Warrenton Chef de Partie

Silver Branch is synonymous with Gemütlichkeit—a spirit of warmth, camaraderie, and genuine hospitality that creates a welcoming, elevated taproom experience. Our cuisine plays a central role in bringing that experience to life, and we’re seeking a Chef de Partie with a “can do” attitude to partner with the Head Chef and Sous Chef in pairing our sought after pizza and elevated pub fare with our award-winning beer.

Chef de Partie Job Description

As Chef de Partie at Silver Branch Warrenton Station, you are a skilled culinary professional who serves as a leader within the kitchen while remaining hands-on in daily food production. This role supports the Head Chef by maintaining exceptional food quality, upholding kitchen standards, mentoring team members, and helping ensure smooth daily operations.

The Chef de Partie is expected to lead by example through professionalism, organization, and consistency. Success in this role comes from balancing technical cooking skills with the ability to develop others, solve problems, and contribute to a positive, high performing kitchen culture.

Key Responsibilities

• Prepare and execute menu items according to Silver Branch recipes, specifications, and presentation standards
• Lead assigned stations during service while maintaining speed, accuracy, and consistency
• Ensure food quality meets company standards before leaving the kitchen
• Assist with daily prep production and station readiness
• Monitor product quality and minimize waste through proper handling and rotation
• Lead by example through professionalism, accountability, and teamwork
• Support the training and development of new and existing kitchen team members
• Coach teammates through positive, constructive feedback
• Help maintain a calm, organized, and solution-oriented kitchen during service
• Reinforce company standards for food quality, cleanliness, and guest satisfaction
• Assist with inventory counts, receiving deliveries, and product organization
• Help monitor pars and communicate product needs to kitchen leadership
• Support opening and closing procedures
• Ensure equipment is properly cleaned and maintained
• Identify opportunities to improve kitchen efficiency and organization
• Maintain strict adherence to food safety and sanitation standards
• Ensure proper labeling, dating, storage, and FIFO rotation
• Maintain a clean, organized workstation throughout each shift—not just at closing
• Help establish and reinforce high standards for cleanliness throughout the kitchen
• Represent Silver Branch at off-site events, brewery dinners, and community engagements as needed

Leadership Expectations

• Foster a positive and respectful team environment
• Coach teammates through teaching rather than criticism
• Hold themselves and others accountable to company standards
• Remain calm and solution-focused during busy service
• Demonstrate professionalism, reliability and integrity
• Leave every station better than you found it
• Teach first, correct second. Great leaders develop people, not just products
• Protect consistency, Every guest should receive the same quality meal every visit
• Own the outcome. If you notice a problem, take responsibility for helping solve it rather than assuming someone else will

Knowledge, Skills & Qualifications

• 2+ years of high volume kitchen experience preferred
• Previous leadership or trainer experience is a plus
• Strong operational knowledge of kitchen systems, food cost control, inventory management, and labor optimization
• Strong understanding of food safety and sanitation practices
• Proficiency with Microsoft Office (Excel, Word); familiarity with inventory tracking systems, GoTab, and 7Shifts is a plus
• Extensive culinary experience, including strong knowledge of cooking techniques, dough preparation, sauce making, and high-quality food execution
• Demonstrated ability to lead, motivate, and develop teams in a collaborative and accountable environment
• Ability to multitask in a fast-paced environment
• Strong knife skills and mastery of fundamental and scratch cooking techniques
• Commitment to continuous learning and professional development; culinary certifications or ongoing education are a plus
• Current ServSafe Manager Certification (or ability to obtain within 30 days of hire)
• Fluency in English required, bi-lingual in Spanish preferred
• Passion for pizza is highly valued

Physical Requirements

• Ability to lift and carry at least 50 lbs regularly and up to 100 lbs occasionally
• Capable of standing and working on your feet for extended periods in a fast-paced kitchen environment
• Ability to bend, kneel, stoop, reach, and squat frequently while managing kitchen operations and supporting service
• Able to push, pull, and move equipment, inventory, and supplies as needed
• Comfortable working in a range of conditions, including cold storage (~30°F), high-heat kitchen environments (100°F+), and elevated noise levels
• Tolerance for exposure to fumes, odors, smoke, and other typical kitchen conditions
• Flexibility to work extended hours as needed
• Willingness to work nights, weekends, holidays and special events
• Ability to maintain stamina, focus, and efficiency during long shifts and high-volume service periods