Chef de Partie

Benefits:

• Health insurance
• 401(k)
• Employee discounts
• Wellness resources

Run Your Own Station


Behind an unmarked door on East 6th Street, past a candlelit bar and a set of velvet curtains, there's a kitchen built around a wood-burning hearth. We're looking for a Chef de Partie who can hold a station and keep improving.


Big Slick is an intimate boutique steakhouse and bar from Michelin-starred chefs and Austin-based husband-and-wife duo Phillip Frankland Lee and Margarita Kallas-Lee. We cook premium beef, game, and seasonal ingredients over live fire, using classic French technique. Our beef comes exclusively from Lobel's of New York and is dry-aged in-house, and our tableside preparations put the kitchen's craft in front of the guest.



The Overview
Responsible for or assisting in all daily operations of the kitchen, including but not limited to: maintaining food and service quality standards. Full and active participation in daily service in proper uniform. Maintain fine dining service standards in cadence with the dining experience.
 
You'll own a station from setup to breakdown: your prep, your standards, your plates. You'll be trusted with the hearth, and you'll help train our Commis cooks along the way. We care less about where you've worked than about how you cook and how hard you're willing to work.

Duties of the Shift

• Run your station and make sure every plate leaves the pass right
• Cook over live fire, from dry-aged steaks to game and seasonal dishes
• Execute tableside preparations with confidence
• Prep, portion, and build the sauces and mise en place that keep service running
• Guide and support Commis cooks
• Keep your station clean, organized, and food-safe
  
  

The Skills needed
A skilled cook with solid line experience in a professional kitchen, ideally a busy one

• Confident in classic technique, knife work, and cooking proteins to temperature
• A hard worker who jumps in without being asked and stays steady when service gets rough
• Detail-oriented, because the small things matter here
• A good teammate who takes feedback well and gives it fairly
• Comfortable on your feet, near an open fire, and lifting up to 50 lbs
• Available evenings, weekends, and holidays
• Holding a Texas Food Handler Card, or willing to get one before your start date
  Bonus: live-fire or dry-aging experience

Pay and Perks

 Pay: 

• Can expect to make between $50,000-$70,000 annually with an hourly rate of $9/hour plus tips.
• The chance to cook over live fire alongside Michelin-starred chefs
• Health Benefits, 401K w/ matching, 
• A tight-knit, chef-driven team that promotes from within

A place in one of East Austin's most talked-about restaurants