Chef de Partie (M/W) Aurelia at Castle Hill

Residing inside the historic Agassiz Mansion at Castle Hill Inn, Aurelia at Castle Hill has been the backdrop of memorable occasions for more than a century and is lauded as one of the best restaurants in New England.

Under the direction of Chef de Cuisine Quentin Diez, the Forbes Five Star and Relais & Chateaux restaurant offers a six-course prix fixe menu with imaginative dishes utilizing the local bounty of produce, seafood, and artisanal producers. Aurelia’s dining rooms overlook Narragansett Bay in all its raw beauty. As the bay’s seascape and surrounding landscape change subtly with the seasons, so does Aurelia’s menu.

We are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners. Aurelia and Castle Hill Inn are 100% employee-owned, and part of the Newport Restaurant Group.

AS CHEF DE PARTIE

Under the direction of the Chef de Cuisine, you will be expected to:

• Prepare food products as determined by recipe, technique, and procedure
• Coordinate mise-en-place with commis cooks
• Maintain clean and organized work spaces at all times
• Assist chef de cuisine and sous chef with nightly product inventory
• Properly store, rotate, and organize raw and prepped products
• Organize and store restaurant specific cookware and equipment
• Maintain HACCP log for reduced oxygen packaging
• Adhere to all policies and procedures as detailed in Food Safety Plan

Education and/or Experience

• 1-3 years experience in a fine dining environment; Relais & Chateaux, Forbes, Michelin, or similar.
• Prior apprenticeship or college education is preferred.

To perform the job successfully, you should demonstrate the following competencies:

• Ability to work in a fast-paced, detailed environment
• Sense of urgency
• Great communication skills
• Strong knife skills
• Strong work ethic; reliability
• Positive attitude and willingness to learn
• Exceptional cooking skills in one or more areas of the kitchen
• Familiarity with standard kitchen equipment and utilization
• Good organizational skills

Physical demands:

• Must be able to stand for long periods of time
• Must be able to lift up to 50 lbs.

Work Environment:

• Must be able to work a flexible schedule
• May be exposed to hot cooking surfaces
• Handles knives and other sharp kitchen utensils and equipment

BENEFITS: (Highlight your Benefits)

• Employee Stock Ownership Plan (ESOP), based on hours
• 401k and 401k match
• Medical with Health Reimbursement Arrangement (HRA)
• Dental
• Vision
• Flexible Spending Account (FSA)
• 35% discount at all NRG restaurants
• VPTO
• SPTO