Chef de Partie

Benefits: Health insurance 401(k) Employee discounts Wellness resources Position Summary Responsible for or assisting in all daily operations of the kitchen, including but not limited to: maintainingfood and service quality standards. Full and active participation in daily service in proper uniform. Maintain 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: o 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 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. This position receives tips !!! Compensation: $9.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal "from scratch" approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.