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Club HUE is a private members’ club curated for those who prize culture, understated luxury, and discretion. It is purposefully intimate, crafted with intention rather than scale. Every detail is deliberate: the architecture, the curation of members, and the moments shared within. From chef-driven, Michelin-pedigree dinners to late-night revelry, Club HUE provides a private, immersive environment where members can unwind and celebrate nightlife.

About the Role

Club Hue is seeking a skilled and disciplined Chef de Partie to join our fine dining kitchen team. This is a station-level role for a culinarian who takes pride in precision, consistency, and craft. You will be responsible for the execution and ownership of your station, working within a high-performing kitchen that draws inspiration from Asian culinary traditions and techniques presented in a modern fine dining format.

Main Duties

• Own and execute your station with a high level of skill, consistency, and attention to detail during all service periods including à la carte, private dining, and special events
• Prepare and present all dishes to established recipe standards, plating guides, and quality specifications without exception
• Maintain a deep working knowledge of Asian ingredients, techniques, and flavor profiles — including Japanese, Korean, Chinese, and Southeast Asian cuisines
• Ensure your station is properly set, stocked, and organized before every service and broken down and sanitized after
• Support the preparation of tasting menus, constant seasonal menu changes, and chef-driven programming with precision and care
• Train and guide Commis or junior kitchen staff at your station if applicable, reinforcing proper technique, knife skills, and safe work practices
• Maintain strict compliance with all health, safety, and sanitation standards including allergy protocols and ServSafe guidelines
• Monitor mise en place levels, communicate needs to the Sous Chefs, and minimize waste through proper storage and FIFO rotation
• Communicate closely with fellow Chef de Partie and FOH team members to ensure seamless and synchronized service
• Uphold the standards, culture, and culinary vision of Club Hue at all times

Required Skills & Qualifications

• Minimum 3–5 years of experience in a fine dining or luxury hospitality kitchen, with at least 1 year at the Chef de Partie level
• Demonstrated knowledge of and passion for Asian cuisines, ingredients, and modern fine dining techniques
• Experience working with premium ingredients such as wa-gyu, uni, truffles, abalone, and specialty Asian pantry items
• Strong knife skills, classical technique foundation, and an eye for detail in plating and presentation
• Current ServSafe certification or equivalent, with working knowledge of health codes and sanitation standards
• Ability to perform at a high level in a fast-paced, high-pressure environment while maintaining composure and standards
• A team-first mentality with the ability to lead by example at the station level
• Culinary school training or equivalent professional kitchen experience preferred
• Strong communication skills and a genuine passion for culinary excellence and growth

Team Perks

• Health Benefit plans offered
• Career Growth opportunities that empower you
• Learning & Development for your growth with us
• Immersive Trainings that nurture your talents
• Free Team Member Meals to fuel your creativity

Our Culture

At Club HUE, we foster a culture of teamwork, professionalism, and genuine hospitality. We believe exceptional member experiences are built through collaboration, mutual respect, and a shared commitment to excellence. Our team members support one another, take pride in their contributions, and embrace a service-first mindset that reflects the standards of our club. We are committed to cultivating an inclusive workplace where employees feel valued, empowered, and inspired to grow while creating memorable experiences for our members and guests.

Equal Employment Opportunity

Club HUE is an Equal Opportunity Employer. We are committed to providing equal employment opportunities to all employees and applicants and prohibit discrimination and harassment of any kind. Employment decisions are made based on qualifications, merit, and business needs, in accordance with applicable federal, state, and local laws.