Chef de Partie

Compensation: $23-$25

Astor Club is an exclusive private club located in Chicago’s historic Gold Coast, offering members an elevated experience through exceptional hospitality, curated events, and refined dining. Our food program blends approachability with sophistication, featuring a seasonal menu that reflects classic technique and thoughtful sourcing.

Launching in August 2025, The Chef’s Table at Astor Club is a ticketed 10-course tasting menu experience presented separately from our à la carte offerings. Conceived and executed by Michelin-starred Chef Trevor Teich, the Chef’s Table showcases progressive French-inspired cuisine and luxury ingredients in an intimate setting designed for culinary storytelling. While it operates independently in concept and service, it shares a kitchen and culinary team with Astor Club’s broader operations.

We are seeking a Chef Tournant to join our dynamic team. This is a highly skilled and versatile role responsible for supporting all kitchen operations across both the Astor Club à la carte program and The Chef’s Table. The Chef Tournant will rotate through various stations, ensuring consistent quality and execution while adapting quickly to the needs of the day. This position reports directly to the Executive Chef and works closely with the sous chefs to uphold standards of excellence in every corner of the kitchen.

• Provide station coverage and support across hot line, garde manger, pastry, and prep areas for both Astor Club and The Chef’s Table menus.
• Execute dishes to exacting standards, ensuring consistency in flavor, plating, and timing.
• Assist in mise en place for multiple stations and maintain an organized, clean work environment.
• Fill in for chefs de partie as needed, demonstrating a command of technique across all areas of the kitchen.
• Collaborate with the kitchen leadership team to maintain smooth operations during service and prep.
• Support the training of junior staff and uphold kitchen discipline and efficiency.
• Maintain strict adherence to health, safety, and sanitation standards.

• Minimum 3–5 years of fine dining kitchen experience, with demonstrable versatility across multiple stations.
• Familiarity with modern and classical cooking techniques, plating, and mise en place systems.
• Proven ability to work cleanly, quickly, and with precision in a fast-paced environment.
• Strong communication skills and a positive, team-oriented attitude.
• Experience working in tasting menu formats or Michelin-level kitchens is strongly preferred.

• The opportunity to work in a kitchen driven by excellence and creativity under the guidance of a Michelin-starred chef.
• Competitive compensation.
• Exposure to high-end ingredients, advanced techniques, and dual menu structures in both à la carte and tasting formats.
• A collaborative, growth-oriented environment where your input and skill will directly impact guest experience.

To apply, please submit your résumé and a brief cover letter explaining your interest in the position and what excites you about working at Astor Club and The Chef’s Table.