The Chef de Partie (CDP) is responsible for leading a specific culinary station —spanning Chinese, Western/International/Pizza, No Pork No Lard, Noodle, or Cold/Salad Bar — delivering consistent, high-quality food production in a fast-paced corporate dining environment. The CDP mentors line cooks, owns station standards, and is the daily custodian of food quality and safety at their station.

• Lead designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar)
• Prepare and cook all menu items to standardized recipes, portions, and presentation standards
• Supervise and train line cooks assigned to the station; conduct on-the-job coaching and performance feedback
• Manage station mise en place: ingredient prep, portioning, storage, and par stock levels
• Ensure all food is prepared, held, and served at correct temperatures per HACCP requirements
• Monitor...