Chef de Partie

Brought to you from Monte-Carlo, Beefbar offers a selection of creative street food, main courses, and sides divided into three categories – beef, reef, and leaf. It’s luxury you can feel and savor.

Chef de Partie/ Line Cooks at BeefBar are responsible for preparing food items, setting up assigned stations according to menu specifications, and maintaining exceptional standards of food quality and sanitation. Key duties include executing menu offerings with precision, assisting in the training of new staff, providing leadership support when needed, ensuring effective communication across teams, and adhering to all company policies and procedures related to food safety and allergen protocols.

Requirements:

• Minimum 2 years of experience as a Line Cook or Chef de Partie in an upscale, high-volume restaurant environment
• High school diploma or GED
• Ability to lift up to 50 lbs, stand for extended periods, and work calmly under pressure
• Team-oriented with a positive attitude and willingness to continue learning
• Strong knowledge of food safety regulations, sanitation standards, and allergen handling
• Excellent verbal and written communication skills in English
• Flexibility to work weekends, holidays, late nights/early mornings as needed
• Professional appearance and grooming per company standards
• Familiarity with the BeefBar brand, hospitality culture, and service philosophy

Qualified applicants should submit their resume and a brief explanation of why they are the best fit for the role. Attachments that are unable to be opened will not be considered. Applications without a resume will not be considered.

BeefBar is an Equal Opportunity Employer committed to cultivating a diverse and inclusive workplace. We encourage qualified applicants from all backgrounds to apply.