Job Description

As a Chef de Partie (CDP), you will be a key member of our kitchen team, responsible for preparing high-quality dishes in your designated section. You will work closely with the Sous Chef and Head Chef to ensure that the kitchen operations run smoothly and efficiently. The CDP plays a critical role in maintaining the highest standards of food quality, presentation, and hygiene.

Key Responsibilities:

Preparation and Cooking:

Prepare and cook dishes according to the restaurant's standards and recipes, ensuring consistency and high quality.

Section Management:

Manage a specific section of the kitchen (e.g., grill, saute, pastry) and oversee the work of junior chefs and commis.

Food Safety and Hygiene:

Ensure all food is prepared and stored according to food safety and hygiene standards, maintaining a clean and organized workstation.

Inventory Management:

Monitor inventory levels, assist with stock rotation, and notify the Sous Chef or Head Chef of any shortages or excess supplies.

Menu Development:

Contribute ideas for new dishes and improvements to existing menu items, working closely with the Head Chef on menu planning.

Training and Development:

Assist in the training and development of junior kitchen staff, providing guidance and support as needed.

Quality Control:

Conduct quality checks on ingredients and finished dishes, ensuring that all food leaving the kitchen meets the restaurant's standards.

Collaboration:

Work collaboratively with other kitchen staff and front-of-house team members to ensure efficient service and guest satisfaction.

Cost Control:

Assist in controlling food costs by minimizing waste and optimizing portion sizes.

Qualifications:

Experience:

Proven experience as a Chef de Partie or in a similar role in a high-volume, fine-dining, or upscale casual restaurant.

Culinary Education:

Formal culinary training or relevant certification is preferred but not mandatory.

Skills:

Strong cooking skills across various sections of the kitchen, excellent knife skills, and a good understanding of cooking techniques and kitchen equipment.

Knowledge:

In-depth knowledge of food safety and hygiene practices, menu planning, and inventory management.

Personal Attributes:

Passionate about cooking, detail-oriented, able to work under pressure, and a team player with excellent communication skills.

Physical Requirements:

Ability to stand for long periods and work in a fast-paced environment. Capable of lifting heavy pots, pans, and other kitchen equipment. Willingness to work flexible hours, including evenings, weekends, and holidays.

Benefits:

Competitive salary and performance-based bonuses. Opportunities for career advancement and professional development. Staff meals and discounts at the restaurant.
Job Type: Full-time

Pay: 11.53-12.19 per hour

Benefits:

Discounted or free food Employee discount
Schedule:

10 hour shift 12 hour shift 8 hour shift Day shift Night shift Weekend availability
Experience:

Chef: 1 year (required) Cooking: 1 year (required)
Work Location: In person