Chef de Partie

Midōsuji is an intimate nouvelle omakase experience inspired by the cultural kinship between Osaka and Chicago, two sister cities that share a spirit of innovation, resilience, and artistry. Named after Osaka’s iconic ginkgo tree-lined boulevard, the restaurant channels the unique connection with Midōsuji Street and its Chicago counterpart, the Magnificent Mile, through a design and dining philosophy that bridges heritage and modernity.

• Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, paid sick leave, 401(k) program, career mentorship and growth potential, and dining incentives across our 20+ establishments! 

• About Boka Restaurant Group: Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of America’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/ 

• Assist with the preparation and portioning of raw fish, cooked items, vegetables and desserts.
• Cook and season sushi rice according to established methods and ensure it is maintained at proper temperature during service.
• Slice fish and other ingredients with precision for hand rolls and other cold dishes as instructed by Chefs.
• Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment.
• Knows and complies consistently with restaurants’ standard portion sizes, cooking methods, quality standards, and kitchen rules, polices, and procedures.
• Prepare and stock the station with all necessary ingredients and tools before service.
• Refill and rotate ingredients as needed throughout the shift, keeping items covered, labeled, and at safe temperatures.
• Follow plating standards to ensure all items are consistently presented.
• Assist in maintaining prep lists and completing assigned tasks before and after shifts.
• Handle knives and delicate ingredients with care and attention to safety.
• Clean cutting boards, knives, and station surfaces frequently to avoid cross-contamination.
• Take special care when preparing orders for guests with dietary restrictions or allergies and follow all related protocols.
• Communicate clearly with other staff to ensure timely service and product availability.
• Follow opening and closing procedures, including cleaning, labeling, and storing ingredients.
• Maintain a clean, organized, and food-safe prep area at all times.
• Maintains a polished, guest-ready appearance daily to reflect professionalism in this guest-facing role.

• Lift and move up to 25 pounds regularly, and occasionally up to 50 pounds.
• Stand for extended periods in a fast-paced environment.
• Perform repetitive hand and arm motions such as slicing, rolling, and plating.

• Work in both cold and hot environments (e.g., coolers, under heat lamps).
• Exposure to raw seafood, sharp knives, and slippery surfaces.
• Will be required to work evenings, weekends, and some holidays.
• Boka Restaurant Group operates on a seven-day per week schedule; consistent and reliable attendance is mandatory

Expectations:

• Hospitable: We are known for exceptional guest service in all of our pursuits, and it is your job to uphold these high standards, and to find ways to go above and beyond the guests’ expectations.

• Positive, Personable, and Professional. As we all work closely together, we always want to bring positive energy to the group. It is important to clearly, politely, directly and effectively communicate with your team, managers, and guests.

• Flexible. This is of utmost importance, as the restaurant industry can be very unpredictable. Be willing to do what is asked of you if it benefits the Group as a whole.

• Accountable and Responsible. We each hold ourselves accountable to follow through on all commitments with a sense of urgency and consistency. It is important to be accountable for your actions.

• Solution Orientated. We work in an extremely fast-paced environment and many aspects of our careers require quick thinking and the ability to manage many things at once. Should any problems arise in any facet of your work, you should be able to identify the problem and offer thoughtful, achievable, and appropriate solutions.

• Ambitious and Self Aware. We look for employees who know their self-worth and are excited about their career day in and day out. It is important to continually push yourself forward by constantly learning, seeking to improve, and never resting on your laurels. It is also important that you are able to receive feedback—both positive and constructive criticism—in order to succeed, grow, and develop within your roll and continue to move forward within the company.

• An Ambassador of BRG. Perhaps most importantly, we expect all staff of Boka Restaurant Group, regardless of position, to be professional, courteous, and respectful of all other restaurants in the industry.

 
Boka Restaurant Group is an equal opportunity employer.