Our Michelin-starred restaurant group is seeking an experienced Chef de Partie for our 50-seat fine dining restaurant, Koshu Club.
Koshu Club is an elegant dining experience inspired by the classic Shōwa-era supper clubs of Japan. Led by MUJŌ’s Executive Chef J. Trent Harris and Chef de Cuisine Keith Miller, the menu bridges washoku (和食) and yōshoku (洋食) traditions with a contemporary sensibility.
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"