Trabajos chef de partie en Universal City, CaliforniaCrear alertas

Reports To: Sous Chef/Executive Chef . Follow guidance and direction from the Sous Chef and Executive Chef and be open to feedback.

We are seeking individuals with experience as a chef de partie or line cook in fine dining or similarly detail-driven restaurant environments, who demonstrate:. This short-term culinary pop-up is guided by a chef-led team whose work has influenced contemporary fine dining on a global level. The Chef

We are looking a talented Chef de Partie with a minimum of two years experience to join the team, run our Grill station and further their experience. Able to work independently, without constant supervision. Chef Walter Manzke is offering the opportunity to join his PM Restaurant team at Republique.

Looking for passionate, talented cooks for our opening Jacaranda team.Must have excellent attention to detail, good communication and technical skills.Michelin restaurant experience a plus.This position is for those who thrive in a demanding and supportive environment, who are curious and want to co

VESPERTINE is looking for passionate chefs to join our team. A multi-sensory, fine-dining restaurant from Chef Jordan Kahn (Meteora, Destroyer).

Corridor 109 is a chef driven, 11 seat tasting counter with a focus on highlighting seafood as part of a modern tasting menu. Work as a Line-cook under the direction of the Chef / Owner Brian Baik. Please title the subject line with [your name] and [Chef de Partie Application].

Delaware North's Patina Group is hiring a full-time or part-time Pastry Demi Chef de Partie to join our team at Monsieur Dior in Beverly Hills, California. As a Pastry Demi Chef de Partie, you will prepare the bakery products at Monsieur Dior and ensure all items are served in a timely manner to the

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Training & development, • Vision insurance PASTRY CHEF DE PARTIE Mare is a sister restaurant to Lielle, but instead of drawing from a Nordic backbone, it takes inspiration from the Parisian bistronomy scene. This restaurant emphasizes wine and wine-friendly cooking, featuring a vibrant, seasonal California approach to traditional French cuisine. With a focus on lightness and non-scripted daily specials, Mare captures the best seasonal ingredients and serves them in their most natural form, without being tied to a specific concept. JOB OVERVIEW Under the guidance of Chef Partner and BOH management, take responsibility for production of pastry and bread products according to the restaurants recipes and standards. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of pastry/dessert items and preparing appropriate garnishes for all menu item plates. Maintain cleanliness and sanitation of their work area, adhere to food safety regulations, and assist in restocking and inventory management. • Prepare a variety of bread, pastry, dessert and other food items in a variety of other kitchen equipment., • Assumes 100% responsibility for the quality of products served and mise-en-place on station., • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Preps, stocks and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area, including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment., • Follows proper plate presentation and garnish set up for all dishes., • Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards, • Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly, • Provide support for events and catering needs-including those on different floors or offsite-in addition to regular service duties, showcasing flexibility and a strong team-oriented approach, • Follow sanitation guidelines set forth by Health Department, • Handles, stores and rotates all products properly., • Responsible for filling out prep needs and effectively communicating with team members and supervisors., • Assists in food prep assignments during off-peak periods as needed., • Participates in running food to guests tables and assists Chefs with completing all the service tasks when assigned specific stations; including but not limited to non-alcohol pairing prep, set up service plateware, fermentations, running food, presenting food, expediting, clearing tables, pouring water, break down and set up of service., • Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen., • Attend all scheduled employee meetings., • Performs other related duties as assigned by the Chef or manager-on-duty. WORKING CONDITIONS AND EXPECTATIONS • Work schedules may vary between early morning to late evening, weekends and holidays, • Shifts will be scheduled for around 8 hours, and you may at times be asked to work overtime, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Respectful to all guests that have chosen to dine in our restaurants., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Always follow safety and sanitation rules and laws, • Always act in the best interest of the restaurant, fellow employees and guests., • Welcome and accept feedback and coaching from the management team to maintain and grow as an employee, • Be able to reach, bend, stoop and frequently lift up to 40 70 pounds., • Repetitive tasks with few breaks, • Be able to work in a standing position for up to 8 hours. QUALIFICATIONS • High school diploma or equivalent., • A minimum of 2 years of experience in kitchen preparation and cooking., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Food Handlers permit on file This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Vision insurance CHEF DE PARTIE Mare is a sister restaurant to Lielle, but instead of drawing from a Nordic backbone, it takes inspiration from the Parisian bistronomy scene. This restaurant emphasizes wine and wine-friendly cooking, featuring a vibrant, seasonal California approach to traditional French cuisine. With a focus on lightness and non-scripted daily specials, Mare captures the best seasonal ingredients and serves them in their most natural form, without being tied to a specific concept. JOB OVERVIEW Under the guidance of Chef Partner, Chef de Cuisine and Sous Chef team, take responsibility for preparing and cooking food items according to the restaurant's recipes and standards and working at stations in the kitchen. Accurately and efficiently cook meats, fish, vegetables, soups, salads and other food products; as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates. Maintain cleanliness and sanitation of their work area, adhere to food safety regulations, and assist in restocking and inventory management. • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for the quality of products served and mise-en-place on station., • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Preps, stocks and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment., • Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Follows proper plate presentation and garnish set up for all dishes., • Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards, • Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly, • Provide support for events and catering needs-including those on different floors or offsite-in addition to regular service duties, showcasing flexibility and a strong team-oriented approach, • Follow sanitation guidelines set forth by Health Department, • Handles, stores and rotates all products properly., • Responsible for filling out prep needs and effectively communicating with team members and supervisors., • Assists in food prep assignments during off-peak periods as needed., • Participates in running food to guests tables and assists Chefs with completing all the service tasks when assigned specific stations; including but not limited to non-alcohol pairing prep, set up service plateware, fermentations, running food, presenting food, expediting, clearing tables, pouring water, break down and set up of service., • Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen., • Attend all scheduled employee meetings., • Performs other related duties as assigned by the Chef or manager-on-duty. WORKING CONDITIONS AND EXPECTATIONS • Work schedules may vary between early morning to late evening, weekends and holidays, • Shifts will be scheduled for around 8 hours, and you may at times be asked to work overtime, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Respectful to all guests that have chosen to dine in our restaurants., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Always follow safety and sanitation rules and laws, • Always act in the best interest of the restaurant, fellow employees and guests., • Welcome and accept feedback and coaching from the management team to maintain and grow as an employee, • Be able to reach, bend, stoop and frequently lift up to 40 70 pounds., • Repetitive tasks with few breaks, • Be able to work in a standing position for up to 8 hours. QUALIFICATIONS • High school diploma or equivalent., • A minimum of 2 years of experience in kitchen preparation and cooking., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Food Handlers permit on file This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.

