Chef de Partie, Shinka

Omakase Restaurant Group; San Francisco (CA); Hybrid; USD 28,000 - 40,000; Full time

Job summary

Shinka, part of the Omakase Restaurant Group, seeks a dedicated Chef de Partie to lead a kitchen section in a fine dining Japanese-French concept in San Francisco. The role emphasizes high standards, consistent execution, and collaboration with peers to deliver exceptional dishes.

The position offers $25.00/hour plus tips, with full-time, non-exempt scheduling and opportunities to mentor junior staff, all within a fast-paced, detail-oriented environment.

Qualifications

• Proven experience as a Chef de Partie/line cook in high-volume, fine dining environments.
• Strong knowledge of culinary techniques, ingredients, and plating.
• Ability to work efficiently in a fast-paced setting and meet tight deadlines.

Responsibilities

• Oversee the preparation, cooking, and presentation within your section.
• Maintain mise en place and cleanliness for your area.
• Coordinate with other kitchen sections to ensure smooth workflow.

Skills

Chef de Partie

Line cook

Fine dining

High-volume

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Salary: $25.00 Annually

S H I N K A

Reports to: Sous Chef/Head Cook

Location (Job Location): Shinka, 333 Battery St. San Francisco, CA 94111

Employment Type: Full-time; Non-Exempt (32+hours per week)

Compensation: $25.00/hour + tips/gratuity

Company Overview

The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi’an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Job Summary:

Shinka is seeking a dedicated and skilled Chef de Partie to join our culinary team. Shinka is a fine dining Japanese-French concept that will have both a prix fixe and a la carte bar menu. The ideal candidate will have a passion for the culinary arts, a keen eye for detail, and the ability to work efficiently in a fast-paced, high-standard environment. The Chef de Partie will be responsible for overseeing a specific section of the kitchen, ensuring consistency and excellence in every dish served to our guests.

Key Responsibilities:

Section Management:

Oversee the preparation, cooking, and presentation of dishes within your section.

Ensure all dishes are prepared to the highest standards of quality and consistency.

Coordinate with other kitchen sections to ensure a smooth and efficient workflow.

Food Preparation:

Prepare and cook ingredients according to recipes and the restaurant's high standards.

Ensure all mise en place is ready for service and maintain cleanliness and organization in your section.

Monitor and manage inventory levels within your section, ensuring timely ordering and minimal waste.

Quality Control:

Ensure all dishes are visually appealing and meet quality standards before serving.

Conduct regular tastings and evaluations of dishes to ensure consistency and excellence.

Adhere to food safety and sanitation guidelines, maintaining a clean and safe working environment.

Work closely with other chefs and kitchen staff to coordinate production schedules and meet service demands.

Train and mentor junior chefs and kitchen assistants, fostering a positive and collaborative work environment.

Communicate effectively with the front-of-house team to ensure seamless service and guest satisfaction.

Qualifications:

Proven experience as a Chef de Partie/line cook or in a similar role within a high-volume, fine dining, or prestigious restaurant group.

Strong knowledge of culinary techniques, ingredients, and cooking processes.

Excellent attention to detail and artistic skills for food presentation.

Ability to work efficiently in a fast-paced environment, managing multiple tasks and meeting tight deadlines.

Strong communication and interpersonal skills.

Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements:

Ability to stand for long periods and perform repetitive tasks.

Capability to lift and carry heavy items (up to 50 pounds) as necessary.

Good manual dexterity and hand-eye coordination for detailed food preparation.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.