Job Title Chef de Partie (CDP) Job Summary We’re hiring a skilled Chef de Partie (CDP) to lead a station during prep and service with consistency, speed, and strong attention to detail. You’ll be responsible for station organization, mise en place, cooking and plating to spec, guiding junior cooks, and maintaining food safety and cleanliness standards. Key Responsibilities Station Leadership Own and operate your assigned station (e.g., grill, sauté, garde manger, pastry support) from prep through service. Set up, maintain, and break down the station properly; ensure par levels and backups are always ready. Execute dishes to recipe/spec with high consistency in taste, texture, and presentation. Communicate clearly with Sous Chef/Head Chef and coordinate with other stations during service. Prep & Production Complete daily prep lists efficiently and accurately (portioning, sauces, stocks, butchery as required). Maintain clean, labeled, and properly rotated mise en place (FIFO). Assist with receiving, checking quality, and storing products correctly. Track station needs and report shortages, waste, or quality issues promptly. Quality & Standards Maintain high standards of seasoning, doneness, plating, and timing. Follow all recipes, SOPs, and allergen procedures; ensure consistent output across shifts. Maintain food safety and sanitation standards (temperature logs, cleanliness, cross-contamination prevention). Team & Training Support and coach Commis/Prep/Line Cooks on station expectations and kitchen standards. Lead by example: professionalism, punctuality, and a calm, focused service mentality. Contribute to a positive kitchen culture and strong teamwork. Qualifications 2+ years of professional kitchen experience; CDP experience preferred (or strong line cook ready to step up). Strong knife skills and station management during high-volume or fine dining service. Solid understanding of cooking fundamentals, timing, and plating. Able to work evenings, weekends, and holidays as required. Able to stand for long periods and lift up to 50 lbs. Food Safe Level 1 (or willingness to obtain immediately). Preferred (Nice to Have) Experience with steakhouse / grill / protein cookery (temperature accuracy and doneness control). Experience with sauces, butchery, or structured prep systems. Familiarity with inventory/par systems and minimizing waste.