At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy, and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.

Amidst fragrant pines and glistening peaks, One&Only Moonlight Basin is a glamorous return to simplicity. Fill days cascading down cool waters, unearthing the magic of Yellowstone National Park, skiing on world-renowned slopes, and retreating to floating evergreen spaces. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery, and adventure. This is not simply our job; it’s our passion.

The Chef de Partie is responsible for producing foods within a designated area and preparing dishes in accordance with the stipulated recipes or instructions from Senior Kitchen staff as per menu requirements. They must maintain the high standard of production, quality, presentation, and cleanliness laid down by the Executive Chef.

Key Duties And Responsibilities:

• Ensure that all preparation, production, dishes, and specialized menu items are prepared on time and to the standard required by the Executive Chef.
• Maintain consistent flavor and presentation in conjunction with menu concept.
• Enhance the reputation of the outlet under the guidance of the Sous and Executive Chef.
• Allocate work to subordinates, observing their working methods and productivity.
• Assist them and coordinate with senior staff to provide subordinates with the necessary on-the-job training, showing new or better techniques.
• Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace.
• Ensure that all aspects of food handling, preparation, service, and storage of all ingredients are to the relevant legislation.
• Seek advice, guidance, and assistance regarding any unresolved problems pertaining to food, equipment, staff, and stores from senior chefs and production staff.
• Ensure that all produce, dry goods, and other ingredients issued by stores or suppliers are received to the required standard.
• Ensure that all equipment is fully operational and effective for use in the production of food items and report any malfunctions to the maintenance department.
• Make the guests’ dining experience a memorable one by participating in restaurant and food service activities as required and fulfilling guest requests to the best of your ability.
• To ensure that all Food Safety standards—HCCP / DIVERSEY—are followed to the fullest.
• Assist with any other duties as required by the Executive Chef or another member of the management team.
• Assist the stewarding team when and where needed.
• Daily cleaning of stations, equipment, and any other cleaning duties as provided by the culinary management team.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

• Opportunities for professional growth and development.
• Dynamic and supportive work environment.
• Engagement in creative culinary experiences.

• A qualification in professional cookery or similar from a recognized training institute.
• Minimum of 2 years’ experience in a high-end restaurant, hotel, or cruise ship environment.
• Experience supervising staff at a lower level.
• Knowledge of high standards of production, preparation, and presentation.
• Familiarity with hygiene practices and health regulations.
• Proficiency in English.