Chef de Partie

Role Summary:

The Chef de Partie is responsible for leading a designated station in the kitchen and ensuring smooth, efficient service. This role requires strong organization, attention to detail, and a deep respect for technique, teamwork, and consistency. The CDP supports daily operations while upholding the standards and values of the kitchen.

Key Responsibilities

• Oversee and manage an assigned station during prep and service
• Execute daily production with accuracy, speed, and consistency
• Maintain a clean, organized, and fully stocked station at all times
• Complete mise en place according to standards and timelines
• Taste, evaluate, and adjust work throughout service to ensure consistency
• Train and guide Commis Chefs and kitchen assistants on station procedures
• Communicate clearly and professionally with the BOH team during service
• Follow all food safety, sanitation, labeling, and storage standards
• Minimize waste and properly store all products
• Assist with opening, closing, and end-of-service duties

Required Skills & Qualifications

• 2+ years experience in a professional kitchen
• Strong knife skills and foundational kitchen techniques
• Excellent time management and multitasking abilities
• Ability to work calmly and efficiently in a fast-paced environment
• Strong sense of ownership and accountability for station performance
• Team-oriented mindset with clear communication skills

Preferred Qualities

• Respect for tradition and discipline in the kitchen
• Pride in craftsmanship and consistency
• Coachable, dependable, and detail-oriented
• Calm under pressure and adaptable to change