Chef De Partie

Key Responsibilities

• Lead a specific section (hot, cold, grill, etc.) during service
• Oversee mise en place, prep, and station team members
• Ensure consistency in flavor, presentation, and technique
• Collaborate closely with Sous and Executive Chefs on menu development

POSITION QUALIFICATIONS

• Adaptability & Flexibility – Adapts to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs
• Attention to Detail – Diligently attends to details and pursues quality in accomplishing tasks
• Communication – Listens to others and communicates in an effective manner
• Confidence – A matured and justified self-belief in one’s ability to do the job, and the conveyance of that behalf
• Initiative – Recognizes situations that warrant initiative and moves forward without hesitation; reasonably resolves issues, problems, or situations
• Problem-Solving – Resolves difficult or complicated challenges
• Teamwork – Promotes cooperation and commitment within a team to achieve goals and deliverables
• Thoroughness – Ensures that work is complete and accurate

What You Bring:

• 2+ years’ experience in high-end, fast-paced kitchens
• Strong leadership, communication, and time management skills
• Deep understanding of culinary fundamentals and fine dining standards
• Passion for excellence and attention to detail

Salary Description

$21-$22/hr