrive as a Hotel Chef De Partie, you need strong culinary skills, experience in a specific kitchen section, and often a relevant culinary qualification or apprenticeship. Familiarity with kitchen equipment, inventory systems, and food safety certifications like ServSafe is typically required. Attention to detail, teamwork, and effective time management are vital soft skills for excelling in this role. These abilities ensure high-quality food preparation, smooth kitchen operations, and a consistently excellent dining experience for guests.

What is the difference between Hotel Chef De Partie vs Hotel Sous Chef?

AspectHotel Chef De PartieHotel Sous Chef
ResponsibilitiesManages specific sections, prepares dishes, supervises junior staffOversees kitchen operations, supports head chef, manages multiple sections
CredentialsCooking certification, culinary trainingSimilar credentials, often with more experience
Work EnvironmentKitchen section, hands-on cookingKitchen leadership, coordination
Position in hierarchyMid-level chef, section leaderSenior chef, second-in-command

The Hotel Chef De Partie focuses on managing specific kitchen sections and preparing dishes, while the Hotel Sous Chef oversees overall kitchen operations and supports the head chef. Both roles require culinary certifications and experience, but the Sous Chef holds a higher leadership position with broader responsibilities.

Is a CDP position stressful?

A Hotel Chef De Partie position can be stressful due to high-pressure kitchen environments, strict deadlines, and the need for precision in food preparation. Managing multiple tasks and coordinating with team members are common challenges that contribute to the job's stress levels.

What is a chef de partie in a hotel?

A chef de partie in a hotel is a senior kitchen chef responsible for managing a specific section or station, such as pastry, grill, or sauces. They oversee food preparation, ensure quality standards, and often supervise junior staff, requiring culinary skills and knowledge of kitchen operations.
More about Hotel Chef De Partie jobs
What cities are hiring for Hotel Chef De Partie jobs? Cities with the most Hotel Chef De Partie job openings:
What states have the most Hotel Chef De Partie jobs? States with the most job openings for Hotel Chef De Partie jobs include:
What job categories do people searching Hotel Chef De Partie jobs look for? The top searched job categories for Hotel Chef De Partie jobs are:
Hotel Chef De Partie jobs near you
Infographic showing various Hotel Chef De Partie job openings in the United States as of July 2026, with employment types broken down into 78% Full Time, 20% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $44,776 per year, or $21.5 per hour.

HAL - Demi Chef de Partie

Holland America Line & Seabourn

New York, NY • On-site

$20.75 - $26.25/hr

Temporary

Re-posted 7 days ago

Job description

HAL - Demi Chef de Partie
Department: Galley
Employment Type: Fixed Term Contract
Location: Global
Reporting To: Sous Chef
Description
Directs, supervises and assists in the activities of team members engaged in the preparation (hands on approach) of the established quality of food for service to passengers and crew as assigned.
Key Responsibilities
  • Comply with company policy regarding waste separation and environmental compliance. Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
  • Always carries out production in assigned area / station according to Company recipes and specifications standards as directed by the Chef de Partie or Sous Chef
  • Always adheres to the daily production schedule, under the direction of the Chef de Partie, as required by the itinerary and various outlets.
  • Always ensures that assigned section recipe files are maintained.
  • Regularly seeks guidance from Chef de Partie in executing production according to Company recipes.
  • Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs Chef de Partie when fluctuations occur.
  • Always ensures for direction supervising to all Commis Cook and Asst Cooks and assisting in the preparation of all food in the assigned partie in the kitchen in accordance with the established company menus and recipes.
  • Controls actual hours worked of the employees assigned to his assigned station and reports any discrepancies between these and the published work schedules to Chef De Partie
  • Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way.
  • Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Chef de Partie
  • Maintains a high level of productivity, cleanliness and sanitation throughout in the assigned department.
  • Continually coaches direct reports in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Chef de Partie
  • When appropriate, ensures batch cooking / preparation process is practiced eliminating food waste.
  • Performs all assigned tasks in a cost-efficient manner while adhering to the highest quality standards possible.
  • Always handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to do the same.
  • Ensure that the departmental culinary operation remain on budget and allotted targets are met in your assigned station.
  • Always meets cost targets as directed by the Sous Chef / Chef de Partie
  • Ensure that all food GSS targets are met for food ratings in your assigned station.
  • Perform other job-related functions as assigned.

Core Capabilities
  • Multi-tasking
  • Teamplayer
  • Able to learn
  • Culinarian and manager
  • Able to manage high volume and fine dining teams
  • Self-proficient to perform any culinary task and to guide and mentor other culinarians.

Desired Skills & Experience
  • Required: 3+ years' experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
  • Required: 1+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
  • Required: Proven ability to provide culinary supervision, training and delegation of at least 2 culinary subordinates.
  • Required: Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
  • Required: Extensive kitchen machinery and knife safety knowledge.
  • Required: Ability to effectively read, write and speak English.
  • Preferred: Experience working in all major culinary brigade stations with extensive knowledge in designated station.
  • Preferred: Degree from accredited culinary college or university.
  • Preferred: Working knowledge of computers and the ability to navigate within a variety of software programs.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.

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