Chef de Partie, Cook

Join our team as a chef de partie at Emmer and Rye, our flagship restaurant! We are seeking passionate individuals with a strong interest in food and gastronomy, and at least 1 year of experience in casual or fine dining settings. Prior experience with local foods, fermentation, sourdough bread, from scratch pasta, and whole animal butchery is a plus.

At Emmer and Rye, we prioritize local ingredients in our purchasing decisions. We follow a priority list of Local Independent Producer > Texas > Regional > Other, ensuring we support our community while accessing the best they have to offer. Our menu reflects this ethos and changes frequently based on availability and seasonality. We take pride in milling our own grains, making bread and pasta from scratch, butchering whole animals, and fermenting food waste to create exceptional dishes.

When applying, please include a cover letter explaining your interest in this position and provide a recent professional reference.

CHEF DE PARTIE JOB DESCRIPTION

This position is responsible for executing their assigned dishes or food products. Expectations for this role include creating the highest quality products, efficiently while leading by example. These core competencies are meant to be maintained during your entire employment; they're the foundations for future advancement.

Responsibilities include:

Work and communicate as a cohesive team

Work 4-5 days a week in their restaurant.

Follow company training programs.

Contribute to a high morale by being respectful and maintaining a positive mental outlook.

Collaborate with those around you to increase productivity, maintain standards and innovate.

Support fellow teammates positively through mentorship, and training.

Always keep your station or work areas clean and organized while on shift.This also includes the overall restaurant and property.

Accountable for tasting, monitoring, rotating, and tracking all food in your work area or station.

Utilize strong verbal and non-verbal communication through actively listening, taking notes, quantifying needs, while relaying information to necessary teammates.

Communicate with the Chef team daily regarding any items that are low in stock and needed for the next day or future shifts.

Minimize waste in the restaurant.

Bring sharp knives to work daily.

Wear clean and unwrinkled uniform items daily.

Work with FOH to make the best overall restaurant experience.

Work at a quick, efficient, and safe pace during your shift.

Be an ambassador of the company and professionally represent themselves in and outside of work

This position is expected to work 40-50 hours a week