Chef De Partie

Chef de Partie – Job Description

Position Overview

The Chef de Partie (Line Cook) is responsible for managing a specific station in the kitchen and ensuring all dishes leaving that station meet the restaurant’s standards for quality, consistency, and presentation. This role requires strong technical cooking skills, attention to detail, and the ability to work efficiently under pressure.

Key Responsibilities

Station Management

Prepare, cook, and plate dishes from the assigned station according to recipes and standards.

Maintain complete understanding of menu items, ingredients, flavor profiles, and plating requirements.

Ensure mise en place is fully stocked, organized, and labeled before each service.

Monitor station inventory and communicate needs to Sous Chef or Chef de Cuisine.

Quality & Consistency

Maintain high standards of flavor, seasoning, texture, and presentation.

Taste and adjust all preparations throughout service.

Ensure all food leaving the station is executed correctly and on time.

Kitchen Operations

Maintain cleanliness and organization of the station during and after service.

Follow all established food safety and sanitation procedures.

Assist with receiving, storing, and rotating product (FIFO).

Support other stations during peak service or when needed.

Teamwork & Communication

Communicate clearly with the Sous Chef, Expo, and team during service.

Collaborate with other cooks to ensure smooth service flow.

Report equipment issues or product shortages promptly.

Training & Development

Train new cooks on station procedures, recipes, and standards.

Continuously learn new techniques and menu changes.

Demonstrate ambition, initiative, and pride in work.

Qualifications

1–3 years of professional kitchen experience preferred.

Strong knife skills and a solid foundation in basic cooking techniques.

Ability to work in a fast-paced environment.

Dependable, punctual, and disciplined.

Ability to lift 40+ lbs and stand for long periods.

Performance Expectations

Arrive on time, in clean uniform, ready to work.

Maintain a clean, organized station at all times.

Demonstrate consistency in cooking and plating.

Contribute to a positive, respectful kitchen environment.

Show hunger to grow, learn, and take pride in the craft.