Chef de Partie

Level99 Entertainment•Providence, RI

About The Position

The Chef de Partie supports the Chef de Cuisine and Sous Chefs in the successful day-to-day back-of-house operations. This hands-on “on the field captain” is proficient at all line and prep positions and sets an example for other line and prep cooks. The role works actively with the team to uphold food safety, specifications, cleanliness, organization, and the overall structure of each shift. The primary focus is serving as the back-of-house event captain and helping ensure successful event execution in coordination with culinary and event teams.

Requirements

At least 5 years of experience at the line-cook or prep-cook level in a high-volume food and beverage business.
High school education or equivalent, or a B.S. in Hospitality Management, Culinary, or another related degree.
ServSafe certification.
Ability to work well under pressure in a fast-paced, ever-changing work environment.
Excellent verbal and written communication skills.
Strong organization and attention to detail.
High integrity and professionalism.
Positive, joyful, upbeat, and energetic attitude, with a willingness to lead by example.
Ability to work a flexible schedule based on business needs, including days, nights, weekends, holidays, and emergency responsiveness as required.
Ability to work shifts of 8 hours or longer; stand, sit, squat, or walk for extended periods; and walk up and down stairs.
Ability to grasp, reach overhead, push, lift, and carry up to 50 pounds.

Nice To Haves

Multilingual ability.

Responsibilities

Serve as the primary back-of-house event captain, working with the Chef de Cuisine, Sous Chef, and event team to ensure successful event execution.
Ensure stations are stocked for the next shift and assist with stocking when needed.
Assist the Chef de Cuisine and Sous Chef in ensuring line cooks complete prep sheets properly for the next shift or day.
Run expo when the Chef de Cuisine and/or Sous Chef is unavailable or not present.
Maintain walk-in organization and cleanliness.
Communicate with the Chef de Cuisine and Sous Chef about appropriate corrective action for staff members regarding specification adherence and productivity.
Assist with prep as needed.
Check that dish chemicals are full and used properly.
Ensure food prepared that day is packaged or wrapped for the night, delegating the task as appropriate and following through to completion.
Track and cover breaks as needed.
Ensure team members complete assigned cleaning tasks.
Record shift notes in the manager log when the Chef de Cuisine and/or Sous Chef is not present.
Work with the back-of-house leadership team to assign and ensure timely completion of Jolt Checklists.
Maintain lunch ticket times of 15 minutes or less and, during dinner service, keep food moving consistently with ticket times around 15–18 minutes or less.
Perform other duties as assigned.