What are the responsibilities and job description for the Chef de Partie position at Demi?

Demi is an intimate 20-seat, tasting menu only restaurant in the North Loop of downtown Minneapolis. Our entire team, including culinary, hospitality, and dishwashing professionals, is only 17 people. We are looking for a motivated, curious, and team-oriented individuals to join our team.

Applicants must have experience in fine dining or upscale restaurants, have a positive attitude, and prioritize discipline. Being goal oriented and self-driven is a must. We pride ourselves in teaching our team members the tools it takes to become a Chef and leader in this profession. What you give us is what we give back. We believe our culture is our greatest asset. Every person on Demi's team is responsible for providing all 40 guests we serve every night a personal, authentic and memorable experience. Cooks are trained to deliver steps of service in partnership with the hospitality team making desire and comfort with guest interaction a requirement. Demi is open Wednesday through Sunday and this position requires four days of work per week.

Benefits and Compensation:

This position receives a base rate (minimum wage) plus a portion of a 21% hospitality charge collected on all guest checks. This charge is not a gratuity or a tip. Employees performing direct service may also receive tips separate and apart from the hospitality charge.

The hourly range provided here ($20-30/hr) is an estimate of total compensation including a typical share of hospitality charge as well as tips for direct service, not the base rate.

Paid time off is available for use as soon as it is accrued.
Employer-subsidized health, dental, accident, life, and short term disability insurance plans are available after 90 days of employment.
A 401(k) retirement plan with company matching is available after one year and 1,000 hours worked.
Free and unlimited access to Employee Assistance Program (EAP) services.
Discounted employee dining at sister restaurant Spoon and Stable.

Soigné Hospitality Group was created by Chef Gavin Kaysen, chef and owner of Spoon and Stable, Demi, Bellecour Bakery, KZ Provisioning, and GK at Home. We believe that taking care of employees is the best way to take care of our guests. With that in mind, we work hard to create work environments that are inspirational and exciting and offer opportunities for professional development throughout the duration of every team member’s tenure. Last but certainly not least, we are an equal opportunity employer and prohibit discrimination and harassment of any kind based on age, race, gender, sexual orientation, religion, national origin, disability, or any other consideration made unlawful by federal, state, or local laws.

Salary : $20 - $30

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