Chef De Partie

The Chef De Partie is responsible for a specific section. Key duties include preparing, cooking, and presenting dishes according to high standards. The role demands excellent culinary skills, the ability to work under pressure, strong organizational abilities, and good teamwork.

• Prepare, cook, and present high-quality dishes within their assigned station, following established recipes and standards.
• Creates and organizes daily tasks with the Culinary Liaison and Production Chefs.
• Review of weekly production with the Executive and Production Chef.
• Manages inventory and supplies for their Cold Side section and assist when needed on the Cold Side section.
• Oversee the inventory, preparation, and supplies for their specific kitchen section.
• Ensure consistency in food quality and presentation for all dishes from their section.
• Monitors food quality and portion control to minimize waste.
• Guide and train staff in their station.
• Enforce strict food hygiene, health, and safety standards within their work area.
• Works closely with other chefs and other stations, and the kitchen team to ensure smooth and efficient operations.
• Assist with the development of new dishes and menu concepts when requested by senior chefs.
• Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business.

• 2-3 years of experience working in a similar role or in a kitchen setting.
• A strong foundation in culinary arts and excellent cooking skills.
• Strong organizational skills for managing inventory and tasks.
• The ability to perform effectively and efficiently under pressure.
• Strong communication skills to collaborate effectively with the kitchen team.
• Experience in a professional kitchen environment is essential.

• Health insurance
• Vision Insurance
• Short and Long-Term Disability
• Life insurance
• Paid time off
• 401K Retirement Plan