Job Description

Roles & Responsibilities

Manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully

Lead, train, and support Commis Chefs and Demi Chefs de Partie, providing constructive feedback and fostering a culture of continuous improvement

Execute advanced culinary techniques with precision and consistency, maintaining our signature style and standards

Organize and manage food inventory for your station, including receiving deliveries, checking quality, and maintaining proper storage procedures

Collaborate with the Head Chef and kitchen team to develop creative menu items and trial new dishes that align with our culinary vision

Ensure all food safety, hygiene, and health regulations are strictly adhered to within your station

Monitor food costs and portion control to optimize efficiency without compromising quality

Maintain a clean, organized, and safe work environment, including equipment maintenance and workspace organization

Coordinate timing and preparation to ensure dishes are ready for service at the right moment

Communicate effectively with front-of-house staff to understand guest needs and ensure exceptional dining experiences

Contribute to kitchen planning and problem-solving to enhance operational efficiency and team performance

Desired Candidate Profile

Minimum 3-5 years of professional kitchen experience, with at least 2 years in a Chef de Partie or similar supervisory role

Advanced culinary knowledge and technical expertise in food preparation, cooking techniques, and presentation

Proven leadership and mentoring experience with the ability to train and motivate junior kitchen staff

Strong organizational and time management skills with the ability to manage multiple tasks in a fast-paced environment

Excellent attention to detail and commitment to maintaining consistent food quality standards

Proficiency in food safety and health regulations compliance

Demonstrated ability to work collaboratively as part of a passionate kitchen team

Strong communication and interpersonal skills

Experience with food cost management and inventory control

Flexibility to work weekday and weekend shifts, including evenings