Chef de Partie

Scratch Restaurants Group; Los Angeles (CA); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

401(k)

Employee discounts

Health insurance

Vision insurance

Wellness resources

Job summary

A Michelin star restaurant group in Los Angeles is seeking a Chef de partie to join their team. The role involves executing recipes, maintaining kitchen operations, and ensuring service quality standards. Candidates should have proficiency in savory techniques and a commitment to teamwork in a fine dining environment.

Qualifications

• Experience in a fine dining environment.
• Ability to work efficiently under pressure.
• Knowledge of kitchen operations and food safety standards.

Responsibilities

• Execute recipes set forth by the CDC.
• Maintain and follow all systems within the kitchen.
• Participate in daily service and new menu rollouts.

Skills

Proficiency in savory or garde - manger techniques

Ability to maintain a clean and orderly kitchen

Effective communication during service

Ability to work with electronic machinery

Job description

Benefits

• 401(k)
• Employee discounts
• Health insurance
• Vision insurance
• Wellness resources

Position Summary

Featuring the Kitchen in the docuseries Knife Edge, come join this Michelin star team as a Chef de partie !

Responsible for or assisting in all daily operations of the kitchen, including but not limited to: maintaining food and service quality standards. Full and active participation in daily service in proper uniform. Maintain fine dining service standards in cadence with the dining experience.

Essential Duties and Responsibilities

• Execute recipes set forth by the CDC
• Maintain and follow all systems within the kitchen.
• Follow detailed recipes and company standards.
• Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards.
• Report to each shift on time and prepared to work:
• Maintain inventory including regular quality inspection of plateware, bowls, service pieces. Reporting any broken items to the CDC or Sous Chef
• Maintain a professional atmosphere with staff and supervisors inside and outside the establishment (limited outside interaction, no inappropriate personal relationships)

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Proficiency in savory or garde - manger techniques
• Maintaining clean and orderly restaurant and kitchen
• Maintaining a positive, safe, and enjoyable work environment
• Be able to clearly communicate during service.
• Be able to work with electronic machinery to complete administrative tasks.

Physical Demands and Work Environment

• Standing for long periods of time
• Work in varied temperatures
• Must be able to lift 35lbs.
• Be able to bend, twist, reach, lift or stoop to retrieve or move product.
• Be able to work in decreased light.
• Be able to work in enclosed spaces.