Chef de Partie

Responsibilities

• Organize and lead a team of cooks by assigning specific duties.
• Work closely with the Floor Steward to keep kitchen areas clean and orderly.
• Ensure the quality of all food items prepared in the kitchen and follow standard recipes consistently.
• Check food for taste, temperature, and visual appeal.
• Ensure all dishes are uniform and adhere to established portion sizes as specified by the Sous Chef and Executive Chef.
• Ensure all cooks work according to HACCP standards.
• Prevent the use of spoiled, damaged, or contaminated serving utensils, particularly cracked or chipped china and glassware.
• Maintain up-to-date par levels of equipment.
• Prevent the use of contaminated products in any phase of food preparation.
• Comply with all government, safety, health, and security standards at all times.
• Maintain all equipment in the supervised area and notify management as necessary.
• Perform any other duties as assigned.

Requirements

• Positive attitude, professional demeanor, and exceptional communication and interpersonal skills.
• 2–4 years of full-service restaurant experience as a lead Line Cook or relevant position (strongly preferred).
• Farm-to-table experience (highly preferred).
• Ability to work in a team environment.
• Culinary Degree/Certification(s) or relevant on-the-job experience (recommended).
• Advanced knife skills.
• Ability to stay calm and focused during busy periods.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and shifts greater than eight (8) hours.
• Ability to read, write, speak, and understand English; additional languages preferred.
• Ability to meet the physical demands of the position, including working indoors and outdoors, standing, walking, and moving for periods greater than four (4) hours, and lifting, carrying, bending, stooping, squatting, reaching, pushing, and pulling.