Our Michelin-starred restaurant group is seeking an experienced Chef de Partie for our 50-seat fine dining restaurant, Koshu Club.

Koshu Club is a Japanese inspired steak restaurant led by James Beard finalist and Michelin starred Executive Chef J. Trent Harris. Our menu highlights exceptional cuts of Japanese and American wagyu beef alongside pristine seafood. The meal is complemented by a deeply curated selection of wine and sake. With its intimate setting, Koshu Club invites guests to settle in for an evening that is both sophisticated and transportive.

We’re looking for a Chef de Partie who is responsible for leading a designated station with precision and consistency, supporting the flow of service, maintaining refined kitchen systems, and upholding the highest standards of execution and organization.

Experience matters, but so do attitude and sensibility. We value individuals who approach service as a craft: calm, aware, and exacting. Guest awareness is essential here, but always professional, never performative. Our kitchen operates with quiet discipline and respect for both product and guest experience.

If you take pride in craft, value structure and accountability, and want to work in an environment built on excellence and intention, we would like to talk to you.

Requirements

Fine dining experience required; Michelin-level experience strongly preferred

Strong technical foundation and station proficiency

Positive attitude with a disciplined, professional approach

Careful attention to detail and consistency

Strong sense of urgency with clear, concise communication

Ability to work cleanly, efficiently, and with intention

Punctuality and reliability

Strong organization skills and ambition

Team-oriented mindset with leadership capability

Professional appearance with close attention to care and grooming

Ability to communicate and work in English; additional languages beneficial

Commitment to excellence and continuous improvement

Desire to learn and refine craft

Requirements

Lead and maintain full ownership of a designated station during prep and service

Execute dishes with precision, consistency, and adherence to established standards

Oversee mise en place, prep lists, and station readiness at all times

Work closely with chefs to support service flow and timing

Collaborate with BOH team to ensure quality, consistency, and standards are met

Maintain the highest standards of cleanliness, organization, and food safety

Monitor product quality, storage, and minimize waste through proper handling

Train and support junior team members as needed

Follow direction with accuracy while demonstrating independence within your role

Uphold all operational standards and report any equipment or product issues

Strive for continuous improvement by actively incorporating feedback

Required Years of Experience

3+ years in the hospitality industry with proven experience as an Executive Sous Chef, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant.

Benefits & Perks

Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!

Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)

Physical Demands

Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces

Required to stand and walk for extensive periods of time without breaks during busy times

Required to be able to lift or move up to 50 pounds without assistance

"Passionately pursuing the perfect dining experience — one guest at a time"