Chef de Partie - Marée (FT)

Marée; Northern (KY); Hybrid; USD 42,000 - 60,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Vision insurance

Employee discounts

Job summary

Marée is a sister restaurant to Lielle, drawing from a Parisian bistronomy vibe with seasonal California influences. This Chef de Partie role focuses on preparing and presenting dishes to recipe standards, working at kitchen stations, and maintaining sanitation.

You will support service and catering needs, supervise mise-en-place, and ensure food quality across multiple stations. Under the guidance of the Chef Partner and Sous Chefs, you will manage prep, plating, and final presentation while

Qualifications

• High school diploma or equivalent.
• Minimum 2 years of experience in kitchen preparation and cooking.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Food Handlers permit on file.

Responsibilities

• Prepare a variety of meats, seafood, vegetables and other food items for cooking in broilers, ovens, grills and a variety of kitchen equipment.
• Assume 100% responsibility for the quality of products served and mise-en-place on station.
• Know and comply with standard portion sizes, cooking methods and kitchen rules.
• Preps, stocks and maintains sufficient levels of food products at line stations.
• Portions food products prior to cooking according to standard portions and recipes.
• Maintain a clean and sanitary workstation and adhere to health regulations.
• Prepare items for various cooking methods including broiling, grilling and sautéing.
• Follow plate presentation and garnish setup for all dishes.
• Communicate with team members and supervisors to support service delivery.
• Assist in events and catering needs, including offsite duties.

Skills

Kitchen experience

Food safety

Communication

Teamwork

Education

High school diploma or equivalent

Tools

Food Handlers permit

Job description

Benefits

• Dental insurance
• Employee discounts
• Health insurance
• Vision insurance

Chef de Partie

Marée is a sister restaurant to Lielle, but instead of drawing from a Nordic backbone, it takes inspiration from the Parisian “bistronomy” scene. This restaurant emphasizes wine and wine-friendly cooking, featuring a vibrant, seasonal California approach to traditional French cuisine. With a focus on lightness and non-scripted daily specials, Marée captures the best seasonal ingredients and serves them in their most natural form, without being tied to a specific concept.

Job Overview

Under the guidance of Chef Partner, Chef de Cuisine and Sous Chef team, take responsibility for preparing and cooking food items according to the restaurant's recipes and standards and working at stations in the kitchen. Accurately and efficiently cook meats, fish, vegetables, soups, salads and other food products; as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates. Maintain cleanliness and sanitation of their work area, adhere to food safety regulations, and assist in restocking and inventory management.

• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for the quality of products served and mise-en-place on station.
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Preps, stocks and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards
• Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly
• Provide support for events and catering needs-including those on different floors or offsite-in addition to regular service duties, showcasing flexibility and a strong team-oriented approach
• Follow sanitation guidelines set forth by Health Department
• Handles, stores and rotates all products properly.
• Responsible for filling out prep needs and effectively communicating with team members and supervisors.
• Assists in food prep assignments during off-peak periods as needed.
• Participates in running food to guests’ tables and assists Chefs with completing all the service tasks when assigned specific stations; including but not limited to non-alcohol pairing prep, set up service plateware, fermentations, running food, presenting food, expediting, clearing tables, pouring water, break down and set up of service.
• Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.
• Attend all scheduled employee meetings.
• Performs other related duties as assigned by the Chef or manager-on-duty.

Working Conditions and Expectations

• Work schedules may vary between early morning to late evening, weekends and holidays
• Shifts will be scheduled for around 8 hours, and you may at times be asked to work overtime
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Respectful to all guests that have chosen to dine in our restaurants.
• Demonstrate teamwork in all areas of the restaurant
• Work with a positive attitude in all types of situations
• Always follow safety and sanitation rules and laws
• Always act in the best interest of the restaurant, fellow employees and guests.
• Welcome and accept feedback and coaching from the management team to maintain and grow as an employee
• Be able to reach, bend, stoop and frequently lift up to 40 – 70 pounds.
• Repetitive tasks with few breaks
• Be able to work in a standing position for up to 8 hours.

Qualifications

• High school diploma or equivalent.
• A minimum of 2 years of experience in kitchen preparation and cooking.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Food Handlers permit on file

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.