Chef de Partie

CHEF DE PARTIE

Vendador Luxury Private Dining | Chicago, IL
Part-Time • Hourly • Variable Schedule Based on Event NeedsAbout Vendador

Vendador is Chicago's premier luxury private dining company, delivering luxury culinary experiences that transcend traditional restaurant settings. Founded in 2021 by Chef Francis Pascal, our mission is to curate joyous core memories by importing an entire fine dining ecosystem to clients, transforming any space into a dining destination. We bring Michelin-trained expertise through personalized tasting menus for private events throughout the Chicagoland area.

Position Overview

We are seeking a part time  Chef de Partie to join our AM culinary team on a flexible, event-based schedule. The ideal candidate will maintain the highest standards of cleanliness and execution while demonstrating a passion for high-level culinary technique and a genuine desire to learn and constantly improve alongside Executive Chef Francis Pascal. This role has the option to grow into a full time position, performance dependent.

This role requires adaptability, as your schedule will vary week to week based on event needs. Expected hours are generally 10am-2pm, or in and around there. Sometimes earlier for afternoon events, sometimes later for pre-event prep days. 

Who You Are

The successful Chef de Partie will embody Vendador's core values:

• Going Above and Beyond – You exceed expectations in every dish and take initiative with learning and supporting the team
• Devotion – You are deeply committed to your craft, clients, and team members
• Integrity – You operate with honesty and unwavering ethical standards in the kitchen
• Humility – You approach your work with openness to learning and genuine respect for others

You bring previous experience from high-end collaborative environments. Priority will be given to candidates with fine dining and Michelin-starred restaurant experience.

Essential Qualifications Required Skills & Experience

• 2-4 years of professional kitchen experience in fine dining environments
• Proven experience in Michelin-starred or equivalent high-caliber kitchens strongly preferred
• Exceptional knife skills and advanced culinary techniques
• Meticulous attention to detail with high standards for cleanliness
• Ability to work efficiently under pressure while maintaining composure and professionalism
• Strong organizational skills and ability to manage prep lists independently
• Flexibility to work variable schedules

Personal Attributes

• Perfectionist mentality regarding food quality and kitchen cleanliness
• Hunger for continuous improvement and mastery of technique
• Passion for seasonal, ingredient-driven cuisine
• Collaborative mindset with strong communication skills
• Professional demeanor suitable for interacting with high-end clientele

Quality & Standards

• Uphold rigorous cleanliness standards throughout prep and service
• Monitor cooking temperatures, seasoning, and plating with unwavering attention to detail
• Minimize waste through proper portioning and storage techniques
• Maintain food safety compliance and DOH regulations at all times

Operational Support

• Set up and break down kitchen station
• Assist with loading/unloading equipment and ingredients
• Maintain organization of kitchen equipment and storage areas
• Support team members across all kitchen operations as needed

What We Offer

• Competitive Compensation – Commensurate with experience and skill level, $19-27 per hour.
• Mentorship Opportunity – Direct learning from Executive Chef Francis Pascal and exposure to Michelin-level standards
• Creative Environment – Work with exceptional seasonal ingredients and execute innovative tasting menus
• Flexible Schedule – Variable hours based on event calendar (typically 15-20 hours per week)
• Intimate Team Culture – Small, dedicated team where your contributions directly impact success
• Professional Growth – Opportunity to develop skills in a full time luxury private dining context

Schedule Expectations

This position operates on a variable weekly schedule determined by our event calendar. You will work an average 20 hours per week depending on event bookings, with the opportunity for the position to grow into full time.

Availability Requirements:

• Must be available for morning prep hours
• Impeccable time management and commitment required. We live a culture of support and respect for our team and have zero tolerance for tardiness

Work Environment

Our culinary team operates from our private kitchen at The Hatchery (135 North Kedzie Avenue, Chicago), conveniently located off the CTA Green Line. However, events take place throughout the Chicagoland area in client homes, private venues, and unique event spaces if you were available to support events.

Physical Requirements:

• Ability to stand for extended periods (6-12 hours)
• Lift and carry up to 50 pounds regularly

How to Apply

To apply for the Chef de Partie position, please submit:

1. Resume highlighting your culinary experience and relevant positions
2. Brief cover letter addressing:
   • Your fine dining and/or Michelin restaurant experience
   • What draws you to working with Vendador and Chef Francis Pascal
   • Your culinary philosophy and approach to continuous improvement

Vendador is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all team members.

Ready to elevate your culinary career? Apply today.