As Chef de Partie, you will oversee your designated station, ensuring mise en place, execution, and service flow are at the highest level. You will train and mentor junior cooks, uphold kitchen organization, and play an active role in menu execution and refinement.

• Manage all aspects of your assigned station, ensuring prep, cooking, and plating meet standards.
• Ensure mise en place is organized, fresh, and prepped to meet service demands.
• Execute dishes accurately, consistently, and efficiently, maintaining portion control and presentation.
• Work closely with the Sous Chef and Chef de Cuisine to refine execution, introduce techniques, and improve efficiency.
• Maintain recipe accuracy, proper seasoning, and precise cooking methods.

• Train, mentor, and support junior cooks and apprentices working on your station.
• Communicate effectively with BOH and FOH teams to ensure smooth service.
• Provide real-time feedback and coaching to ensure consistency across shifts.
• Assist in pre-shift meetings and tastings to align the team on quality standards and menu changes.

• Maintain high standards of cleanliness, sanitation, and station organization at all times.
• Assist with inventory control and ingredient management, minimizing waste.
• Adhere to all food safety, health, and sanitation regulations.
• Ensure equipment and tools are maintained properly, reporting any necessary repairs.

• A skilled and disciplined chef, passionate about technique and execution.
• Highly organized and efficient, thriving in a fast-paced, high-pressure kitchen.
• A team player, committed to collaboration and mentorship.
• Detail-oriented, with a commitment to precision, consistency, and quality.
• Passionate about learning and refining culinary techniques.

• Minimum 2-4 years of experience in a professional kitchen.
• Strong knowledge of cooking techniques, station management, and kitchen operations.
• Experience in high-end, fine dining, or Michelin-level kitchens preferred.
• Understanding of ingredient seasonality, plating, and kitchen organization.

• Requires standing and moving for long periods in a fast-paced kitchen.
• Involves frequent reaching, bending, and lifting.
• Must be able to lift and carry up to 50 pounds.
• Work hours include nights, weekends, and holidays.