Chef de Partie

Chef Thomas Keller’s Bouchon Bistro, located in Coral Gables, FL, is seeking talented individuals who are enthusiastic about food, beverage and hospitality to join the culinary brigade as a Chef de Partie.

In this role, you will work under the guidance of the Sous Chef to oversee specific areas of production and service. You will play a vital part in maintaining the restaurant’s high standards of food preparation, quality, cleanliness, and collaboration.

Bouchon Bistro Coral Gables occupies the historic La Palma building constructed in 1924 with restaurant interiors designed by long-time Bouchon collaborator Adam D. Tihany of Tihany Design in New York City. The menu offers seasonally driven French bistro fare and is the third Bouchon Bistro for Chef Keller, following his flagship location in Yountville, CA, and Bouchon Bistro in Las Vegas, NV.

Responsibilities :

• Supervise Commis & Delegate Tasks :   Oversee the Commis during preparation and service, keeping the Chefs informed of progress and delegating tasks to optimize efficiency.
• Maintain Cleanliness & Safety :   Ensure a clean, sanitary, and organized work environment at all times, adhering to all safety and hygiene standards.
• Collaborate on Menu Development :   Contribute to menu changes, including specials and seasonal offerings, working closely with the culinary team.
• Ensure Consistency in Food Preparation :   Prepare and serve food consistently according to recipes, portioning, and cooking standards of the property.
• Teamwork & Environment :   Work collaboratively with the team to uphold high standards in both service and facility appearance, creating a positive work environment.
• Train & Mentor Team Members :   Assist in training and mentoring Commis and externs, supporting their professional growth and development.

Qualifications :

Chef Keller’s collection of restaurants  are  founded on a culture of mentorship and provide a solid foundation of skills to support the culinary profession.   We are proud to offer :

Who we are :

With more than 10 properties and 800 employees, the Thomas Keller Restaurant Group (TKRG) has grown from one restaurant to a large family of businesses.

TKRG proudly   represents   The French Laundry, Per Se, The Surf Club Restaurant, Bouchon Bistro, Bouchon Bakery, Ad Hoc, and RO Restaurant & Lounge. The properties and people Chef Keller inspires are known for setting new standards in cuisine,   service   and employment experiences. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the hospitality profession. As we have expanded over time, the expectations that set apart our restaurants have not changed : ensuring that every guest feels special, and every guest experience is exceptional. A guest can walk into The French Laundry or one of the Bouchon Bakeries and have the most enjoyable,   unique   and memorable experience. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Outside the kitchens, every action we take must reflect the generosity,   nurturing   and finesse within.   As members of the TKRG family, we have the responsibility to ensure this consistency.   Beyond it all is a mission,   perhaps summed   up best by Chef Keller himself. “To make people happy, one guest at a time,” he says. “That is what cooking is all about.”

Looking for other opportunities with our group? Check out open positions on : ThomasKeller.com / careers

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.