DESCRIPTION

The Aviary is looking for a full-time Chef de Partie to join our team! The Chef de Partie is an important part of the team, responsible for preparation and production of foods, garnishes and condiments to be used for service. This is a full time position, paid hourly, and candidates must be willing to work 45-60 hours, 5 days a week. Chef de Partie predominantly works PM shifts, however, open availability is preferred.
The Aviary reinvents the cocktail lounge, crafting modernist cocktails that are visually striking, flavorfully complex, and ready to be paired with a delicious pre-fixe or a-la-carte dining experience by The Alinea Group. Venture beneath The Aviary and you will find yourself in The Office, a vintage-inspired speakeasy that holds a rare collection of spirits to be enjoyed in your favorite cocktail or on the rocks. The Office also serves a completely different and more classically inspired food menu than the Aviary, featuring varying luxury ingredients and techniques. The Aviary was named Outstanding Bar Program in the U.S. by the James Beard Foundation in 2013. It won the coveted Spirited Award for the World’s Best Cocktail Menu in 2014 and has three times been featured on Drinks International’s The World’s 50 Best Bar list.

REQUIREMENTS

• Demonstrate an unparalleled commitment to your work
• 1 or more years experience as a commis, chef, or related experience
• Ability to work in a fast-paced, chef-driven environment
• Ability to work collaboratively as part of a team
• Ability to take direction well and pivot priorities quickly and efficiently
• Thinks clearly, quickly, and maintains concentration during high pressure situations
• Arrives on time and fully prepared for scheduled shift timeMaintains proper work attire and abides by uniform policies as stated by the Chef and employee handbook

PHYSICAL REQUIREMENTS

• Must be able to work on your feet for at least 8 hours
• Must be able to move, pull or lift at least 35 poundsMust be able to climb stairs multiple times per shift

• Works under the direction of management to complete assigned tasks daily
• Follows prep and recipe lists precisely
• Follow directions accurately and efficiently provided by management.
• Collaborates with BOH staff to ensure food quality and standards are met (Chefs must approve of all dishes prior to leaving the kitchen)
• Reviewing inventory and ordering supplies for designated stations
• Improving prep methods and skills based on feedback from chefs
• Delegate and oversee recipes and condiments prepared by commis
• Offer help or assistance to the commis when preparing staff meal
• Prioritize standards when using product followed by FIFO
• Ensure compliance with all health department requirements for food safety and staff hygiene, including labeling, time, and temperature
• Foster positive relationships between front-of-house (FOH) and back-of-house (BOH) teams through effective communication and collaboration.
• Follows safety and emergency procedures to protect staff, guests and property
• Stay current with industry trends and maintain a comprehensive understanding of the culinary world
• Promptly report any maintenance deficiencies to the appropriate personnel for resolution
• Exhibit courteous and cooperative behavior when interacting with the public and staff, fostering a harmonious and efficient workplace environment
• Performs other duties as assigned by supervisor/manager