Job Description

Duties and responsibilities

Menu execution

Prepare and cook dishes according to the restaurant’s standards and recipes, maintaining consistency and quality in every plate.

Section management

Oversee a designated section of the kitchen ensuring efficient operations and timely production of food items.

Ingredient handling

Handle and store ingredients properly, maintaining freshness and adhering to food safety standards.

Recipe development

Contribute to the development of new dishes and menus, bringing creativity and innovation to the culinary offerings of the restaurant.

Quality control

Inspect food items for quality, taste, and presentation before they are served to guests, ensuring they meet the restaurant’s standards of excellence.

Team collaboration

Collaborate with other kitchen staff to coordinate food preparation and maintain a harmonious work environment.

Training and development

Provide guidance and training to junior kitchen staff, imparting culinary skills and knowledge to support their growth and development in the kitchen.

Communication

Communicate effectively with the executive chef and other kitchen team members, relaying information about menu changes, special requests, and ingredient availability.

Job Description:

We are looking for an experienced cook to fill a vacant spot in our kitchen staff and contribute to the overall excellence of our restaurant.

The person we are hoping to employ is first and foremost a skilled, organized, and creative cook. We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious food from our menu. In addition to cooking prowess, great communication and organizational skills are paramount.

A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and plating food with the rest of our kitchen staff. We pride ourselves in our exceptional service, and we expect nothing less from our cooks.

Responsibilities of a Chef de Partie:

• Maintaining a sanitized and well-organized kitchen.
• Preparing workstations for cooking.
• Preparing and maintaining kitchen equipment.
• Checking the quality of the ingredients.
• Preparing ingredients using various techniques
• Manage food storage, stock, and ingredient orders.

Chef de Partie Job Requirements:

• Must have prior experience as a cook.
• Must be skilled in operating kitchen equipment.
• Must be skilled in various cooking techniques.
• Must know and follow sanitation procedures.
• Must showcase teamwork and communication skills.
• Must showcase great organizational skills.
• Must be able to multitask and act quickly.
• Must have food handler's card
• Be able to stand for long periods
• Be able to lift 50lbs

A SPECIAL MESSAGE FROM FOUNDER/CHEF OUITA MICHEL
Thirty-five years ago I took my first job in a restaurant kitchen, making salads in a high volume Italian concept in front of Fayette Mall. I’ve never regretted it for a single minute. I love cooking, I love restaurants and I love the people that I have the honor of working with. The thrill of running a station on a busy line, the satisfaction of a beautiful plate of food, and the fun of getting to know all kinds of people: farmers, butchers, cooks, servers.
Being a chef is extremely rewarding. Learning the skills required in a professional kitchen will carry through to all aspects of your life- from being able to better cook for your family and friends to improved communication and relationship skills. Our group of restaurants is special.
We’d love to meet you and share what we have to offer.

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