Chef de Partie

Chef de Partie for a Two-Michelin Star Fine Dining restaurant in Sonoma Enclos is a new fine dining restaurant located in downtown Sonoma. Helmed by Chef Brian Limoges (Atelier Crenn, Quince, Birdsong, Saison) the restaurant focuses on seasonally driven cuisine inspired by Sonoma, as well as an eclectic array of cuisines and techniques. Enclos has recently been awarded a Two Star Michelin award within the first six months of opening, as well as the prestigious Green Star award for our efforts in sustainability. Enclos has a fully operational 16-acre farm that we source the majority of our produce from. This is an opportunity to grow and learn with a Michelin rated restaurant, and to cultivate and create a culture of accountability through positivity and teamwork. The Chef de Partie is responsible for overseeing and ensuring quality standards for all assigned areas. The position will have occasional contact with guests so a quality of warmth, with a genuine hospitality nature and willingness to assist the guest, is paramount to achieving our goals for an elevated and memorable guest experience. Must be open to constructive feedback and a willingness to adjust to being better every day.

Ideal qualifications:

Minimum 1-2 year work experience in a Michelin rated restaurant •Required• Commitment to quality, excellence, and genuine hospitality Passion for creating unique guest experiences, food, and beverage Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints Ability to listen, communicate, and make connections Commitment to quality technique and continued refinement of skills Commitment to constant growth and professional development Our restaurant will be open for dinners only, Wednesday through Saturday Compensation $70,000.00/year, 401k, health care, dental, and vision. You can also email us your resume at Careers@EnclosSonoma.com