Job Description

• 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

• 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

Qualifications

• 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