Chef de Partie

The Chef de Partie supports daily culinary operations at Lazy Bear, a two-Michelin-starred fine-dining restaurant. Responsibilities include preparing and executing assigned menu components according to established recipes, presentation standards, and service requirements; organizing and maintaining an assigned kitchen station; assisting with mise en place, cooking, plating, and quality control; handling ingredients according to food safety and sanitation standards; monitoring proper storage and inventory; collaborating with chefs and other kitchen team members during service; and maintaining a clean, efficient, and professional work environment consistent with Michelin-level culinary standards.

Candidates should have formal culinary education and/or relevant professional experience in fine dining, luxury hospitality, or high-volume culinary operations. Previous experience in a Michelin-starred restaurant is preferred but not mandatory. Strong knowledge of food preparation, cooking techniques, sanitation, kitchen organization, and mise en place is required. Candidates should demonstrate attention to detail, consistency, professionalism, teamwork, and the ability to perform efficiently in a fast-paced kitchen. Experience with refined plating and quality ingredients is preferred, along with strong communication skills, a positive attitude, and a willingness to learn.

Pay rate: $20+ per hour, based on the participant’s experience and qualifications.

Two-Michelin-star training, chef mentorship, tasting-menu exposure, seasonal ingredients, cultural exchange, and staff meals.

Chef David Barzelay’s culinary philosophy combines modern technique with seasonality, ingredients inspired by the natural environment, and elements of American culinary nostalgia. Lazy Bear describes its concept as a modern American dinner party, emphasizing not only exceptional cuisine but also hospitality and the shared dining experience.

Candidates should demonstrate genuine enthusiasm for learning within this highly professional culinary environment. They should be receptive to guidance and feedback from Chef Barzelay and the culinary leadership team and show an interest in developing advanced preparation, cooking, plating, organization, quality-control, and service-execution skills. Candidates must possess strong communication skills, a positive attitude, adaptability, discipline, and respect for established kitchen standards. The ideal candidate is motivated to expand their culinary knowledge while contributing professionally to a collaborative team operating at the standards expected of a two-Michelin-starred restaurant.