Chef de Partie - Opening Team!

**WHO WE ARE** Level99 is a sprawling playground designed for adults with over 50 life-sized mini-games where Players dodge axes, crack puzzles, and outsmart real-world challenges. Each game lasts about 1–4 minutes and is built for 2–6 people to play together. One ticket to Level99 unlocks access to all of our games including Challenge Rooms, Player-vs-Player duels, and an art scavenger hunt. We save your progress each time you play so you can earn rewards and climb our coveted leaderboard. Alongside the games, Level99 offers a full-service bar and award-winning restaurant – featuring scratch-cooking, local craft beers, handmade cocktails, and a variety of event spaces. Level99 has locations in Natick, MA, Providence, RI, Tysons, VA, Disney Springs, FL, and is opening in West Hartford, CT, Paramus, NJ, King of Prussia, PA, and Raleigh, NC. Level99 is backed by Act III Holdings, led by Panera founder Ron Shaich, and we have a talented team that has worked on successful entertainment projects ranging from 5 Wits to Walt Disney Imagineering. Visit [](http://www.level99.com/) for more details. **Level99 Corbin's Corner in West Hartford, CT - coming soon!** ### OVERVIEW The role of Chef de Partie is to support the Chef de Cuisine & Sous Chefs in the successful day to day BOH operations. This “on the field captain” position is proficient at all positions on the line and in prep, and sets an example for, and actively works with, other line and prep cooks on food safety, adherence to specifications, cleanliness, organization and overall structure of each shift. ### RESPONSIBILITIES - Primary role as BOH Event Captain, working closely with CDC, Sous Chef, and event team to ensure successful event execution - Works with the team to make sure stations are stocked for the next shift coming in. If stations are at risk of not being fully stocked before the next shift comes in, it is your responsibility to assist in stocking them. - Assist CDC and Sous Chef to ensure lines cooks are completing prep sheets properly for next shift/day - Running Expo as needed when CDC and/or Sous Chef are not available or present - Walk in organization and cleanliness - Communicates with CDC and Sous Chef on appropriate corrective action to staff members on spec adherence and/or nonproductivity - Assisting in prep as needed - Checking dish chemicals are full and being properly utilized - Making sure all food prepped that day is packaged or wrapped for the night (Should be delegated, but needs to be done). - Tracking and Covering breaks as needed - Following through with any cleaning tasks assigned to the team members on shift - Noting any shift notes in the manager log when CDC and or Sous Chef not present - Works with BOH leadership team on assigning and timely execution of Jolt Checklists - Ensuring ticket times of 15 minutes or less during lunch service, during dinner service ensuring that food is consistently moving and ticket times remain around 15-18 minutes or less. - Other duties, as assigned ### MUST-HAVE SKILLS - Minimum 5 years as a line cook or prep cook level, in a high-volume F&B business - High School education or equivalent or B.S. in Hospitality Management, Culinary, or other related degree - ServSafe Certified - Ability to work well under pressure in a fast paced, ever changing work environment - Excellent verbal and written communication skills - Highly organized with strong attention to detail - High integrity and professionalism - A positive, joyful, upbeat and energetic attitude – leading by example - Ability to work a flexible schedule based on business needs which will include days, nights, weekends and holidays as well as emergency responsiveness as required - Able to work 8 hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time, walk up and down stairs - Able to grasp, reach overhead, push, lift and carry up to 50 pounds ### OTHER DESIRABLE (BUT NOT NECESSARY) SKILLS & EXPERIENCE INCLUDE - Multilingual