Chef de Partie

Quince is a prestigious Three Michelin Star and Michelin Green Star restaurant located in San Francisco, CA, renowned for its California contemporary cuisine that is deeply rooted in Italian culinary principles. Under the guidance of Chef Michael Tusk, the restaurant emphasizes a profound respect for seasonality, terroir, and artisanal producers, showcasing produce sourced from its own farm in West Marin. The culinary team at Quince is dedicated to crafting daily menus that are fiercely seasonal, allowing the ingredients to inform and inspire every dish they create. As a Chef de Partie (CDP), you will play a crucial role in the kitchen, responsible for the daily mise-en-place and managing a specific station during service. This position requires a commitment to practicing proper food storage and handling, ensuring that all tasks are completed in a timely manner while adhering to the high-quality standards set by the kitchen. The Chef de Partie is expected to be an expert in their designated station, possessing a comprehensive understanding of all kitchen stations. You will be required to read and follow recipes and standards meticulously, train other kitchen employees, and maintain compliance with health department regulations, food quality, and restaurant standards. The ideal candidate for this position is a career-minded, motivated, organized, and charismatic individual who is passionate about food, beverage, and hospitality. You should thrive under pressure, possess a strong desire to learn, and be eager to contribute to the restaurant's success. With at least three years of kitchen experience, preferably in a fine dining environment, you will be well-equipped to make your mark at Quince. While a culinary training degree is preferred, it is not mandatory. Quince is committed to setting new standards in hospitality, cuisine, and the employment experience, and we are dedicated to collaborating with talented professionals to provide opportunities for growth and learning.