Emmer & Rye Chef de Partie

About Emmer & Rye

Emmer & Rye celebrates the connection between local farms, seasonal ingredients, and thoughtful hospitality. Our menu evolves with the harvest, showcasing whole grains, house-made pasta, and contemporary American cuisine inspired by the people and products of Central Texas.

We believe exceptional dining begins with genuine hospitality. Through curiosity, craftsmanship, and continuous learning, we create experiences that feel warm, intentional, and welcoming for every guest.

Position Summary

Chef de Parties execute their station with craftsmanship, consistency, and genuine care. They contribute to a collaborative kitchen culture built on curiosity, continuous learning, and thoughtful use of every ingredient. Reports to the Chef de Cuisine.

Job Responsibilities

• Prepare mise en place, cook, and plate dishes according to established recipes and standards.
• Execute each station with consistency, craftsmanship, and thoughtful attention to detail.
• Maintain proficiency in all dishes, ingredients, and techniques on your station through continuous learning.
• Maintain cleanliness, food safety, and sanitation standards throughout each shift.
• Communicate clearly and work collaboratively with teammates across the kitchen.
• Support training and development of new team members.
• Minimize waste and contribute to thoughtful use of products and ingredients.
• Adapt to changing priorities and support additional tasks as directed by kitchen leadership.
• Complete all required education and assessments.
• Represent Emmer & Rye with professionalism, curiosity, and pride.

Qualifications

• Two or more years of professional kitchen experience preferred.
• Passion for culinary craftsmanship and continuous learning.
• Strong communication and teamwork skills.
• Ability to remain organized and composed in a fast-paced kitchen.
• Commitment to food safety, cleanliness, and consistency.
• Availability to work nights, weekends, and holidays.

Physical Requirements

• Ability to stand and walk for extended periods throughout each shift.
• Ability to lift and carry up to 50 pounds.
• Frequent bending, reaching, twisting, and repetitive motion.
• Ability to work safely around hot equipment, sharp tools, and commercial kitchen equipment.

Scheduling, Compensation & Benefits

• Typical Work Week: 45-55 hours
• $8/hr + tips
• Paid sick leave (3 days annually)
• Health, dental, and vision insurance with employer contribution
• Tenured employment bonuses
• Employee referral program, dining discounts, and wine examination reimbursement
• Opportunity to apply for an annual paid educational stipend

For additional details, please refer to the Employee Handbook.

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