Culinary Section Leader

The primary responsibility of the Chef de Partie is to lead their designated section and oversee the preparation, execution, and mise-en-place requirements for that station. This role demands an in-depth understanding of all menu items and service expectations.

• Key responsibilities include ordering products from other culinary stations with management input, communicating raw product orders based on menu needs, evaluating daily prep quality and quantity according to business levels, and ensuring timely mise-en-place production and cookery/plating of dishes from assigned stations for service.
• This position also entails general cleaning and sanitation duties as directed by culinary management, proper setup of scheduled stations for service, and responsible project delegation to the section by CDP1 or CDP2 as needed for service.

In terms of qualifications, this role requires a minimum of 2 years professional line cook experience, preferably in high-volume settings, with exemplary fundamental skills in basic cooking techniques, knife cuts, flavor development, and seasoning foods properly as demonstrated by sous chefs. Additional desirable qualifications include a minimum of 2-3 years professional cooking experience, preferably at a Michelin level, an Associate's degree in culinary arts, and 1 year of lead cook experience.

Job Requirements:

• Lead designated kitchen sections and ensure smooth operation.

• Develop and implement efficient kitchen systems.

• Maintain high-quality food presentation and consistency.

• Collaborate with management to optimize kitchen operations.

Qualifications:

• 2+ years professional line cook experience.

• Strong leadership and communication skills.

• In-depth knowledge of kitchen operations and menu items.

• Ability to work well under pressure and maintain composure during peak service periods.