Summary
Rowley's Restaurants is seeking a Chef de Partie to lead an assigned kitchen section through preparation and service. The role includes maintaining recipe, portion, temperature and presentation standards; managing stock rotation and waste; and meeting food safety and HACCP requirements. The Chef de Partie will guide junior chefs and contribute to briefings, stock counts and operational improvements. Applicants should have 2–4 years of progressive culinary experience and experience taking responsibility for a kitchen section; steakhouse, grill or high-volume restaurant experience is an advantage.
The posting
As published on rowleysrestaurants.com. Pulled from the employer's site and shown as they wrote it.
KEY RESPONSIBILITIES
Section Leadership
- Take full responsibility for the setup, preparation, and service of your assigned section.
- Deliver dishes consistently to recipe, portion, temperature, and presentation standards.
- Organize daily mise en place and allocate tasks to junior team members.
- Anticipate service needs and communicate clearly with the Sous Chef and pass.
Quality & Cost Control
- Monitor product quality, stock rotation, yields, and portion control.
- Minimize waste and support food-cost objectives without compromising quality.
- Maintain food safety, hygiene, HACCP, allergen, and temperature-control requirements.
- Ensure equipment is used correctly and the section remains clean and audit-ready.
People & Development
- Train and coach Demi Chefs and Commis Chefs in Rowley's standards.
- Give clear direction during service and support a respectful, accountable kitchen culture.
- Participate in briefings, stock counts, and operational improvement initiatives.
WHAT WE'RE LOOKING FOR
- 2-4 years of progressive culinary experience with proven responsibility for a kitchen section.
- Strong cooking fundamentals and understanding of restaurant service flow.
- Knowledge of food safety, HACCP, stock rotation, and portion control.
- Confident communicator who can guide junior chefs and maintain standards under pressure
- Steakhouse, grill, or high-volume restaurant experience is an advantage.