Chef de Partie

Job Description

Job Description

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: maintaining food 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 !!!