Chef de Partie

Quince is a Three Michelin Star and Michelin Green Star restaurant serving California contemporary cuisine  grounded by Italian culinary principles and Chef Michael Tusk’s lifelong respect for seasonality, terroir and artisanal producers, highlighting produce from the restaurant’s farm in West Marin.   The restaurant’s daily menus are fiercely seasonal, with the ingredients informing and inspiring all creations from the culinary team

WHO YOU ARE:
A career-minded, motivated, organized, and charismatic individual seeking a rewarding position in the restaurant industry. You are inherently hospitable, infinitely curious, and most importantly KIND. Your restaurant experience is varied and you are passionate about food and beverage, people and hospitality. You perform well under pressure and have an insatiable desire to learn. You want the opportunity to make your mark and contribute.

SUMMARY OF POSITION
As a CDP cook you are responsible for the daily mise-en-place, managing and executing a station during service, and practicing proper food storage and handling. These tasks should be completed in a timely manner and should reflect the quality standards of the kitchen.

The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards.

The position requires and at least 3 years of kitchen experience, preferably in fine dining environment. A culinary training degree is preferred but not required.

We are dedicated to setting new restaurant standards in hospitality, cuisine, and the employment experience. Our goal is to collaborate with talented professionals and offer opportunities to learn and grow.