Chef de Partie
About The Position
The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a commis at their station. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards.
Requirements
- at least 3 years of chef de partie or line cook experience, preferably in a French fine dining environment
Nice To Haves
- A culinary training degree is preferred but not required.
Benefits
- Health Insurance
- Dental Insurance
- Vision Insurance
- Paid Time Off
- 401k
- Commuter Benefits
- Dining Discounts
- Wellness Program
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
51-100 employees
