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Line Cook Hourly
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- A Line Cook/Chef de Partie is not an entry-level position and is obtainable only after a Chef has gained considerable experience working in a kitchen at an entry level.
- A Chef de Partie is responsible for all culinary dishes that are prepared in their assigned station.
- Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general.
- A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Executive Chef.
- Knowledge of sanitation protocols issued by Center for Disease Control.
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