M by Alinea - Chef De Partie

Overview:

The Chef de Partie is a vital member of the kitchen team, responsible for the preparation and production of food and garnishes used during service. This role requires precision, leadership, and strong culinary skills. Candidates must be willing to work five days a week (40+ hours per week). Open availability is preferred.

The Alinea Group has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave the dining room feeling inspired.

Responsibilities:

• Work under the direction of chefs to complete daily assigned tasks
  
• Follow prep lists and recipes with accuracy and efficiency
  
• Manage and take ownership of designated station and all items produced
  
• Supervise and guide Commis in their prep work and culinary development
  
• Execute staff meal preparation with quality and consistency
  
• Ensure food quality and standards are met, prioritizing FIFO product usage
  
• Maintain compliance with health and safety standards, including proper labeling, food temperatures, and hygiene practices
  
• Take initiative to assist in various kitchen areas as needed
  
• Stock and order supplies for assigned station
  
• Maintain a steady stream of communication with both FOH and BOH teams
  
• Strive for personal development by incorporating chef feedback
  
• Stay informed about industry trends and best practices
  
• Maintain a clean and organized workstation before, during, and after service
  
• Contribute to a harmonious and effective work environment
  
• Perform additional tasks as assigned by supervisors or managers
  

Qualifications:

• Minimum of 1 year of experience as a Chef, Chef de Partie, Tournant, or similar role
  
• Strong dedication to culinary excellence and personal growth
  
• Ability to thrive in a fast-paced, chef-driven kitchen
  
• Collaborative and team-oriented mindset
  
• Ability to take direction and pivot tasks quickly and efficiently
  
• Maintains focus and clarity in high-pressure situations
  

• Able to lift, move, or pull up to 35 lbs
  
• Able to climb stairs multiple times per shift
  
• Able to carry a full tray with either hand
  

• Discounted vouchers for skiing at Big Sky Resort for friends and family
  
• Discounted ski/snowboard rentals with a free team member lesson
  
• 25%-50% off F&B and Retail at all Boyne outlets
  
• Eligibility for affordable Team Member Housing
  
• Lodging discounts for friends and family
  
• Discounted Lone Mountain Ranch Cross Country Ski Trail Pass
  
• Wellness Day and Eligibility for PTO
  
• Monthly team member events