A Chef de Partie is responsible for managing a specific station of the line, cooking food, proteins, prepping salads and process and portioning fish in accordance with the instructions and recipes provided to them. Required to have deep knowledge of cooking temperatures and operating basic equipment like grill, plancha, combi ovens and deep fryers. Assists Chef de Cuisine and Sous Chefs in running the day-to-day kitchen operations.

• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Cleans and maintains stations in practicing good safety, sanitation, organizational skills.
• Has understanding and knowledge to properly use and maintain all equipment in the station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager at any time.
• Has understanding and knowledge to properly use and maintain all equipment in the station, and basic understanding of professional cooking and knife handling skills.
• 2+ years of experience in similar capacity preferred
• Experience in mexican food a plus.
• Experience handling large amounts of seafood a plus

Job Requirements:

• Commitment to quality service, and food and beverage knowledge.
• Must have problem solving abilities, be self-motivated, and organized.
• ENGLISH language and professional communications skills are required, spanish a plus
• Able to take direction and work in a team environment.
• Able to lift up to 50 lbs.
• Able to stand for long periods of time (10 – 12 hours).
• Able to work in a fast-paced environment, calmly and effectively under pressure .
• Must be able to speak, read and understand directions.

Working Conditions:

• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold, heat, and water.