Chef de Partie

Required Years of Experience

3 years

Job Details Check out an exciting new opportunity to grow as a chef. Wildweed is a New American restaurant with a heavy emphasis on focusing on high caliber and careful food.

Most recently featured as a Finalist for Best Chef: Great Lakes Region, we've also been showcased in the Wall Street Journal Off Duty section and in Esquires Best New Restaurants list.

Want to be part of a crew that will help you grow your career and provide you with the tools to take your next step?

We are looking to find an energetic, eager, chef de partie to join our team and fill out our inspired team for the summer season and beyond.

Our kitchen shares responsibilities and works as a team to create two dining experiences out of our open kitchen in tandem.

The first experience is our main dining room which features seasonal pastas deracinated from tradition, and seasonal snacks and a little too much ice cream.
Our second experience, is an immersive 12 course tasting menu at our chefs counter where we cook and serve guests an incredible story representing time and place from our Midwestern palate.

4 day work weeks, 45-50k average salary including service charge. Health care after 90 days.
Hard, rewarding job for the right candidate.
The ideal candidate is hungry and inspired by food, and eager to learn new skills. Front of house experience an asset, not a requirement. Compensation Details

Compensation: Salary ($45,000.00 - $50,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Dining Discounts

Required Skills

Working in a Fast Paced Kitchen Environment

Culinary Creativity

Collaborating Effectively as Part of a Team

Collaboration

Experience With Creating Seasonal Dishes

Adaptability

Experience With Whole Animal Butchery

Attention to Detail

Customer Service Orientation

Knowledge of Using High Quality Kitchen Equipment

Ability to work in a fast paced environment

Time Management

Strong Work Ethic

Customer Service

Problem Solving Skills

Ability to Work Under Pressure

Passion for Food and Culinary Arts

Willingness to Learn

Knowledge of Food Presentation Techniques

Team Leadership

Problem Solving

Communication Skills

Knowledge of food safety practices

Experience in Fine Dining

Ability to Create Unique Dining Experiences

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