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Chef de Partie
Alinea
1723 N Halsted St, Chicago, IL 60614
Alinea hiring Chef de Partie in Chicago, IL

Alinea hiring Chef de Partie in Chicago, IL

AlineaMore Info

Full Time • Hourly ($20.50)
Expires: May 10, 2024

320 people viewed

Required Years of Experience

1 year


Job Details

Description

Alinea 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 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.

A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is 1 of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired.


Responsibilities

  • Works under the direction of chefs to complete assigned daily tasks 
  • Follows prep and recipe lists precisely
  • Follow directions accurately and efficiently provided by management.
  • Oversees their designated station and holds responsibility for all items produced. 
  • Collaborates with BOH staff to ensure food quality and standards are met
    • Uphold standards of cleanliness and operation of all equipment as set by management, as well as reporting any equipment malfunctions to management. 
  • Stocktaking and ordering supplies for designated stations
  • Strive for self-improvement and enhance personal skills by incorporating feedback from the chefs
  • Taking initiative to assist in various kitchen areas as necessary or when the need arises
  • Assign and supervise recipes and prep work completed by Commis, while also contributing to their development process
  • Oversee staff meal production from assigned station with quality and intention
  • Prioritize standards when using product following FIFO
  • Complies with and has good knowledge of all health department requirements of food safety and hygiene - including, but not limited to labeling, time and temperature. 
  • Actively participates in a positive relationship between FOH and BOH teams by maintaining a steady stream of communication.
  • Follows safety and emergency procedures to protect staff, guests and property 
  • Maintains thorough understanding of industry and stays abreast of industry trends
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment 
  • Performs other duties as assigned by supervisor/manager

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 

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 pounds
  • Must be able to climb stairs multiple times per shift 

Benefits

  • Competitive hourly wage at $20.50 - $21/hour 
  • Medical, vision, dental and life benefits available on the 1st month following full-time employment
    • 50% company contribution to single HMO during the first 2 years of full-time employment, 100% contribution available after 2 years 
  • Paid time off 
  • 401(K) with a company match of up to 4% of deferred earnings 
  • CTA/Ventra discount available after 1 month of full-time employment
  • Employee Dining Discount, 20% to any Alinea Group restaurant
  • Referral Bonus Program available 

The Alinea Group is an equal opportunity employer. We value diversity in gender, race, ethnicity, sexual orientation, gender identity, disability, religion, age, veteran status, life experiences and ideas. We are committed to providing equal employment opportunities and strive to provide an inclusive culture that embraces diversity. 


Must be eligible to legally work in the United States. We use E-Verify.


Compensation Details

Compensation: Hourly ($20.50)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts


Required Skills

Fine Dining Service

Culinary Skills

Culinary Techniques

Basic Knife Skills

Knife Skills

Knife Handling

Advanced Knife Skills

Food Safety Knowledge

Prepping Ingredients

Read more



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American, New American

Fine Dining

1 Employee RecommendationSee Details

Part of The Alinea Group

Alinea was founded in 2005 by Chef Grant Achatz and Nick Kokonas.

Featuring a single, seasonally driven tasting menu of between 18 and 22 courses, the experience of dining at Alinea is not only delicious, but also fun, emotional, and provocative.

Alinea has been universally praised for its innovative approach to modernist cuisine. It has three times been named the Best Restaurant in America and is the only restaurant in Chicago, and one of only 12 in the U.S., to earn the coveted Michelin 3-Star rating. It has also won the James Beard Award for Best Service in the United States.

Awards
2023
2023
2023
2022
2021
2022
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2020
2008
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2020
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