Chef de Partie - Mezquite

Pullman-Market; San Antonio (TX); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

50% discount at ERHG/Market

20% discount on retail

Health insurance contribution

Retention bonuses

Wine exam reimbursement

Job summary

Pullman-Market in Texas is seeking a Chef de Partie to lead kitchen operations, preparing assigned dishes with precision and speed while maintaining high cleanliness and organization standards. You will mentor peers and set a professional example on teamwork and accountability.

The role requires strong culinary skills, excellent communication, and flexibility to work 40–50 hours per week in a fast-paced environment. A Texas Food Handler Certificate is required to ensure food safety compliance.

Qualifications

• Strong culinary skills and attention to detail.
• Ability to mentor teammates and lead from your station.
• Excellent communication and teamwork in a fast-paced kitchen.
• Flexible availability to work 40–50 hours per week.
• Texas Food Handler Certificate required.

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.

Skills

Culinary skills

Teamwork

Communication

Flexibility

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.