Chef de Partie

The Ives is a modern Grill Room rooted in the landmark Chicago Athletic Association, where classic American dining rituals are reimagined by Chef Partner Chris Pandel and Boka Restaurant Group. Grounded in craftsmanship and seasonality, the experience blends a nostalgic menu with lively, interactive hospitality—from circulating carts to tableside moments—creating a dining room that feels timeless.

Working closely with the Executive Chef and kitchen leadership team, the Chef de Partie is responsible for executing dishes with consistency, precision, and care. This role plays a key part in maintaining kitchen standards, supporting service flow, and contributing to a clean, organized, and high-performing BOH team.

• Assist with the preparation and portioning of raw fish, cooked items, vegetables and desserts.

• Prep, organize and execute station to meet established methods and ensure it is maintained throughout the entirety of time before, during, and after service.

• Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment.

• Knows and complies consistently with restaurants’ standard portion sizes, cooking methods, quality standards, and kitchen rules, polices, and procedures.

• Prepare and stock the station with all necessary ingredients and tools before service.

• Refill and rotate ingredients as needed throughout the shift, keeping items covered, labeled, and at safe temperatures.

• Follow plating standards to ensure all items are consistently presented.

• Assist in maintaining prep lists and completing assigned tasks before and after shifts.

• Handle knives and delicate ingredients with care and attention to safety.

• Clean cutting boards, knives, and station surfaces frequently to avoid cross-contamination.

• Take special care when preparing orders for guests with dietary restrictions or allergies and follow all related protocols.

• Communicate clearly with other staff to ensure timely service and product availability.

• Follow opening and closing procedures, including cleaning, labeling, and storing ingredients.
• Maintain a clean, organized, and food-safe prep area at all times.
• Maintains a polished, guest-ready appearance daily to reflect professionalism in this guest-facing role.

• Prior experience in a professional kitchen preferred
• Basic knowledge of cooking techniques, knife skills, and kitchen equipment
• Able to work efficiently in a fast-paced, high-volume environment
• Strong attention to detail and commitment to consistency
• Team-oriented with a positive and collaborative mindset
• Open to feedback and committed to continuous improvement
• Maintain all required health and sanitation certifications
• Professional, reliable, and punctual

• Be part of a collaborative kitchen focused on quality, consistency, and growth
• Work alongside a team that values mentorship, development, and teamwork
• Opportunity to grow within Boka Restaurant Group, who prioritize internal advancement and long-term careers

Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, 401(k) program, paid sick leave, career mentorship and growth potential, and dining incentives across our 20+ establishments!

• Lift and move up to 25 pounds frequently and up to 50 pounds occasionally
• Safely and effectively use all necessary kitchen tools, equipment, and cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the kitchen
• Ability to work in hot, cold, and fast-paced environments