Chef de Partie

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. Execute recipes set forth by the CDC or Sous Chef; 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; demonstrate familiarity of Omakase style dining; report to each shift on time and prepared to work; attend work with a positive and helpful attitude; complete prep and execute service in line with company standards; counter/guest service (attitude of hospitality); adhere to all product safety standards; general product storage and usage; maintaining clean and orderly prep and service station; maintain inventory including regular quality inspection of plateware and service pieces.