Chef de Partie

Execute an assigned station during dinner service, ensuring accurate dish preparation, consistent portioning, and adherence to Jupiter Supper Club standards. Own daily prep lists, maintain station organization, and properly label, date, and rotate all food products. Act as the closing kitchen lead when assigned, overseeing station breakdown, sanitation, and inventory preparation for the next day. Lead by example through professionalism and teamwork, while supporting new hires and upholding food safety regulations. Maintain a clean, organized workstation and communicate operational issues to the Executive Chef or Sous Chef.