Holland America Line

Operates cruise ships to global destinations

Chef de Partie

Culinary & Kitchen ProductionUpdated on Nov 14

Full-timeNew York, NY, USANo salary listedIn-person

About the Job

Requirements

A degree or diploma from an accredited culinary college or university is required.
Ability to effectively read, write, and speak English is required.
At least 3 years of experience in a five-star-or-higher hotel, cruise ship, or high-profile restaurant performing the functions of a similar position is required.
Certification from an accredited advanced food safety program is required.
Ability to deliver five-star culinary products is required.
Experience in a high-volume operation serving at least 500 meals per service is required.
Extensive knowledge of kitchen machinery and knife safety is required.
Experience working in all major culinary brigade stations and extensive knowledge of the designated station are required.

Responsibilities

Direct, supervise, and assist Demi Chef de Partie employees in preparing food to the established quality for guests and crew in the assigned station.
Take a proactive approach to resolving challenges in the station and make decisions with guest satisfaction in mind.
Encourage and coach coworkers.
Direct, supervise, and assist with preparation of food in the assigned kitchen station in accordance with company menus and recipes.
Ensure the quality, quantity, attractiveness, and correctness of food served from the station according to company standard recipes, and follow first-in, first-out practices.
Direct, supervise, assist, and coach employees assigned to the station.
Oversee the performance, appearance, dress, and personal conduct of employees assigned to the station, and report objectively and promptly to the Executive Sous Chef.
Control employees' actual hours worked and report discrepancies against published work schedules to the supervising Executive Sous Chef.
Check that items ordered from stores are received in the correct quantity and quality, stored in proper condition, and used correctly, following first-in, first-out practices.
Prepare a daily mise en place list for the designated section according to the planned menu and recipes.
Cooperate with superiors, colleagues, and subordinates to maximize guest satisfaction with served products.
Prepare a daily requisition to the Executive Chef for items ordered from stores for use in the station.
Execute special orders and dietary requirements.
Help maintain a team atmosphere in the department.
Implement and execute appropriate maintenance and cleaning procedures in the assigned station to maintain its appearance and condition.
Report malfunctioning equipment or furnishings needing repair or refurbishment to the supervising Executive Sous Chef.
Maintain productivity, cleanliness, and sanitation throughout the station.
Ensure proper work and cleaning methods are followed to produce and serve safe, wholesome, high-quality, and attractive food for guests and crew.
Use equipment and utensils properly to prevent damage or unnecessary maintenance, and report items needing replacement.
Assign cleaning responsibilities within the station according to the cleaning schedule and report problems to the Executive Sous Chef. Where GPA personnel are assigned to the station, oversee their performance.
Be familiar with and execute the Seabourn HESS-MS applicable to the position.

Desired Qualifications

Extensive knowledge of VSP is preferred.

Directs, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned.

The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him.

Reporting Relationships:
The Chef de Partie reports directly to the Executive Sous Chef supported by the Chef de Cuisine Main Galley.

Position has 2 direct professional level reports. Demi Chef de Parties 2.

Responsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.
Directs, supervises, assists and coaches all employees assigned to the station.
Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.
Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.
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. FIFO.
Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.
Execute all special orders and dietary requirements.
Responsible for helping to maintain a team atmosphere in the department.

Public Health:

Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.
Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.
Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.
Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred. If station has GPA personnel assigned, he is responsible for his performance.
To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

Education:

Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English

Experience:

3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.

Knowledge, Skills & Abilities:

Ability to deliver 5 star culinary products.
Experience in high volume operation of at least 500 meals per service.
Extensive kitchen machinery and knife safety knowledge.
Experience working in all major culinary brigade stations with extensive knowledge in designated station.

About the Company

Holland America Line

Operates cruise ships to global destinations

Holland America Line operates a fleet of 11 ships that offer cruise vacations to destinations around the world. Its main product is a variety of guided cruises, with itineraries ranging from popular Caribbean and European trips to exotic routes in Alaska, South America, the Panama Canal, Australia, Asia, and unique voyages to places like the Amazon and Antarctica. The cruises work by combining planned routes, on-board services, and shore excursions; guests enjoy meals, entertainment, and activities while traveling to multiple ports. The company differentiates itself with a long history (over 150 years), a focus on “modern classic” ships, and a wide mix of traditional itineraries plus extended Grand Voyages and special itineraries that emphasize destination immersion and comfort. Its goal is to deliver excellence by creating once-in-a-lifetime experiences for guests, supported by a strong employee program, travel perks, health plans, and professional training for staff.

Company size: 5,001-10,000
Company stage: Not listed
Total funding: Not listed
Headquarters: Seattle, WA
Founded: 1873

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