Chef de Partie/Line cook & Sous Chef for a new Fine Dining restaurant in Sonoma
Enclos is a new fine dining restaurant located in downtown Sonoma, opening in late Spring. Helmed by Chef Brian Limoges (Atelier Crenn, Quince, Birdsong, Saison) the restaurant will focus on seasonally driven cuisine inspired by Sonoma, as well as an eclectic array of cuisines and techniques. Enclos has a fully operational 16-acre farm that we will source most of our produce from. This is an opportunity to grow and learn with a new restaurant that has high aspirations and to cultivate and create a culture of accountability through positivity and teamwork.
The Chef de Partie is responsible for overseeing and ensuring quality standards for all assigned areas. The position will have occasional contact with guests so a quality of warmth, with a genuine hospitality nature and willingness to assist the guest, is paramount to achieving our goals for an elevated and memorable guest experience. Must be open to constructive feedback and a willingness to adjust to being better every day.
Ideal qualifications:
Minimum 3 years of fine dining restaurant and culinary experience.
Commitment to quality, excellence, and genuine hospitality
Passion for creating unique guest experiences, food, and beverage
Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
Ability to listen, communicate, and make connections
Commitment to quality technique and continued refinement of skills.
Commitment to constant growth and professional development.
Compensation 30-40$/hr DOE, 401k, health care, dental, and vision
To apply, please send resume and a brief description of yourself and your interest in joining the team to [email protected]