Chef de Partie

Job Description

Job Description

Benefits :

401(k)

Health insurance

Dental insurance

Paid time off

Vision insurance

Position Summary

Responsible for or assisting in all daily operations of the kitchen, including but not limited to : Maintaining food and service quality standards, Full and active participation in daily service in proper uniform, and Maintaining fine dining service standards in cadence with the dining experience.

Essential Duties and Responsibilities

Execute recipes set forth by the CDC or Sous Chef.

Maintain and follow all systems within the kitchen.

Follow detailed recipes and company standards.

Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards.

Demonstrate familiarity of Omakase style dining.

Report to each shift on time and prepared to work :

Clean and neat proper uniform

Black prep shirt

Black pants (no card, track pants, or jeans)

Clean, unstained and ironed white button-down service shirt

Clean white no logo undershirt

Service apron (clean and ironed)

Black shoes (no bright accents)

Sharpened knives

Acceptable hygiene standards

Attend work with a positive and helpful attitude

Complete prep and execute service in line with company standards.

Counter / guest service (attitude of hospitality)

Adhere to all product safety standards

General product storage and usage

Maintaining clean and orderly prep and service station

Maintain inventory including regular quality inspection of plateware, bowls, service pieces. Reporting any broken items to the CDC or Sous Chef

Maintain a professional atmosphere with staff and supervisors inside and outside the establishment (limited outside interaction, no inappropriate personal relationships)

Minimum Qualifications (Knowledge, Skills, and Abilities

Proficiency in savory or garde - manger techniques

Maintaining clean and orderly restaurant and kitchen

Maintaining a positive, safe, and enjoyable work environment

Be able to clearly communicate during service.

Be able to work with electronic machinery to complete administrative tasks.

Physical Demands and Work Environment

Standing for long periods of time

Work in varied temperatures

Must be able to lift 35lbs.

Be able to bend, twist, reach, lift or stoop to retrieve or move product.

Be able to work in decreased light.

Be able to work in enclosed spaces.