About our Brand

More than a group of hotels, The LINE is a creative community built around a sense of discovery — an exploration of a building, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities.  LINE hotels are both reflective and responsive— shaped by the communities they are part of while also contributing something new to those places. LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture.

Opening in Fall of 2022, the LINE SF is a kinetic intersection where SoMa, Union Square, and the Tenderloin converge. Our endeavor is to reflect the neighborhood, culture, and spirit of the city by offering a food and beverage program devoted to the bountiful ingredients offered in the Bay Area region.

Position: Chef de Partie

Location: The LINE San Francisco

Full Time – San Francisco, CA

Job Overview

The Chef de Partie must possess excellent communication skills, have a strong attention to detail and have a thorough understanding of LINE policies, procedures and expectations.  As a CDP you are responsible for executing a daily mise-en-place list, while practicing proper food storage and handling. These tasks should be completed in a timely manner and should reflect the quality standards of the kitchen.

Work Perks

• $25-$28/per hour
• Insurance ( fully subsidized)
• Life Insurance
• 401k with matching program
• Vacation and Holiday Pay
• Referral bonus 
• Career development, career training and the opportunity to work nationally
• Family meal

Essential Functions & Responsibilities

1. Always maintain professional and courteous attitude
2. Assist the Chefs in operating a smooth-running kitchen on a day-to-day basis
3. Understand and nurture the F&B program’s concepts and culture
4. Maintain high expectations for cleanliness, organization, food storage, and sanitation standards
5. Track product yield and recipe adherence for quality control and ordering purposes
6. Be familiar with all safety and emergency procedures including OSHA requirements
7. Ensure food preparation practices and areas meet health and safety standards
8. Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel
9. Ensure health and safety standards are met to maintain safe food preparation practices and areas

Reporting Relationships

Reports directly to: Executive Chef, Chef de Cuisine

Knowledge, Requirements and Skills

1. Experience in high volume dining preferred
2. At least three (2) years’ experience in the hospitality industry
3. Ability to use MS Office and F&B software systems (i.e. POS and F&B procurement system)
4. Must be aware of management functions and can communicate with all levels of personnel and customers
5. Excellent reading, writing and oral proficiency in the English Language       
6. Excellent organizational and time management skills, attention to detail
7. Ability to multitask
8. Work well under pressure, requires being a team player

Compensation & Benefits

We offer competitive wages and benefits while fostering a diverse and inclusive work experience. 

We thrive in being a diverse work environment. Consideration for employment will be based upon personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law.

We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.