About Us:
Located in San Francisco’s Design District, Niku Steakhouse is one of the few Michelin-starred steakhouses in the country. Our restaurant is distinguished by its in-house dry-aging program and exclusive cuts of prized Japanese A5 wagyu, along with an emphasis on wood-fired cooking. Niku Steakhouse, a Michelin-starred establishment renowned for its exquisite culinary experience, is seeking a passionate and dedicated Chef de Partie (CDP) to join our elite kitchen team. Our team is driven by a shared love for gastronomy and a dedication to providing our guests with an unforgettable dining experience.
Job Description:
As a Chef de Partie at Niku Steakhouse, you will play a critical role in maintaining the high standards of our kitchen. You will be responsible for overseeing a specific section of the kitchen, ensuring that all dishes are prepared to the highest quality and consistency. This position requires a strong attention to detail, creativity, and the ability to work under pressure in a fast-paced environment.
CULINARY:
Assist Chef in oversight of all aspects of daily kitchen operation. Must know all areas of station prep, and teach other station members correct methods.
Ensure quality, speed, accuracy and presentation of finished dishes during service.
Teach and inspire the cooks. Create a positive environment that encourages teamwork. Help prep and plate as necessary
Assist Chef in ordering and obtaining of products from farms, farmer’s markets and vendors Help develop new menu items
Help write and proofread daily menus and ingredients lists
Help to conduct daily lineups and contribute to server’s education.
Monitor quality of raw ingredients, ensure that product coming into the kitchen is of the highest quality.
MAINTENANCE:
Responsible in assisting Chef in overall organization and cleanliness of kitchen
Maintain clean and orderly working conditions on all cooks’ stations
Monitor the work of porters and night cleaners, report finding to Chef or CDC
Responsible for the safe working order of all equipment. Arrange for equipment maintenance as necessary. Ensure that all health codes are observed
Assist Chef to ensure that the restaurant is in compliance with all applicable safety laws. This includes filling out, filing or mailing any relevant paperwork
Update recipe records as necessary
Maintain kitchen records
Ensure that purveyor invoices are correct
Qualifications:
To perform this job successfully, an individual must be able to excel at each essential duty. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
At least 1 years experience as CDP in an operation with similar quality and size. Some management or supervisory experience is preferred.
Must be able to understand and be conversant with English. It is helpful if you are also conversant with Spanish.
Ability to apply creative solutions to practical problems and situations where limited standardization exists.
The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations.
Must have the ability to relate positively and effectively to both kitchen and dining room personnel.
Knowledge of Japanese cuisine and techniques is a plus.
What We Offer:
- Competitive hourly rates plus tips
- Medical, Dental and Vision for Full Time employees
- 401k with company match
- Sick time
- Dining discounts at most Omakase Restaurant Group locations
- Room for growth
Physical Demands:
The physical demands described here are representative of those that must be met by the Lead Line Cook to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Lead Line Cook is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Lead Line Cook is occasionally required to stoop, kneel, crouch, or crawl.
Must be able to lift and/or move up to 60 pounds, be able to work in a standing position for long periods of time.
