Chef de Partie

ABOUT PERLEEPerlee is rooted in a hospitality-first approach to wine estate experience where every detail is considered, every guest is known, and every visit is worthy of remembrance. Our intimate experience welcomes a maximum of 36 guests per day, Wednesday through Sunday, guided by a culinary team carrying 3-Michelin-star credentials.

We are offering a pre-fix lunch tasting menu with pairings. The menu will be hyper sessional focusing on Pacific North West ingredients. We are purpose-built for those who know the difference and aspire, alongside us, toward recognition that matters: Michelin stars, James Beard distinction, and a place among the worlds most celebrated sparkling wine houses, including our ambition to become a Krug Ambassador property.

OUR COMMITMENT TO

PEOPLEHigh turnover is not an industry inevitability it is a symptom of how people are treated. We are building something different. The cooks who open Perlee should still be here when we earn the recognition we are working toward.

We pay above industry standard, protect days off, and treat the wellbeing of our team as seriously as the food on the plate.

Living wage compensation above Oregon industry standardStructured mentorship with 3-Michelin-star culinary leadershipBrigade involvement in menu development and seasonal creative processSustainable scheduling; PTO and vacation Community-first hiring rooted in the Willamette ValleyKEY RESPONSIBILITIESOwn your station execute every component with precision, consistency, and carePrepare mise en place to an exacting standard; your station reflects your craftExecute tasting menu courses in close coordination with culinary leadershipCollaborate with the Executive Chef on seasonal menu development and refinementWork in close partnership with front of house to support seamless wine-and-food pairing experiencesMaintain strict food safety, sanitation, and kitchen hygiene at all timesMentor commis chefs and contribute to a culture of continuous improvementMonitor station inventory and communicate proactively with the Sous Chef

WHAT WE ARE LOOKING

FORPreferred 2-3 years in a fine dining ultra-premium kitchen or Michelin - recognized. We are willing to work with the applicants with the drive and aspirations to achieve these standards Experience with tasting menu or multi-course format strongly preferredClassical technique as foundation; intellectual curiosity and refinement on topFamiliarity with terroir-driven, seasonal cuisine and hyper-local sourcingAn appreciation for wine and a genuine desire to learn within a sparkling wine programExceptional knife skills, station management, and attention to detailCollaborative spirit ego checked, standards un-compromisedCurious nature and a drive to learn

COMPENSATION

& BENEFITSCompetitive hourly rate commensurate with experience Health insurance: medical and dental Staff meals Learning & development opportunities with a Michelin-pedigreed leadership team

PHYSICAL & SCHEDULING REQUIREMENTS

Ability to stand for extended periods and lift up to 50 lbsMust be able to work Wednesday through Sunday service scheduleMust be at least 18 years of ageMust hold or be able to obtain an Oregon Food Handler CertificateHOW TO APPLYTo apply, send a current CV and a brief cover letter to the hiring team. Tell us where you have cooked, what drives you at the stove, and why Perlee is the right next step for you. Applications without a cover letter will not be considered.

Perlee is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or veteran status.

Staffing agencies and recruiters: please do not contact us regarding this position.