Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Signing bonus
Health Insurance
Paid Time Off
Employee Discounts
Professional development opportunities
Meal allowance
Retirement Plan
Job Description
Emeril's is a renowned and celebrated restaurant brand known for its innovative approach to cooking and dedication to delivering exceptional dining experiences. With a strong commitment to quality, sustainability, and local ingredients, Emeril's stands out as a leader in the culinary world. The company values both its customers and employees, fostering an environment where passion for food and hospitality thrive. Emeril's prides itself on maintaining high standards in every aspect of its operation, from the carefully crafted menus to the welcoming atmosphere for guests.
The Chef de Partie role at Emeril's is an essential position within the kitchen, responsible for overseeing a specific station and ensuring that every dish leaving that station meets the highest standards of quality. While the Chef de Partie is expected to have the versatility to work across various kitchen areas as needed, their primary focus is managing a designated section such as the sauce station (saucier), vegetable preparation (entremetier), butchery, or pastry (pâtissier). This role demands not only technical culinary skills but also strong leadership, attention to detail, and the ability to maintain consistency in food presentation and taste.
Emeril's offers a $300 signing bonus paid to cooks after 30 days, underscoring its commitment to attracting and retaining talented culinary professionals. Culinary school training is preferred for this role, highlighting the company's emphasis on technical proficiency and professional development. The environment at Emeril's encourages continuous learning, improvement, and a positive attitude towards hospitality, making it an ideal place for passionate chefs eager to grow their careers.
In this role, the Chef de Partie will take full responsibility for the quality and efficiency of their station, collaborating closely with other kitchen team members to deliver a cohesive and exceptional dining experience to customers. The position demands a high level of dedication, enthusiasm, and a genuine love for great food and local ingredients. Employing a hands-on approach, the Chef de Partie will uphold Emeril's reputation for one-of-a-kind culinary experiences and contribute to a supportive and inspiring workplace culture.
The Chef de Partie role at Emeril's is an essential position within the kitchen, responsible for overseeing a specific station and ensuring that every dish leaving that station meets the highest standards of quality. While the Chef de Partie is expected to have the versatility to work across various kitchen areas as needed, their primary focus is managing a designated section such as the sauce station (saucier), vegetable preparation (entremetier), butchery, or pastry (pâtissier). This role demands not only technical culinary skills but also strong leadership, attention to detail, and the ability to maintain consistency in food presentation and taste.
Emeril's offers a $300 signing bonus paid to cooks after 30 days, underscoring its commitment to attracting and retaining talented culinary professionals. Culinary school training is preferred for this role, highlighting the company's emphasis on technical proficiency and professional development. The environment at Emeril's encourages continuous learning, improvement, and a positive attitude towards hospitality, making it an ideal place for passionate chefs eager to grow their careers.
In this role, the Chef de Partie will take full responsibility for the quality and efficiency of their station, collaborating closely with other kitchen team members to deliver a cohesive and exceptional dining experience to customers. The position demands a high level of dedication, enthusiasm, and a genuine love for great food and local ingredients. Employing a hands-on approach, the Chef de Partie will uphold Emeril's reputation for one-of-a-kind culinary experiences and contribute to a supportive and inspiring workplace culture.
Job Requirements
- high school diploma or equivalent
- minimum 1 year experience in a professional kitchen
- ability to work flexible hours including evenings and weekends
- strong physical stamina
- excellent knife skills
- reliable and punctual
- willingness to learn and improve continuously
Job Qualifications
- culinary school training preferred
- experience working in a professional kitchen
- strong knowledge of food safety and hygiene practices
- leadership and communication skills
- ability to work under pressure in a fast-paced environment
- enthusiasm for hospitality and continuous learning
- attention to detail and high standards of food quality
Job Duties
- oversee a specific kitchen station such as saucier, entremetier, butcher, or pâtissier
- ensure quality and consistency of all food leaving the station
- maintain cleanliness and organization of the station
- assist in training and mentoring junior kitchen staff
- collaborate with other kitchen team members to ensure smooth kitchen operations
- adhere to food safety and hygiene regulations
- manage inventory and order ingredients as needed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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