Compensation
$20.00–$25.00 per hour, based on experience and demonstrated culinary skills, with opportunities for growth as responsibilities expand.
Position Overview
The Chef de Partie is a hands-on culinary role for an emerging professional with strong kitchen fundamentals who is ready to take the next step in their career. Working within a small, collaborative team, this individual will gain broader experience, take on greater responsibility, and contribute across a constantly evolving culinary environment.
The ideal candidate may currently be working at the Chef de Partie level or a strong Demi Chef de Partie and ready to advance their skills. They will be able to run their own station within our kitchen, rotate across sections as needed to develop a well-rounded skill set, and be responsible for consistent execution of guest standards during service.
Qualifications & Experience
· Culinary school certification, 5+ years of professional kitchen experience, ideally at the Demi Chef de Partie level or equivalent.
· Solid understanding of fundamental cooking techniques, mise en place, kitchen organization, and food safety.
· Genuine desire to improve technical skills, along with coachability, curiosity, and willingness to learn from culinary leadership and teammates.
· Ability to work effectively in a small team where responsibilities and priorities may change from day to day.
· Strong work ethic, reliability, organization, attention to detail, and the ability to remain composed in a fast-moving kitchen.
· Willingness to work evenings, weekends, holidays, and special events as required. Culinary education is welcomed but not required; attitude, foundational ability, and desire to grow are equally important.
Key Responsibilities
· Prepare, cook, and present menu items according to established recipes, standards, and presentation expectations.
· Manage assigned prep and service responsibilities efficiently while supporting other stations as needed.
· Maintain consistent food quality, portioning, presentation, cleanliness, and organization.
· Complete mise en place, properly store and rotate ingredients, monitor product levels, and help minimize waste.
· Adapt quickly to changing menus, service formats, events, guest counts, and daily priorities.
· Work closely with culinary leadership and teammates, communicate clearly, and contribute to a positive, professional kitchen culture.
· Actively seek coaching and feedback and apply it to improve technique, consistency, speed, and independence.
· Follow all food safety, sanitation, equipment-care, and kitchen safety standards.
Personal Attributes
The successful Chef de Partie will be curious, hardworking, humble, dependable, and adaptable. They should welcome feedback, embrace new responsibilities, support the team wherever needed, and bring a genuine passion for food, hospitality, and taking their culinary skills to the next level.
Pay: $20.00 - $25.00 per hour
Benefits:
- Flexible schedule
- Health insurance
- Paid time off
License/Certification:
- Food Handler Certification (Preferred)
Work Location: In person