Job DescriptionBenefits: • 401(k), • Employee discounts, • Health insurance, • Vision insurance, • Wellness resources Featuring the Kitchen in the docuseries Knife Edge, come join this Michelin star team as a Chef de partie ! Position Summary Responsible for or assisting in all daily operations of the kitchen, including but not limited to: maintaining food and service quality standards. Full and active participation in daily service in proper uniform. Maintain fine dining service standards in cadence with the dining experience. Essential Duties and Responsibilities Execute recipes set forth by the CDC Maintain and follow all systems within the kitchen. Follow detailed recipes and company standards. Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards. Report to each shift on time and prepared to work: • Maintain inventory including regular quality inspection of plateware, bowls, service pieces. Reporting any broken items to the CDC or Sous Chef, • Maintain a professional atmosphere with staff and supervisors inside and outside the establishment (limited outside interaction, no inappropriate personal relationships) Minimum Qualifications (Knowledge, Skills, and Abilities Proficiency in savory or garde - manger techniques Maintaining clean and orderly restaurant and kitchen Maintaining a positive, safe, and enjoyable work environment Be able to clearly communicate during service. Be able to work with electronic machinery to complete administrative tasks. Physical Demands and Work Environment Standing for long periods of time Work in varied temperatures Must be able to lift 35lbs. Be able to bend, twist, reach, lift or stoop to retrieve or move product. Be able to work in decreased light. Be able to work in enclosed spaces.

