Chef de Partie/Line Cook

Required Years of Experience

1 year

Job Details

WHO WE ARE:

Shilling Canning Company is a Michelin-rated restaurant from Chef Reid Shilling that features a menu driven by the seasons and ingredients sourced from local partners in and around the DMV area. Menus change regularly based on what is available from our partner farms including our innovative beverage program which incorporates local producers, trim from the kitchen, and seasonal flavors.

We seek to offer an approachable menu with integrity both in concept and execution. All proteins are butchered in house, seafood is carefully selected from local fishermen and vendors, soups and sauces are based on the restaurants own stocks and artisan breads are baked fresh on-site daily. With prix fixe and a la carte menus as well as a tasting menu exclusive to the chefs counter and a ghost kitchen sandwich shop, we are both a neighborhood destination and a place to celebrate a special occasion or milestone.

Our professional management and front of house team brings experience, skills and dedication to match those of the kitchen. Our service is honest, warm, and welcoming, while maintaining a high level of professionalism and a commitment to being detail oriented.

Each team member shares our belief in the power of respect, fostering a spirit of collaboration and pride of ownership. From the very first of season tomatoes hand-carried in by the farmer who grew them to a Napa wine that you won't find distributed anywhere else in DC, we share a desire for continued learning and a passion for food & beverage.

Position Overview Under the direction of the Executive Chef, Sous Chefs and General Manager, oversee assigned areas of production and service. Support the properties standards of food preparation, quality, cleanliness and teamwork. Responsibilities Take charge of the station to which they are assigned, having appropriate mis en place on the station, prepared according to the restaurant standards Follow standard operating procedure to the assigned station. Communicate with the Chef, Executive Sous Chef, and Sous Chef about daily prep. Supervise the commis team during prep and service periods and communicate their progress with the Sous Chefs Must be able to prioritize daily tasks with the Chef de Partie team as efficiently as possible Work clean and organized. sanitation, cleanliness, and safety are practiced at all times. Continually working to become better by training and mentoring team members and ourselves. Making sure all necessary items are available in the restaurant at the beginning of the shift. This includes product, equipment, etc. and communicate needs as soon as possible. Interact with guests of the restaurant, and those seated at the cookline seating Any other duties asked. Requirements Ability to put forth maximum effort on a daily basis while maintaining a positive attitude Must exude hospitality, hard work, focus, execution and friendliness and be able to draw those same traits from your culinary team Must have ability to take direction and be open to continuous education Must be able to work as a team At least 1 year experience for entry level positions Food safety certification Basic knife skills and cooking technique knowledge Culinary degree or relevant certifications a plus Reasons to join our team include: Grow and learn in the restaurant profession Professional advancement within the company Involvement with Mentor Grant, Scholarships, and Competitions to further and inspire the careers of our chefs. Shift Meals Shilling Canning Company is an equal opportunity employer and does not discriminate against any employee or applicant for employment based on race, color, religion, national origin, age, gender, sex, ancestry, citizenship status, mental or physical disability, genetic information, sexual orientation, veteran status, or military status. Compensation Details

Compensation: Hourly ($20.00 - $23.00)

Benefits & Perks: Dining Discounts

Required Skills

Strong Communication Skills

Leadership Abilities

Time Management Skills

Attention to Detail

Problem Solving Skills

Ability to Mentor and Train Others

Customer Service Orientation

Adaptability to Changing Environments

Collaboration and Teamwork

Commitment to Quality and Cleanliness

Passion for food and beverage

Ability to prioritize tasks

Creativity in Food Preparation

Knowledge of Local Food Sourcing

Commitment to Professional Development

Ability to Work Under Pressure

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