Chef de partie

Oversee one or more kitchen stations and manage food preparation, cooking, and plating activities to ensure consistent adherence to recipes and service standards. Execute kitchen operational policies while monitoring health, safety, and cleanliness protocols. Determine production schedules and staff requirements for timely service, and resolve guest satisfaction issues directly. Involved in the recruitment and hiring of cooks and other kitchen employees to support team needs. Maintain a focus on achieving revenue targets within acceptable labor cost parameters. Flexible to work evenings, weekends, and holidays.