Required Years of Experience
2 years
Job Details
Chef de Partie
This position is ideal for anyone with a passion for food & wine and a work ethic that drives you to learn every single day. We’re searching for someone with prior entry-level kitchen experience who’s ready to handle more responsibility. You’ll be an integral part of our close-knit team in opening a sustainable, locally sourced concept. The perfect candidate would have a passion for whole fish & animal butchery, wild ingredients, fermentation, preservation, charcuterie, total utilization and limiting overall waste.
Responsibilities
- Overseeing the preparation, cooking, and presentation of each dish on our constantly evolving menu
- Managing the day-to-day care of equipment, tools, and stations
- Upholding the kitchen staff to all health code regulations
- Creating and maintaining daily prep lists
- Managing labor and food costs, product levels, and weekly inventories
Compensation Details
Compensation: Salary/Hourly (Based on Experience)
Required Skills
Advanced Knife Skills
Charcuterie and Cheese Board Arrangement
Basic Knife Skills
Menu Development
Recipe Development
Dressing Making
Food Safety Knowledge
Safety Procedures Knowledge
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Part of River Twice & Little Water
River Twice is a modern American restaurant in South Philadelphia by James Beard nominated chef Randy Rucker. The concept focuses on connecting guests with the surrounding Mid-Atlantic region through thoughtful consideration of source and ingredients. Menus will evolve regularly and highlight the regions rich bounty of ingredients. The atmosphere is calm and considered, prioritizing the guests’ comfort and experience above all else.
Recently awarded 3 bells by the Philadelphia Inquirer as well as Best New Restaurant & Best Chef.
