Chef de Partie

Our established organic Farm and Olive Grove is an internationally recognized and award winning olive oil producer located in Fairfield, California. The attached Bistro Kitchen is a farm to table dining experience utilizing property grown organic produce that serves seasonal menu offerings paired with our award winning olive oils.

Our newly appointed Executive Chef is building a new kitchen team who shares a passion for utilizing and preparing freshly harvested seasonal produce, as well as the desire to creatively contribute to our seasonal menu. Our vision is to bring an elevated dining experience with unique offerings that showcase our organic produce and olive oils. We are building a new culture in our kitchen where collaboration, creative freedom, and a passion to share knowledge is encouraged. We are an Equal Opportunity Employer and consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

The Chef de Partie is a contributing member of the Kitchen Team who is tasked with effectively preparing and executing all menu components corresponding to their assigned station. This position encourages an ideal candidate to showcase their culinary talents and creativity, attention to detail, as well as contributions to our seasonal menu offerings. Other responsibilities include but are not limited to:

Ensuring the standards of the Executive Chef in regards to food preparations, plate presentation, kitchen cleanliness, and organization.
Proper food storage and handling
Harvesting of required station ingredients and garnishes with a knowledge of when to efficiently harvest each ingredient.
Track daily inventory and Farm usage and relay necessary requirements to upper kitchen management.
Collaboration with Kitchen Team, having a creative input on menu changes and development.
Maintaining sanitation and proper food handling in accordance with Health Department standards
Excellent time management and communication skills.
Notifies Chef on duty prior to end of shift if unable to complete required task(s) within allotted time.
Identify and safely use all kitchen equipment.
Maintains punctual, regular, and predictable attendance.
Assisting with occasional special events, varying in time and scheduled days.
Other duties as assigned.

Qualifications:
Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to safety or health of employee or others. To perform this job successfully, an individual must be able to perform each essential responsibility proficiently to the standard of the Executive Chef. The responsibilities listed are representative of knowledge, skill, and ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.

Education and Experience:
High School Diploma or GED and/ or training or equivalent combination of education and experience required.
Culinary degree or College level degree preferred, or equivalent experience in a professional kitchen.
Minimum of 3 years experience in a culinary role.
Valid Food Handler’s certification (required or ability to obtain)

Physical Requirements:
Ability to stand for extended periods.
Must be able to lift up to 50lbs.
Ability to work in a fast paced environment.