Chef de Partie

Koshu Club, a part of the renowned Castellucci Hospitality Group, is a Michelin-starred fine dining restaurant dedicated to delivering an exceptional culinary experience. This intimate 50-seat establishment draws inspiration from the classic ShOwa-era supper clubs of Japan, blending traditional Japanese washoku and yoshoku cuisines with a contemporary flair. Under the expert leadership of Executive Chef J. Trent Harris and Chef de Cuisine Keith Miller, Koshu Club crafts a sophisticated, refined menu that celebrates the harmony of flavors, textures, and presentation. The restaurant prides itself on quality, precision, and a dining environment that respects both the culinary art and the guest experience. As a member of the Castellucci Hospitality Group, Koshu Club shares the group’s commitment to excellence, innovation, and cultivating a workplace where creativity and professionalism thrive.

The role of Chef de Partie at Koshu Club is an esteemed position that calls for a highly skilled and experienced culinary professional. This key kitchen leadership role involves taking full ownership of a designated station during both preparation and service, delivering dishes with precision, consistency, and adherence to the highest standards set by the kitchen. The Chef de Partie supports the flow of service, maintaining mise en place, overseeing prep lists, and ensuring the station is prepared and organized at all times. The position requires a disciplined, calm, and exacting approach to the craft of cooking, emphasizing guest awareness without performative gestures.

The ideal Chef de Partie at Koshu Club is someone who embodies professionalism, reliability, and ambition. They bring strong technical skills, a positive attitude, ingenuity, and a commitment to continuous improvement. This role requires a balanced combination of leadership and teamwork, fostering collaboration with other back-of-house team members to maintain quality and consistency throughout service. A meticulous eye for detail, strong communication skills, and a passionate dedication to culinary excellence are essential attributes for success.

At Koshu Club, the kitchen culture is one of quiet discipline, respect, and intentionality, valuing both product integrity and guest satisfaction. The Chef de Partie will not only execute but also contribute to the evolution of menu execution, training junior staff, and upholding rigorous standards for cleanliness, organization, and food safety. This opportunity is ideal for a culinary professional with at least three years of experience in fine dining environments, preferably with Michelin-star level exposure, who aspires to refine their craft and grow within a prestigious hospitality group. This role offers a chance to join a dedicated team committed to creating memorable dining moments, supported by competitive benefits including health insurance, paid time off, and professional development programs.

If you are passionate about culinary arts, eager to work in a structured yet creative environment, and committed to excellence on every plate served, Koshu Club invites you to bring your skills, discipline, and leadership to their distinguished kitchen team.