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“The way a team plays as a whole determines its success. You may have the greatest bunch of individual stars in the world, but if they don't play together, the club won't be worth a dime.”
Chef de Partie
A Chef de Partie is responsible for running a specific section of the kitchen. This is not an entry-level position, and is obtainable only after a chef has gained considerable experience working in kitchen at a lower level. This is an important job in the kitchen that comes with a lot of independence.
The commis chef is a basic chef in kitchens who works under a chef de partie. They will learn a specific station’s/ranges or sections responsibilities and operation. A commis chef may have recently completed formal culinary training or still undergoing training.
Responsible for ensuring each customer’s food order is delivered promptly and without mistakes. You will organize food tickets, communicate with cook staff to ensure each course is distributed and ready in order, and deliver the completed meals to the customer’s table.
Describes menu and daily specials, takes orders, serves food and makes sure customers have everything they need to enjoy their meals. Responsible for coordinating entire station and communicating front- and back-of-house personnel to provide a dining experience that meets or exceed guest expectations.