Chef De Partie (Santa Fe)

Pink Adobe Restaurant | The Inn of the Five Graces – Santa Fe, New MexicoPosition SummaryAt Pink Adobe, the Chef de Partie is entrusted with ownership of a kitchen station within a culinary program rooted in Mexican heritage, seasonality, and ingredient-driven cooking.This role requires precision, discipline, and a genuine respect for the story behind each ingredient—supporting a dining experience that reflects both the history of the Pink Adobe and the evolving expression of Santa Fe cuisine.Culinary PhilosophySeasonal, regionally inspired cuisine grounded in Mexican and Southwestern traditionsRespect for ingredients, their origin, and the people who produce themBalance of authenticity and refinementThoughtful execution with consistency and careA kitchen culture built on craftsmanship, collaboration, and accountabilityKey ResponsibilitiesTake full ownership of an assigned station (grill, sauté, garde manger, etc.), ensuring readiness for serviceExecute dishes with consistency in flavor, presentation, and timingMaintain disciplined mise en place and organization at all timesEnsure all plates leaving the station meet established standardsCollaborate with the Executive Chef and Sous Chef on:Ingredient sourcing aligned with seasonality and local availabilityMenu execution and daily refinementsTrain and support junior cooks, contributing to a strong and consistent brigadeMonitor product usage and minimize waste, supporting cost control effortsUphold strict food safety, sanitation, and cleanliness standards (HACCP)Maintain composure and precision during high-volume or high-pressure serviceQualifications3–5 years experience in a professional kitchen; fine dining or luxury hospitality preferredStrong understanding of cooking fundamentals and station managementAbility to execute consistently under pressureExperience working with seasonal or ingredient-driven menus preferredKnowledge of food safety and sanitation standardsCulinary training or equivalent experience preferredProfile & AttributesGenuine interest in New Mexican cuisine, ingredients, and regional food cultureCuriosity about local farms, purveyors, and traditional techniquesAbility to interpret culinary direction while maintaining consistencyStrong work ethic and sense of accountabilityCalm, focused presence during serviceTeam-oriented with a willingness to mentor and support othersPosition DetailsEmployment Type: Full-timeSchedule: Evenings, weekends, and holidays as required by serviceCompensation: Competitive, based on experienceBenefits: (Customize – e.g., health, PTO, staff meals, etc.)