The Chef de Partie will work directly with the Executive Chef and our culinary management team to provide restaurant guests with excellent food quality and consistency in an attractive, clean environment with professional service. Responsibilities for this role include preparation and cooking of food, supervising culinary functions, maintaining health and safety standards.

Essential Duties and Responsibilities:

• Assist Senior Chefs with inventory/ordering, running the expo lines and with drafting culinary schedules.
• Provide excellent quality and presentation of all food to the guests in a timely manner.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Item specifications, including preparation, execution, and presentation will be provided to you.
• Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.
• Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.
• Maintain a clean workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area.
• Report any maintenance or repairs needed to the Executive Chef.
• Follow departmental policies as well as restaurant rules and regulations set forth in the Employee Handbook and by management.
• Additional projects and responsibilities may be assigned as needed.

What You Bring

• 3 years of previous experience in restaurant and/or culinary experience in a high-volume, full-service restaurant is preferred.
• Time management and organizational ability required for high quality food production.
• Ability to work with minimal direction or supervision to complete assigned tasks.
• Food Handler Certification (if applicable).
• Trained in knife skills and basic kitchen equipment usage.
• Able to multitask in a dynamic and fast-paced environment.
• Able to establish a positive rapport with many types of personalities.
• This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Salary range: $11.00 USD per hour, plus gratuties.