Requirements:
3+ years of experience as a Chef de Partie in a high-volume kitchen.
Strong knowledge of menu planning, nutrition, and food safety.
Excellent leadership and communication skills.
Ability to work well under pressure, meeting deadlines and maintaining high standards.
Familiarity with kitchen management systems and point-of-sale systems.
Basic math skills and the ability to manage inventory and control costs.
Ability to work a flexible schedule, including evenings, weekends, and holidays.