Chef de Partie - Fine Dining Tasting Menu (One Seating / 16 Guests)

Location:

Forage Breckenridge -

Breckenridge, CO Job Type:

Full-time Pay:

$28.00 per hour + Service Charge & Tip Pool (Substantial earning potential beyond base) Step into an Intimate Culinary Theater at 9,600 Feet Leave the chaos of high-volume line cooking behind. At Forage Breckenridge, dining is not turn-and-burn—it is a live storytelling experience. Every evening, we host a single seating of just 16 guests around one communal table for an avant-garde, multi-course culinary journey rooted in Colorado's rich history, mountain terrain, mining heritage, and wild, micro-seasonal ingredients. We are seeking a passionate, technique-driven Chef de Partie ready to push creative boundaries. Here, the kitchen is completely open and guest-facing: you won't just cook behind a line—you will finish plates tableside, interact with guests, and present the story behind every element. What You'll Do Learn from the

Best:

Work shoulder-to-shoulder with Michelin-pedigreed chefs, mastering progressive techniques, precise butchery, high-level pastry, fermentations, and hyper-seasonal preservation.

Push Creative Frontiers:

Collaborate on micro-seasonal menus that translate alpine flora, indigenous game, local agriculture, and regional folklore into modern culinary art. Own the

Station:

Manage mise en place with surgical precision for an ultra-focused 16-cover service where every plate must be flawless. Engage the

Room:

Present and describe courses directly to our 16 guests, sharing the cultural inspiration, ingredient provenance, and technical craft behind each dish.

Maintain Culinary Standards:

Uphold immaculate sanitation, station organization, and respect for premium, small-batch ingredients. What We're Looking For 2+ years of culinary experience in high-end, fine dining, or tasting-menu kitchens (Michelin, James Beard, or Forbes-rated kitchen experience is a strong plus). Relentless passion for creative gastronomy, flavor balance, and immaculate plating aesthetics. Confident verbal communication and hospitality instincts—you thrive in an open, guest-facing kitchen environment. Deep curiosity about regional terroir, wild foraging, heirloom ingredients, and contemporary cooking methods. High level of professional discipline, humility, and eagerness to elevate your craft daily.

Compensation & Benefits Base Pay:

$28.00 / hour

Additional Compensation:

Equitable pooled service charge and guest gratuities

Shift Meal:

Wholesome family meal before each service

Creative Exposure:

Direct input into testing, development, and R&D for seasonal menu evolutions

Growth:

Hands-on mentorship tailored to elevate you toward Sous Chef and Executive Chef roles in the fine-dining world How to

Apply:

Submit your resume and a short note detailing the most exciting dish you've prepared or conceptualized recently. Applications are accepted on an ongoing basis.

Pay:

$28.00 per hour

Benefits:

Paid sick time

Work Location:

In person