Position: Chef de Partie (live fire)

Reports To: Executive Chef, CDC, Sous Chef, Jr. Sous Chef & Station Leads

Supervises: Your Station 

Purpose: The Chef de Partie is an essential contributor to our culinary team, responsible for crafting dishes with precision, consistency, and excellence. This role requires a deep commitment to the culinary arts, a passion for learning, and the discipline to uphold the highest standards of quality and professionalism. Line Cooks are not just team members; they are artisans who contribute to an extraordinary guest experience by honoring tradition, technique, and innovation in the kitchen.

What You Do:

Culinary Execution 

• Prepare and execute menu items with exceptional attention to detail, ensuring consistent flavor, presentation, and quality.
• Follow recipes and culinary techniques with precision, maintaining the integrity of each dish.
• Set up and maintain an organized, clean, and fully stocked station throughout service.
• Work efficiently and seamlessly under pressure during service, consistently delivering dishes on time and to standard.
• Assist with daily prep tasks, ensuring ingredients are properly stored, labeled, and rotated to meet food safety standards.
• Demonstrate mastery of a variety of cooking techniques and an eagerness to expand culinary knowledge.
• Execute live fire cooking techniques with precision and care.

Quality & Safety 

• Uphold rigorous food safety and sanitation standards at all times.
• Ensure all equipment is operated safely, maintained properly, and reported for repair if necessary.
• Monitor food quality during preparation and service, adjusting to meet exacting standards.
• Proactively address and resolve issues affecting food execution, cleanliness, or safety.

Operations Management

• Collaborate with BOH and FOH teams to deliver an exceptional guest experience.
• Actively participate in pre-shift meetings, menu tastings, and kitchen training sessions.
• Support other team members by cross-training on other stations and assisting as needed during service.
• Contribute to a respectful, positive, and professional work environment by fostering teamwork and open communication.

Who You Are:

• Experience: 1-2 years of professional kitchen experience preferred. Live fire cooking experience is highly desirable. Passionate beginners with a strong work ethic will also be considered.
• Technical Skills: Strong knife skills and a solid foundation in fundamental cooking techniques.
• Professionalism: Embodies discipline, punctuality, and a commitment to maintaining the highest standards.
• Attention to Detail: Consistently delivers precision in food preparation, execution, and plating.
• Team Player: Thrives in a collaborative, high-pressure kitchen environment and contributes positively to team dynamics.
• Passion for Growth: Eager to refine skills, learn new techniques, and embrace feedback as part of personal and professional growth.
• Language: Basic communication skills in English; additional languages such as Spanish are a plus.

Physical Requirements

• Able to work 8-hour plus shifts.
• Able to stand, sit, or walk for extended periods of time.
• Able to grasp, lift, and/or carry up to 50 lbs. as needed.
• Finger/hand dexterity to operate kitchen machinery and knives.
• Able to withstand changes in temperature, steam, and heat.
• Able to work in confined spaces.
• Must possess hearing, visual, and sensory abilities to observe and detect emergency situations, as well as distinguish product taste, texture, temperature, and presentation.