Chef De Partie

• Oversee a designated kitchen section (e.g., sauces, meats, pastries) ensuring efficient and timely production
• Prepare and present dishes to established standards, maintaining quality, flavor, and consistency
• Monitor inventory levels and ensure proper storage, rotation, and labeling of ingredients
• Maintain cleanliness and sanitation in all kitchen areas, complying with health and safety regulations
• Support daily kitchen operations in coordination with Sous Chef and Executive Chef
• Work effectively under pressure in a fast-paced environment, maintaining composure and professionalism
• Provide hands-on training and mentorship to Commis Chefs and agency cooks
• Communicate kitchen needs, menu changes, and special requests clearly and efficiently
• Participate in special events and high-volume service operations, contributing to enhanced menu items
• Assist in waste reduction through proper portion control and ingredient management

• 2+ years of culinary experience in a high-volume or fine dining kitchen
• Proven ability to manage a kitchen section independently
• Strong culinary skills with knowledge of food safety and kitchen operations
• Excellent communication, time management, and organizational abilities
• Ability to lead and develop junior team members
• Flexible availability including nights, weekends, and holidays
• Culinary degree or certification preferred but not required
• High school diploma or GED required
• Culinary school graduate or equivalent work experience preferred
• Prior experience in a Chef de Partie or similar kitchen leadership role strongly preferred

medical, dental, vision, life and disability insurance, paid vacation, and 401(k) plan