Chef de Partie

2 years

Francie is a Michelin starred brasserie located in Williamsburg, Brooklyn. Francie enjoys a coveted location in south Williamsburg on a sun-lit corner of Broadway & Bedford. With a sophisticated yet relaxed atmosphere, Francie offers the perfect blend of neighbourhood style and luxury. Francie is located mere steps from the nascent Williamsburg waterfront.

The Chef de Partie is a line position working the hot side or cold side of the kitchen, primarily running the production of and service side of the menu, managing your station and working closely alongside the BOH managment. We are a one team one dream kitchen where we are on display producing inspired cuisine. Passion, dedication and refinement are the requirements, wanting to be part of the expanding team for the long haul. Perfect for the cook ready to step up to learn and grow with us. We are looking to expand services, start new venutures and programs within the building.

The ideal candidate will have at least 3-4 years of professional kitchen experience, be able to handle a high volume/fine dining environment and should have a commanding knowledge of food,service, and working in a professional kitchen environment.

Compensation: Hourly ($18.00 - $22.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts

Fish Cookery

Experience in Professional Kitchen Environment

Adaptability

Food Preparation

Time Management

BOH Management

Attention to Detail

Problem Solving Skills

Ability to Handle High Volume/Fine Dining Environment

Culinary Creativity

Commitment to Continuous Learning

Menu Production

Problem Solving

Ability to follow instructions

Commanding Knowledge of Food and Service

Communication Skills

Dedication to Quality

Work Ethic

Ability to Work Under Pressure

Experience Working in a Fine Dining Kitchen

Management Skills

Willingness to Learn

Experience in High Volume/Fine Dining

leadership potential

Menu execution

Customer Service Orientation

Culinary Refinement

Organizational Skills

Grilling

Collaboration

Dedication to the Job

Initiative

High Volume Cooking

Willingness to learn and grow

Kitchen Management

Experience in Hot or Cold Side of the Kitchen

Dedication

Experience in Running Production and Service Side of Menu

Food Knowledge

Knowledge of Food Preparation and Service

Service Knowledge

Teamwork

High Volume/Fine Dining Experience

Cleaning / Sanitation

Knowledge of food

Fine Dining Experience

Knowledge of Service

Ability to Handle High Volume Situations

Knowledge of Food Service

Meat Cookery

Professional Kitchen Experience

Experience Working in a Professional Kitchen Environment

Pasta Cooking

Ability to Manage Station and Work Closely With Kitchen Management

Sauce Making

Sauteing

Dedication to the Job and Long Term Commitment

200 Covers Per Night

Willingness to Learn and Grow With the Team

Vegan / Vegetarian Cooking

Prepping Ingredients

Vegetable Cookery

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