Chef de Partie

Jupiter-Supper-Club; Austin (TX); On-site; USD 40,000 - 60,000; Full time

Job summary

Workstream is seeking a Chef de Partie to execute exceptional food quality and maintain consistency during dinner service. This hourly role leads an assigned station, ensures accurate ticket execution, and supports the Executive Chef and Sous Chef in upholding Jupiter Supper Club standards across all plated and banquet offerings.

The position requires reliability and the ability to close out service when scheduled.

Qualifications

• 2+ years in a professional kitchen, preferably upscale or high-volume.
• Strong cooking techniques, station management, and food safety practices.
• Ability to stay calm and organized under pressure.
• Leadership experience and closing operations preferred.
• Bilingual English/Spanish preferred.

Responsibilities

• Own and execute an assigned station during dinner service, ensuring dishes meet Jupiter Supper Club standards.
• Maintain communication with culinary team for smooth ticket flow and timely execution.
• Uphold recipe consistency, proper portioning, and presentation standards.
• Support teammates to ensure an exceptional guest experience.

Skills

Station management

Food safety

Team leadership

Bilingual English/Spanish

Evening/closing shifts

Job description

Position Overview

The Chef de Partie is responsible for executing exceptional food quality and maintaining consistency during evening service. This hourly position leads an assigned station, ensures efficient execution during service, and supports the Executive Chef and Sous Chef in maintaining the highest culinary standards.

When assigned, the Chef de Partie will serve as the closing lead, overseeing kitchen shutdown procedures, ensuring cleanliness and organization, and supporting the team to deliver a smooth and successful close.

The ideal candidate is dependable, detail-oriented, thrives in a fast-paced environment, and leads by example through professionalism, organization, and strong culinary execution. Bilingual (English/Spanish) candidates are strongly preferred.

Key Responsibilities

Service Execution

• Own and execute an assigned station during dinner service, ensuring all dishes are prepared accurately, consistently, and to Jupiter Supper Club standards.
• Maintain strong communication with the culinary team to ensure smooth ticket flow and timely execution.
• Uphold recipe consistency, proper portioning, and presentation standards.
• Support teammates as needed to ensure an exceptional guest experience.

Prep & Production

• Complete daily prep lists with precision and attention to detail.
• Maintain station organization and ensure all mise en place is ready before service.
• Properly label, date, rotate, and store all food products.
• Assist with banquet, event, and special menu preparation as needed.

Closing Leadership (When Assigned)

• Act as the closing kitchen lead during assigned shifts.
• Oversee the proper breakdown, cleaning, and sanitation of all kitchen stations.
• Ensure food is properly stored, labeled, and pars are prepared for the following day.
• Complete closing checklists and verify the kitchen is left clean, organized, and operationally ready.
• Communicate inventory shortages, maintenance concerns, or operational issues to the Executive Chef or Sous Chef.

Team Support

• Lead by example through professionalism, urgency, teamwork, and accountability.
• Support the onboarding and training of new kitchen team members when requested.
• Foster a respectful, positive, and collaborative kitchen culture.
• Assist in maintaining high standards of cleanliness, organization, and efficiency throughout service.

Food Safety & Compliance

• Follow all company food safety, sanitation, and health department regulations.
• Ensure proper handling and maintenance of kitchen equipment.
• Maintain a clean and organized workstation throughout every shift.
• Adhere to all company policies and operational standards.

Qualifications

• 2+ years of experience in a professional kitchen, preferably in an upscale or high-volume restaurant.
• Strong understanding of cooking techniques, station management, and food safety practices.
• Ability to remain calm and organized under pressure.
• Leadership experience or the ability to confidently oversee closing operations is preferred.
• Bilingual (English/Spanish) preferred.
• Availability to work evenings, weekends, holidays, and closing shifts.

A Timeless Luxe Culinary Experience