Chef de Partie

As a Chef de Partie, you have a strong passion for food, technique, and an eagerness to learn more, which comes with the opportunity to build on your skills and grow as a leader in the kitchen. The ideal candidate is friendly, curious, and devoted to becoming an integral member of a team that values hard work and attention to every detail.

Line Cook Duties and Responsibilities:

• Responsible for mise en place for the entire line to ensure a proper service.
• Responsible for all aspects of kitchen operations, including preparation, cooking, and portioning of food.
• Maintains and properly uses all kitchen equipment including fryers, blenders, food processors, mixers, and ovens.
• Consistently ensures that prep duties are excellently prepped, seasoned and cooked to the standards taught by Ladurée Chef de Cuisine by the designated time of completion.
• Follows standard operating procedures of all recipes, techniques, as taught by culinary leaders.
• Responsible for correct product storage of all mise en place, including labeling and dating procedures.
• Responsible for maintaining properly sharpened knives and tools and exhibits at least average knife skills in speed and accuracy to maintain a professional line cook's workload.
• Maintains a clear dish station including but not limited to chemicals, janitorial supplies, and health department standards and assists with deep cleaning schedule.
• Supports the team (Hospitality and Kitchen) whenever needed (e.g., callouts, catering, etc.)
• Has intimate knowledge of Department of Health standards and uses them as a guide to keep kitchen spaces tidy, and to holds the team accountable.

Qualifications and Requirements:

• 2 years of experience as Chef de Partie in an upscale casual restaurant kitchen
• French cuisine is a plus
• Food Handlers License
• Ability to walk or stand for long periods of time
• Ability to carry up to 25lb
• English fluency, Spanish is a plus but not necessary
• Ability to work morning, weekends and holidays