Chef De Partie

chef de partie

Location: 15 W Broughton St., Savannah, GA (on-site)

Status: Full-time. Offering a competitive salary based on experience.

Benefits include: health, dental, vision, and paid time off

OVERVIEW OF LA VETTA

La Vetta, a new Italian dining destination from Southern Cross Hospitality, is seeking passionate hospitality professionals to join the team as we prepare to open this spring in downtown Savannah. The kitchen is led by a chef with 1* Michelin Star. The cuisine will reimagine the spirit of Italian heritage through a modern global lens, emphasizing seasonal ingredients, innovative cooking methods, and sleek plating that never compromises true Italian tastes. To support this vision, we are building a team that is polished without being stiff, and precise without losing warmth. From the kitchen to the dining room and bar, every team member plays a vital role for our guests.

THE ROLE

The Chef de Partie is responsible for the total operational ownership of an assigned section. This role focuses on the high-speed execution of technical preparations, maintaining strict station organization, and ensuring the quality standards during preparation and service. The Chef de Partie serves as the primary link between the Prep team and the Sous Chef, ensuring inventory and production levels are aligned with service requirements.

As Chef de Partie, you will be responsible for the following duties:

Execute standardized recipes with zero deviation. Maintain the speed of service required.

Responsible for precise labeling, dating, and FIFO rotation to minimize spoilage and waste.

Report all waste and inventory discrepancies to the Sous Chef immediately to ensure accurate Food Cost reporting.

Coordinate with the "Pass" and adjacent stations to ensure synchronized plating and service delivery.

To work as part of a team in a constructive manner that enables the restaurant to achieve the objective of being a market leader.

To maintain high standards of work in accordance with the Executive Chef.

Be responsible for checking the quality of all food production in the kitchen and maintaining the highest standards achievable.

Ensure adherence to all the Food Safety and Health & Safety policies at all times.

Perform other duties as required by the department head.

QUALIFICATIONS

Professional experience in a structured line-cooking environment with a minimum 2-3 years of restaurants

A Degree or Certification in Culinary/Hospitality/Hotel is preferred but not essential.

Ability to execute technical prep-lists under tight deadlines.

Good team leader and motivator.

TO APPLY

Email your Resume and a Cover Letter to

Subject line: CHEF DE PARTIE - (Your Name)