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Chef de Partie
Vespertine
3599 Hayden Ave, Culver City, CA
Chef de Partie at Vespertine

Chef de Partie at Vespertine

VespertineMore Info

Full Time • Hourly (Based on Experience)
Expired on Sep 17, 2018

Sorry, this job expired on Sep 17, 2018. Below are other jobs that may be of interest to you.

Requirements

2 years


Job Details
 

VESPERTINE, located in the Hayden Tract district of Culver City, is the new project from Chef Jordan Kahn (Red Medicine, Destroyer).

VESPERTINE is a gastronomical experiment seeking to disrupt the course of the modern restaurant. A perceptual and cognitive experience, where deliciousness is driven by form and texture is crafted into sculpture. Blurring interrelationships between materials and ideas, environment and context, of sound and dissonance.

The project was conceived as a result of the building in which it resides: the architectural phenomenon known as "The Waffle." Designed by world-renowned architect Eric Owen Moss, The Waffle is a two-story structure, separated into four levels of which there are no traditional walls supporting the building. Instead, the building is wrapped by an architectural skin -- a curtain of undulating steel and glass. The intimate, 22-seat dining room sets the stage for an enigmatic dining experience. The menu is comprised of a succession of 20+ courses.

The Chef de Cuisine will execute and maintain the menu vision set forth by the Company/Owners/Operators through purchasing, training and supervision. Will be responsible for food sales, food and labor costs, hiring, employee retention, guest services and satisfaction, food quality, safety, cleanliness and sanitation. Oversee the performance of the entire kitchen staff and systems in order to achieve all goals in food quality, guest expectations, budgets and company standards and expectations. 

DUTIES & RESPONSIBILITIES

  • Practices positive personal hygiene and cleanliness habits during all work shifts.
  • Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking
  • and serving standards of the company. 
  • Assist in developing and implementing the menus including daily and seasonal specials. 
  • Properly document all recipes and techniques.
  • Expedite service efficiently and effectively, maintaining the proper pace and food quality. 
  • Oversee and/or perform purchasing on a daily basis to maintain the highest level of food quality. 
  • Understand and implement all policies, procedures, standards, specifications, guidelines and training programs. Follow through with training and coaching to ensure that all policies and laws are followed. 
  • Maintain company expectations of food and service through the supervision of the entire kitchen team.
  • Achieve company budget objectives in sales, costs and profit.
  • Achieve company goals in service, food quality, facility maintenance, sanitation and cleanliness through training of employees. 
  • Fill in where needed to ensure that the guest experience is never compromised and their expectation of food and service are met and/or exceeded. 
  • Participate in all scheduled FOH employee meetings in order to represent the kitchen, as well as to give feedback and suggestions. 
  • Participate in all management meetings in order to represent the kitchen, as well as to give and receive feedback and suggestions. 
  • Upkeep of all kitchen equipment and facilities so that health and safety standards are met. Achieve this through maintenance programs and inspections.
  • Budgeted Labor Cost is achieved through scheduling and adjusting based on sales trends.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. 

WORK CONDITIONS & EXPECTATIONS:

  • Work schedule may require weekends and holidays, early morning and late evenings.
  • Shifts will range from 9 - 12 hours
  • Always act in a professional manner that represents the restaurant, owners, partners and staff. 
  • Demonstrate teamwork in all areas of the restaurant
  • Work with a positive attitude in all types of situations
  • Strong, positive and respectful communication skills
  • Follow safety and sanitation rules and laws at all times
  • Always act in the best interest of the restaurant, fellow employees and guests.
  • Create, maintain a positive, safe and productive working environment
  • Coaching and mentoring staff to develop a team and encourage promoting within. 


QUALIFICATIONS

  • Minimum of 5 -7 years of kitchen management experience
  • High School diploma or equivalent
  • Formal culinary training 
  • Food Service Manager Certificate required
  • Harassment Certification within 30 days after employment

Compensation details

Health Benefits After 60 Days of Employment

View Job Description

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Fine Dining

VESPERTINE, located in the Hayden Tract district of Culver City, is the new project from Chef Jordan Kahn (Red Medicine, Destroyer).

VESPERTINE is a gastronomical experiment seeking to disrupt the course of the modern restaurant. A perceptual and cognitive experience, where deliciousness is driven by form and texture is crafted into sculpture. Blurring interrelationships between materials and ideas, environment and context, of sound and dissonance.

The project was conceived as a result of the building in which it resides: the architectural phenomenon known as “The Waffle.” Designed by world-renowned architect Eric Owen Moss, The Waffle is a two-story structure, separated into four levels of which there are no traditional walls supporting the building. Instead, the building is wrapped by an architectural skin — a curtain of undulating steel and glass. The intimate, 22-seat dining room sets the stage for an enigmatic dining experience. The menu is comprised of a succession of 20+ courses.

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