Prelude - new fine dining restaurant located in the financial district is immediately hiring chef de partie/ line cook. This is a great opportunity for reliable and skilled employee to work in a beautiful state of the art restaurant. We offer great pay, benefits and schedule.
Job Description: Chef de Partie/Line Cook
Position: Chef de Partie/Line Cook
Location: Prelude, San Francisco, CA
Department: Kitchen
Reports To: Sous Chef / Head Chef
Job Summary:
Omakase Restaurant Group is thrilled to announce the opening of our new restaurant, Prelude, and is seeking a dedicated and skilled Chef de Partie to join our culinary team. Prelude is a fine dining Southern concept that will have both a prix fixe and a la carte bar menu. The ideal candidate will have a passion for the culinary arts, a keen eye for detail, and the ability to work efficiently in a fast-paced, high-standard environment. The Chef de Partie will be responsible for overseeing a specific section of the kitchen, ensuring consistency and excellence in every dish served to our guests.
Key Responsibilities:
Section Management:
Oversee the preparation, cooking, and presentation of dishes within your section.
Ensure all dishes are prepared to the highest standards of quality and consistency.
Coordinate with other kitchen sections to ensure a smooth and efficient workflow.
Food Preparation:
Prepare and cook ingredients according to recipes and the restaurant's high standards.
Ensure all mise en place is ready for service and maintain cleanliness and organization in your section.
Monitor and manage inventory levels within your section, ensuring timely ordering and minimal waste.
Quality Control:
Ensure all dishes are visually appealing and meet quality standards before serving.
Conduct regular tastings and evaluations of dishes to ensure consistency and excellence.
Adhere to food safety and sanitation guidelines, maintaining a clean and safe working environment.
Team Collaboration:
Work closely with other chefs and kitchen staff to coordinate production schedules and meet service demands.
Train and mentor junior chefs and kitchen assistants, fostering a positive and collaborative work environment.
Communicate effectively with the front-of-house team to ensure seamless service and guest satisfaction.
Menu Development:
Assist in the development of new recipes and menu items in collaboration with the Head Chef and Sous Chef.
Stay updated on industry trends and bring fresh ideas to the kitchen.
Qualifications:
Proven experience as a Chef de Partie/line cook or in a similar role within a high-volume, fine dining, or prestigious restaurant group.
Strong knowledge of culinary techniques, ingredients, and cooking processes.
Excellent attention to detail and artistic skills for food presentation.
Ability to work efficiently in a fast-paced environment, managing multiple tasks and meeting tight deadlines.
Strong communication and interpersonal skills.
Flexibility to work evenings, weekends, and holidays as required.
Physical Requirements:
Ability to stand for long periods and perform repetitive tasks.
Capability to lift and carry heavy items (up to 50 pounds) as necessary.
Good manual dexterity and hand-eye coordination for detailed food preparation.
