POSITION SUMMARY:

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.

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.

• 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.