Chef de Partie

Position: Line Cook

Location: Napa Music Hall Reports To: Culinary Director, Head Chef 

Position Summary

The Line Cook is responsible for executing dishes with precision, consistency, and urgency in a fast-paced kitchen environment. This role is a critical part of the culinary team, ensuring that every plate meets the standards of quality, presentation, and timing set by the chef. The Line Cook also contributes to the cleanliness, organization, and overall functionality of the kitchen.

Key Responsibilities

Food Preparation & Execution

• Prepare and execute menu items according to recipes, specs, and plating standards
• Maintain consistency and quality across all dishes during service
• Set up and break down assigned station before and after service
• Assist with daily prep tasks including butchery, portioning, and mise en place

Service & Teamwork

• Work efficiently under pressure during high-volume service
• Communicate clearly with chefs and team members on ticket flow and timing
• Support other stations as needed to ensure smooth service

Sanitation & Organization

• Maintain a clean, organized, and sanitary workstation at all times
• Follow all health department and food safety guidelines
• Properly label, date, and store all food items

Kitchen Operations

• Monitor product levels and communicate needs to chefs
• Minimize waste and handle ingredients with care and respect
• Assist in receiving and organizing deliveries as needed

Qualifications

• 1–3+ years of line cook experience in a professional kitchen preferred
• Strong understanding of basic cooking techniques and knife skills
• Ability to work in a fast-paced, high-pressure environment
• Strong attention to detail and commitment to quality
• Ability to stand for long periods and lift up to 50 lbs
• Team-oriented, reliable, and coachable

Compensation

• Hourly wage: 
• Opportunities for growth and advancement within the kitchen