Chef de Partie

Pullman Market; San Antonio (TX); Hybrid; USD 42,000 - 66,000; Full time

Benefits offered by this job

3 Sick Days annually

50% discount at ERHG/MarketRestaurants

20% discount on retail

Employer Health Insurance Contribution

Retention bonuses: 5-year $3,000; 10-+

Job summary

Pullman Market is seeking a Chef de Partie to prepare assigned dishes with precision and speed, upholding high cleanliness and organization standards. You will lead from your station, mentor peers, and contribute to a collaborative kitchen culture.

Expect a 40-50 hour work week in a fast-paced environment with strong emphasis on teamwork, communication, and professionalism. Texas Food Handler Certificate is required to ensure safe food handling practices.

Qualifications

• Strong culinary skills and attention to detail.
• Effective communication skills, both verbal and non-verbal.
• Ability to work collaboratively in a fast-paced environment.
• Flexibility to work 40-50 hours per week.
• Texas Food Handler Certificate is required.

Responsibilities

• Work 4-5 days per week in the restaurant following company training programs.
• Mentor teammates while supporting productivity, consistency, and innovation.
• Maintain clean, organized workstations and shared areas.
• Monitor, taste, rotate, and track food items; minimize waste and communicate stock needs.
• Coordinate with Front of House to enhance guest experience.
• Work quickly, safely, and efficiently during shifts.

Skills

Culinary skills

Attention to detail

Communication skills

Teamwork

Professionalism

Education

Texas Food Handler Certificate

Job description

Description

The Chef de Partie plays a key role in the kitchen, responsible for preparing assigned dishes or components with precision, speed, and consistent quality. They are expected to maintain high standards of cleanliness, organization, and technique while working efficiently in a fast-paced environment. Beyond their technical execution, the Chef de Partie sets a professional example for peers and junior staff by upholding kitchen values such as teamwork, accountability, and clear communication. Their ability to lead from their station and demonstrate core skills positions them for continued growth and advancement within the culinary team.

Operational Responsibilities:

• Work 4-5 days per week in the restaurant, following all company training programs.
• Maintain a positive outlook to boost morale and contribute to a collaborative, high-performing team.
• Mentor fellow teammates while supporting productivity, consistency, and innovation.
• Keep all workstations and shared areas clean, organized, and well-maintained throughout each shift.
• Monitor, taste, rotate, and track all food items in your area while minimizing waste and communicating stock needs to the Chef team.
• Communicate clearly and efficiently using both verbal and non-verbal cues.
• Arrive prepared with sharpened knives and wear clean, wrinkle-free uniform items daily.
• Coordinate with Front of House staff to enhance the guest experience.
• Work quickly, safely, and efficiently throughout each shift.

Personal Requirements:

• Be an ambassador for the company and maintain professionalism in and outside of work.
• Strong culinary skills and attention to detail.
• Positive attitude and ability to maintain high morale.
• Effective communication skills, both verbal and non-verbal.
• Ability to work collaboratively in a fast-paced environment.
• Professionalism and commitment to representing the company.
• Flexibility to work 40-50 hours per week.
• Ability to work efficiently and safely during shifts.
• Texas Food Handler Certificate required.

Working Conditions:

• A typical work week for this position is 40-45 hours. Hours vary based on needs of the market and the department.
• Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements.
• Exposure to hot, cold, and potentially hazardous equipment is possible.
• Familiarity with office equipment such as phones, computers, fax machines, and copiers may be required.

Benefits:

• 3 Sick Days annually
• 50% discount at all ERHG/Market Restaurants
• 20% discount on retail
• Employer Contribution to Health Insurance
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000
• Wine Exam Reimbursement

Please note: This job description is intended to provide a brief overview of typical job functions and duties and may not cover all possible responsibilities.