Job Title: Chef de Partie
Reports to: Executive Chef, Sous Chef
Location (Job Location): Niku Steakhouse, 61 Division St. San Francisco, CA 94103
Pay Rate: $22-25/hr plus tips
Employment Type: Full-time, Non-Exempt
Company Overview
The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi’an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.
Job Summary
Niku Steakhouse is hiring eager culinary professionals with a strong work ethic to join their Michelin-star back of house team. The ideal candidate is open to growth and learning, takes pride in their work, and can perform under pressure.
Primary Duties and Responsibilities:
- Oversee the preparation, cooking, and presentation of dishes within your section.
- Ensure all dishes are prepared to the highest standards of quality and consistency.
- Coordinate with other kitchen sections to ensure a smooth and efficient workflow.
- Prepare and cook ingredients according to recipes and the restaurant's high standards.
- Ensure all mise en place is ready for service and maintain cleanliness and organization in your section.
- Monitor and manage inventory levels within your section, ensuring timely ordering and minimal waste.
- Ensure all dishes are visually appealing and meet quality standards before serving.
- Conduct regular tastings and evaluations of dishes to ensure consistency and excellence.
- Adhere to food safety and sanitation guidelines, maintaining a clean and safe working environment.
- Work closely with other chefs and kitchen staff to coordinate production schedules and meet service demands.
- Communicate effectively with the front-of-house team to ensure seamless service and guest satisfaction.
Minimum Requirements:
- Minimum of 2 years experience in a fine dining establishment; Michelin star experience preferred but not required.
- Strong knowledge of culinary techniques, ingredients, and cooking processes.
- Excellent attention to detail and artistic skills for food presentation.
- Ability to work efficiently in a fast-paced environment, managing multiple tasks and meeting tight deadlines.
- Strong communication and interpersonal skills.
- Full-time availability with shifts starting in the early afternoon. Schedule flexibility is required.
- Be able to stand, walk, and bend for long periods of time throughout the day
- Be able to lift up to 50 lbs
Prerequisites for Employment
- California Food Handler's Card
Work Environment
- This job mainly operates on the floor during restaurant hours.
Physical Demands
The physical demands described here are representative of those that must be met by the Chef de Partie to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Chef de Partie is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Chef de Partie is occasionally required to stoop, kneel, crouch, or crawl.
The Chef de Partie must be able to lift and/or move up to 50 pounds, be able to work in a sitting position for long periods of time.
Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category.
Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.