The Chef de Partie is responsible for supporting kitchen operations through high-quality food preparation, production, and execution. This role provides direction to line cooks and kitchen staff, ensures adherence to food safety and sanitation standards, and collaborates with the Sous Chef and Executive Chef to achieve culinary goals and maintain consistency. The Chef de Partie plays a key role in executing the culinary vision and delivering an exceptional food experience.

Key Responsibilities

• Lead and execute BOH shifts, ensuring efficient kitchen operations including food preparation, cooking, and service timing
• Ensure adequate inventory levels of food and BOH supplies; assist with daily product ordering and purchasing
• Conduct pre-shift BOH meetings and participate in line checks, temperature logs, cooler checks, and tastings
• Collaborate with Executive and Sous Chefs to maintain and update recipe books and production standards