Job DescriptionBenefits: • Employee discounts CHEF DE PARTIE Mare is a sister restaurant to Lielle, but instead of drawing from a Nordic backbone, it takes inspiration from the Parisian bistronomy scene. This restaurant emphasizes wine and wine-friendly cooking, featuring a vibrant, seasonal California approach to traditional French cuisine. With a focus on lightness and non-scripted daily specials, Mare captures the best seasonal ingredients and serves them in their most natural form, without being tied to a specific concept. JOB OVERVIEW Under the guidance of Chef Partner, Chef de Cuisine and Sous Chef team, take responsibility for preparing and cooking food items according to the restaurant's recipes and standards and working at stations in the kitchen. Accurately and efficiently cook meats, fish, vegetables, soups, salads and other food products; as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates. Maintain cleanliness and sanitation of their work area, adhere to food safety regulations, and assist in restocking and inventory management. • Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for the quality of products served and mise-en-place on station., • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Preps, stocks and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment., • Prepares item for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Follows proper plate presentation and garnish set up for all dishes., • Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards, • Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly, • Provide support for events and catering needs-including those on different floors or offsite-in addition to regular service duties, showcasing flexibility and a strong team-oriented approach, • Follow sanitation guidelines set forth by Health Department, • Handles, stores and rotates all products properly., • Responsible for filling out prep needs and effectively communicating with team members and supervisors., • Assists in food prep assignments during off-peak periods as needed., • Participates in running food to guests tables and assists Chefs with completing all the service tasks when assigned specific stations; including but not limited to non-alcohol pairing prep, set up service plateware, fermentations, running food, presenting food, expediting, clearing tables, pouring water, break down and set up of service., • Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen., • Attend all scheduled employee meetings., • Performs other related duties as assigned by the Chef or manager-on-duty. WORKING CONDITIONS AND EXPECTATIONS • Work schedules may vary between early morning to late evening, weekends and holidays, • Shifts will be scheduled for around 8 hours, and you may at times be asked to work overtime, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Respectful to all guests that have chosen to dine in our restaurants., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Always follow safety and sanitation rules and laws, • Always act in the best interest of the restaurant, fellow employees and guests., • Welcome and accept feedback and coaching from the management team to maintain and grow as an employee, • Be able to reach, bend, stoop and frequently lift up to 40 70 pounds., • Repetitive tasks with few breaks, • Be able to work in a standing position for up to 8 hours. QUALIFICATIONS • High school diploma or equivalent., • A minimum of 2 years of experience in kitchen preparation and cooking., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Food Handlers permit on file This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.

Job DescriptionBenefits: • Employee discounts, • Training & development PASTRY CHEF DE PARTIE Mare is a sister restaurant to Lielle, but instead of drawing from a Nordic backbone, it takes inspiration from the Parisian bistronomy scene. This restaurant emphasizes wine and wine-friendly cooking, featuring a vibrant, seasonal California approach to traditional French cuisine. With a focus on lightness and non-scripted daily specials, Mare captures the best seasonal ingredients and serves them in their most natural form, without being tied to a specific concept. JOB OVERVIEW Under the guidance of Chef Partner and BOH management, take responsibility for production of pastry and bread products according to the restaurants recipes and standards. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of pastry/dessert items and preparing appropriate garnishes for all menu item plates. Maintain cleanliness and sanitation of their work area, adhere to food safety regulations, and assist in restocking and inventory management. • Prepare a variety of bread, pastry, dessert and other food items in a variety of other kitchen equipment., • Assumes 100% responsibility for the quality of products served and mise-en-place on station., • Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Preps, stocks and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area, including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment., • Follows proper plate presentation and garnish set up for all dishes., • Demonstrate proficiency in the use and maintenance of equipment relevant to service operations, with a commitment to ongoing training and safety standards, • Communicate effectively with team members and supervisors to support seamless service delivery and resolve issues promptly, • Provide support for events and catering needs-including those on different floors or offsite-in addition to regular service duties, showcasing flexibility and a strong team-oriented approach, • Follow sanitation guidelines set forth by Health Department, • Handles, stores and rotates all products properly., • Responsible for filling out prep needs and effectively communicating with team members and supervisors., • Assists in food prep assignments during off-peak periods as needed., • Participates in running food to guests tables and assists Chefs with completing all the service tasks when assigned specific stations; including but not limited to non-alcohol pairing prep, set up service plateware, fermentations, running food, presenting food, expediting, clearing tables, pouring water, break down and set up of service., • Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen., • Attend all scheduled employee meetings., • Performs other related duties as assigned by the Chef or manager-on-duty. WORKING CONDITIONS AND EXPECTATIONS • Work schedules may vary between early morning to late evening, weekends and holidays, • Shifts will be scheduled for around 8 hours, and you may at times be asked to work overtime, • Always act in a professional manner that represents the restaurant, owners, partners and staff., • Respectful to all guests that have chosen to dine in our restaurants., • Demonstrate teamwork in all areas of the restaurant, • Work with a positive attitude in all types of situations, • Always follow safety and sanitation rules and laws, • Always act in the best interest of the restaurant, fellow employees and guests., • Welcome and accept feedback and coaching from the management team to maintain and grow as an employee, • Be able to reach, bend, stoop and frequently lift up to 40 70 pounds., • Repetitive tasks with few breaks, • Be able to work in a standing position for up to 8 hours. QUALIFICATIONS • High school diploma or equivalent., • A minimum of 2 years of experience in kitchen preparation and cooking., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Food Handlers permit on file This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.

RequirementsWe offer:Competitive wages ( $25 - $29 / hour including tips)Medical, dental, vision, and life insurance, 401(k) retirement plan for team members who are full time or full time equivalent (please inquire for more details)Flexible schedules so you can pursue all of your outside interests

At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected chara

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At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected chara

At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected chara

At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected chara

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