Chef de Partie

Quincerestaurant; California (MO); On-site; USD 40,000 - 60,000; Full time

Job summary

A prestigious California restaurant is seeking a CDP cook who is passionate about culinary arts and fine dining. The role involves managing a kitchen station, ensuring quality standards, and contributing to a seasonal menu rooted in Italian principles. Join a team dedicated to redefining hospitality and culinary excellence.

Qualifications

• At least 3 years of kitchen experience, preferably in fine dining.
• Ability to train employees and maintain kitchen quality standards.
• Expertise in station management and recipe following.

Responsibilities

• Responsible for daily mise-en-place and managing a station during service.
• Execute tasks reflecting the kitchen's quality standards.
• Ensure proper food storage and handling.

Skills

Organizational skills

Hospitality

Pressure management

Education

Culinary training degree

Job description

Quince is a Three Michelin Star and Michelin Green Star restaurant serving California contemporary cuisinegrounded by Italian culinary principles and Chef Michael Tusk’s lifelong respect for seasonality, terroir and artisanal producers, highlighting produce from the restaurant’s farm in West Marin.The restaurant’s daily menus are fiercely seasonal, with the ingredients informing and inspiring all creations from the culinary team

WHO YOU ARE:
A career-minded, motivated, organized, and charismatic individual seeking a rewarding position in the restaurant industry. You are inherently hospitable, infinitely curious, and most importantly KIND. Your restaurant experience is varied and you are passionate about food and beverage, people and hospitality. You perform well under pressure and have an insatiable desire to learn. You want the opportunity to make your mark and contribute.

SUMMARY OF POSITION
As a CDP cook you are responsible for the daily mise-en-place, managing and executing a station during service, and practicing proper food storage and handling. These tasks should be completed in a timely manner and should reflect the quality standards of the kitchen.

The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards.

The position requires and at least 3 years of kitchen experience, preferably in fine dining environment. A culinary training degree is preferred but not required.

We are dedicated to setting new restaurant standards in hospitality, cuisine, and the employment experience. Our goal is to collaborate with talented professionals and offer opportunities to learn and grow.

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.