Chef de Partie

Birdie G’s is helmed by award-winning Chef Jeremy Fox (also the chef / owner at Rustic Canyon) and Executive Chef Matthew Schaler.

As a member of the Rustic Canyon Family, a collection of celebrated, neighborhood dining destinations, Birdie G’s offers a comforting, seasonal menu that pulls influence from various regions across the United States and Eastern Europe.

Everything from the food to the cocktails to the wine list has a story and pays homage to loved ones (friends, family, farmers!) who inspire the team.

We make nearly everything in house, and always with great, local ingredients.

The Chef de Partie performs a number of tasks that require them to move throughout the front & back of the restaurant. Each Chef’s primary objective is to provide the guests with delicious food / desserts.

Each employees’ job function is to contribute to the positive guest experience which is achieved through the service of food and beverage.

Both FOH and BOH are vital parts of the team and play equally important roles in achieving that goal.

Company Highlights :

• Alternative Work Week : Enjoy a better work-life balance with a 4-day work week (10 hours a day)
• Continuous Learning : Take advantage of the training and development resources available to you. Continuously seek opportunities to learn and grow within the company.
• Healthcare Coverage : Fully covered healthcare with 100% covered medical. Dental and Vision options are also available.
• Renowned Chefs : Work with Chef Jeremy Fox.
• Restaurant Discounts : Get 50% off at other RCF restaurants. For more details, visit rusticcanyonrestaurant.com.

Duties and responsibilities :

• Preparing station mise en place for service
• 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
• create and organize daily tasks with the sous chef
• prepare dishes properly and quickly
• implement recommendations from superiors and senior chefs
• establish, regulate, and maintain a secure and friendly working environment
• perform extra duties at the request of management

Requirements :

• At least 1 year of experience cooking in a chef driven concept.
• Knife skills
• Ability to stand for long periods in a kitchen environment
• Ability to work quickly and efficiently without compromising quality.
• Strong communication skills.
• Fundamental understanding of sanitation, cleanliness and personal hygiene.
• California Food Handler’s card .
• Regular, predictable and reliable attendance.
• Excellent attention to detail .
• Ability to effectively communicate with coworkers verbally.
• Ability to operate all equipment necessary to perform the job.

Physical Demands :

Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weight up to 50 pounds.

Working Conditions :

Working conditions involve noise, heat, temperature changes, kitchen elements, odors, moisture, etc. May be required to work additional hours as dictated by the workload and staffing.

Uniform Requirements :

• Clean non-slip shoes
• Clean pants
• Clean shirt
29 days ago