About the job
Responsibilities:
Prepare menus in collaboration with colleagues
Ensure adequacy of supplies at the cooking stations
Prepare ingredients that should be frequently available (vegetables, spices etc.)
Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
Put effort in optimizing the cooking process with attention to speed and quality
Enforce strict health and hygiene standards
Help to maintain a climate of smooth and friendly cooperation
Requirements:
Proven experience in a Chef de Partie role in a fine dining environment. Ideally, 1 to 3 years.
Excellent use of various cooking methods, ingredients, equipment and processes
Ability to multitask and work efficiently under pressure
Knowledge of best cooking practices
Culinary school diploma preferred but not required.
About you
We are looking for motivated professionals to join our Back of House team in a Chef de Partie position.
You must be a self-starter, organized, well mannered, professional, and a team player. We are looking for candidates who would like to continue growing in the industry and be part of a passionate BOH team at a 3-Michelin star level.
We are looking for serious applicants only, who are available full-time, Wednesday through Sunday, 12pm - Close. The restaurant is closed on Mondays and Tuesdays.
We offer competitive income, medical/dental/vision benefits, paid family meals, and meal discounts at our sister properties.
The company
Established in 1954, Relais & Châteaux is an association of more than 580 landmark hotels and restaurants operated by independent innkeepers, chefs, and owners who share a passion for their businesses and a desire for authenticity in their relationships with their clientele.
Relais & Châteaux is established around the globe, from the Napa Valley vineyards and French Provence to the beaches of the Indian Ocean. It offers an introduction to a lifestyle inspired by local culture and a unique dip into human history.
Relais & Châteaux members have a driving desire to protect and promote the richness and diversity of the world’s cuisine and traditions of hospitality. They are committed to preserving local heritage and the environment, as encompassed in the Charter presented to UNESCO in November 2014.