Alinea is looking for a full-time Chef de Partie to join our team! The Chef de Partie is an important part of the team, responsible for preparation and production of foods & garnishes to be used for service. This is a full time position, paid hourly, and candidates must be willing to work 45-60 hours, 5 days a week. Chef de Partie predominantly works PM shifts, however, open availability is preferred.

A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating and is the only one to hold this honor in Chicago. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired.

Responsibilities

• Works under the direction of chefs to complete assigned daily tasks
• Follows prep and recipe lists precisely
• Follow directions accurately and efficiently provided by management.
• Oversees their designated station and holds responsibility for all items produced.
• Collaborates with BOH staff to ensure food quality and standards are met
  • Uphold standards of cleanliness and operation of all equipment as set by management, as well as reporting any equipment malfunctions to management.
• Stocktaking and ordering supplies for designated stations
• Strive for self-improvement and enhance personal skills by incorporating feedback from the chefs
• Taking initiative to assist in various kitchen areas as necessary or when the need arises
• Assign and supervise recipes and prep work completed by Commis, while also contributing to their development process
• Oversee staff meal production from assigned station with quality and intention
• Prioritize standards when using product following FIFO
• Complies with and has good knowledge of all health department requirements of food safety and hygiene - including, but not limited to labeling, time and temperature.
• Actively participates in a positive relationship between FOH and BOH teams by maintaining a steady stream of communication.
• Follows safety and emergency procedures to protect staff, guests and property
• Maintains thorough understanding of industry and stays abreast of industry trends
• Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment
• Performs other duties as assigned by supervisor/manager