The chef de partie is a station cook at Cooks Underground. They are fully responsible for the

set up and often much of the prep work needed for a particular station. They may also be

assigned specifically to prep work, the butcher station or a baker position. In general a chef de

partie will need to have developed an understanding of heat applications, balancing flavors,

knife work, and other techniques. The position also requires strong time management to ensure

all tasks are performed efficiently. Each station has its own unique challenges and will require

the cook to have a variety of skills and a strong understanding of how the kitchen works. The

chef de partie position will require but not be limited to the following responsibilities.

Working the station and completing all prep and cleaning tasks.

Vegetable fabrication and butchery

Frying, Grilling, Braising, Stewing, Roasting and other cooking techniques.

Fulfilling orders in a timely manner, accurately and to kitchen standards.

Portioning and accurate recipe interpretation.

Ensuring all food served is of a high quality and meets our standards.

Keeping stations stocked and clean at all times.

Station inventory and par management.

Station and equipment cleaning and maintenance

Mentoring commis and porters

Assisting with delivery assimilation

Assisting in kitchen maintenance and equipment upkeep.