Chef de Partie and Prep Cooks

Job Description

Job Description

Seeking full time line cooks
$19-23 per her
Cash Tips
50% of Insurance covered
Paid vacation time
Continued Education Program
401k
Growth opportunities
Good work life balance
Access to leading mental & physical health programs

Chef de Partie / Line Cook
Responsible for preparing all mis-en-place for station and working service. Responsible for all vegetable accompaniments for protein dishes. Involved in the development of tasting menu and mise-en-place that changes daily. Speed, Accuracy & Temperature, responsible for all protein dishes. Utilizes a variety of cooking styles, times and temperatures: Whole Roast, Quick Sear, Sous Vide, Slicer etc. Sophisticated protein cooking. Minor butchery. Responsible for teamwork with other stations, inter-station timing and communication, and dynamic multi-tasking. Working directly with Executive Chef. Consistent excellence in work product. Setting up and breaking down a station. Time management & task accomplishment with regards to daily prep list. Organization of station, workplace cleanliness, sanitation and safety. Will work with chefs to develop menus for guests. Must have superior culinary, food production, and high standards of excellence. The qualified candidate must be a motivated self-starter with excellent communication, problem resolution and organizational skills. Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service.

PREP COOK
The heartbeat of the team, learn all foundational cooking techniques. production of fresh pasta, braises , small butchery and sauce making. Time management & task accomplishment with regards to daily prep list. Organization of station, workplace cleanliness, sanitation and safety. Will work with chefs to develop menus for guests. Must have superior culinary, food production, and high standards of excellence. The qualified candidate must be a motivated self-starter with excellent communication, problem resolution and organizational skills. Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service.

GENERAL EXPECTATIONS:
Act with integrity, honesty and knowledge that promote the culture, values of Sparrow + Wolf
Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times
Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners.

REQUIRED QUALIFICATIONS:
A minimum of 2-4 years of kitchen preparation and cooking in an upscale casual atmosphere.
Ability to communicate effectively with management, guests, and hourly staff.
Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
Be able to reach, bend and frequently lift up to 30 pounds.
Must have the stamina to work a minimum of 40 hours per week.

Competitive wages
Insurance
Paid vacation time
401 k \nCompany Description

At Sparrow + Wolf, Chef Brian Howard brings his artistic vision to life through ever-evolving culinary experiences grounded in warmth and purpose. The menu reflects America’s diverse flavors, blending classical training, global influences, and Chef Brian’s Midwestern roots through a balance of traditional methods and modern innovation. Our award-winning cuisine celebrates seasonality, sustainability, and uncompromising quality. The cocktail journey begins in the kitchen, where small-batch spirits and fresh, cold-pressed juices come together in artfully crafted vessels—all created with an abundance of love. Our beverage program is complemented by a Wine Spectator Award–winning wine list, thoughtfully curated to pair with Chef Howard’s cuisine. Chef Howard is a two-time James Beard Foundation Best Chef: Southwest finalist, earning the distinction in 2024 and 2026. Sparrow + Wolf was also recently named MICHELIN Selected in the inaugural MICHELIN Guide American Southwest.

Company Description

At Sparrow + Wolf, Chef Brian Howard brings his artistic vision to life through ever-evolving culinary experiences grounded in warmth and purpose. The menu reflects America’s diverse flavors, blending classical training, global influences, and Chef Brian’s Midwestern roots through a balance of traditional methods and modern innovation. Our award-winning cuisine celebrates seasonality, sustainability, and uncompromising quality. The cocktail journey begins in the kitchen, where small-batch spirits and fresh, cold-pressed juices come together in artfully crafted vessels—all created with an abundance of love. Our beverage program is complemented by a Wine Spectator Award–winning wine list, thoughtfully curated to pair with Chef Howard’s cuisine. Chef Howard is a two-time James Beard Foundation Best Chef: Southwest finalist, earning the distinction in 2024 and 2026. Sparrow + Wolf was also recently named MICHELIN Selected in the inaugural MICHELIN Guide American Southwest.