Chef de Partie

Position: Charcuterie Chef de Partie
Salary Range: $20 - $22 (based on experience) plus tips
Location: Maison Nico Café, Jackson Square, San Francisco
Reporting to: Chef Nico Delaroque

This is a multifaceted, challenging role for an experienced hospitality professional who loves food and people and wants to be a part of growing a successful business in the San Francisco Bay Area.

About Maison Nico:
Maison Nico is a French-inspired market and café open for coffee and viennoiserie, Parisian-style pastries, sophisticated French pâtés and terrines, wine and more. After only four years in operation, Maison Nico is consistently recognized as one of the best, winning the “best croissant” competition and listed as a top bakery by Eater, the SF Chronicle, and San Francisco Magazine. With its dual specializations in sweet and savory, Maison Nico is able to appeal to a broad audience and has been recognized for its pâté en croûte by publications such as the New York Times and New York Times Magazine.  Maison Nico is family owned and operated by Andrea and Nicolas Delaroque who can still be found in the kitchen everyday.

Key Job Duties:
We are seeking a skilled and detail-oriented Charcuterie Chef de Partie with a strong focus on pâté en croûte and savory patisserie. This role is responsible for executing high-quality products with an emphasis on craftsmanship, consistency, and presentation. The ideal candidate has a passion for classical French techniques, takes pride in their work, works clean, and is comfortable in a precision focused kitchen environment.

Ideal Candidate Characteristics:

• Someone who believes in and appreciates what we do at Maison Nico
• A team player who is curious, eager to be challenged, and is open to learning new things
• Passionate about hospitality and committed to growing in our industry
• Detail-oriented with the ability to see the bigger picture
• Calm and composed under pressure, with the ability to think on their feet and solve problems independently or ask for help when needed 
• Organized, accountable, and willing to take ownership rather than wait to be asked
• Comfortable working collaboratively with both FOH and BOH teams
• Believes there is always a way to improve, grow, and elevate the guest and team experience

Position Requirements:

• 2-3 years of experience in a restaurant, Michelin experience preferred
• Fluency in English is required for effective communication and collaboration across the team. While our leadership team also speaks Spanish and French, English is the primary language used for day-to-day communication within the kitchen.
• Passion for charcuterie and French cuisine
• California Food & Safety Certification