LINE COOK / CHEF DE PARTIE
Reports To: Chef de Tournant or Sous Chef
Core Responsibilities
Sets up and stocks assigned station before service
Prepares and cooks food during service to Chef Amy’s exact specifications
Verifies temperature, seasoning, and presentation on every plate
Maintains clean, organized mise en place and tools
Communicates par levels and prep needs before closing
Labels and dates all products; practices FIFO rotation
Breaks down and cleans station thoroughly after service
Upholds food safety, timing, and quality during rush periods
Maintains a positive and professional approach with coworkers and guests
Growth Path: → Chef de Tournant or Sous Chef
Evaluation Focus: Quality & Consistency · Speed & Efficiency · Communication · Recipe Adherence · Equipment Handling · Cleanliness of Work Station
LINE COOK / CHEF DE PARTIE
Reports To: Chef de Tournant or Sous Chef
Core Responsibilities
Sets up and stocks assigned station before service
Prepares and cooks food during service to Chef Amy’s exact specifications
Verifies temperature, seasoning, and presentation on every plate
Maintains clean, organized mise en place and tools
Communicates par levels and prep needs before closing
Labels and dates all products; practices FIFO rotation
Breaks down and cleans station thoroughly after service
Upholds food safety, timing, and quality during rush periods
Maintains a positive and professional approach with coworkers and guests
Growth Path: → Chef de Tournant or Sous Chef
Evaluation Focus: Quality & Consistency · Speed & Efficiency · Communication · Recipe Adherence · Equipment Handling · Cleanliness of Work Station