3 years
Chef de Partie/Line cook & Sous Chef for a new Fine Dining restaurant in Sonoma
Enclos is a new fine dining restaurant located in downtown Sonoma, opening in late Spring. Helmed by Chef Brian Limoges (Atelier Crenn, Quince, Birdsong, Saison) the restaurant will focus on seasonally driven cuisine inspired by Sonoma, as well as an eclectic array of cuisines and techniques. Enclos has a fully operational 16-acre farm that we will source most of our produce from. This is an opportunity to grow and learn with a new restaurant that has high aspirations and to cultivate and create a culture of accountability through positivity and teamwork.
The Chef de Partie is responsible for overseeing and ensuring quality standards for all assigned areas. The position will have occasional contact with guests so a quality of warmth, with a genuine hospitality nature and willingness to assist the guest, is paramount to achieving our goals for an elevated and memorable guest experience. Must be open to constructive feedback and a willingness to adjust to being better every day.
Ideal qualifications:
Compensation 30-40$/hr DOE, 401k, health care, dental, and vision
Compensation: Salary ($30.00 - $40.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k
Organization
Time Management
Communication
Professional Development
Technique Refinement
Fine Dining Knowledge
Culinary Skills
Attention to Detail
Work In a Fast-Paced Environment
Efficiency
Food Safety Knowledge
Teamwork
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