Chef de Partie - Koshu Club

Our Michelin-starred restaurant group is seeking an experienced Chef de Partie for our 50-seat fine dining restaurant, Koshu Club.

Koshu Club is an elegant dining experience inspired by the classic Shōwa-era supper clubs of Japan. Led by MUJŌ’s Executive Chef J. Trent Harris and Chef de Cuisine Keith Miller, the menu bridges washoku (和食) and yōshoku (洋食) traditions with a contemporary sensibility.

We’re looking for a Chef de Partie who is responsible for leading a designated station with precision and consistency, supporting the flow of service, maintaining refined kitchen systems, and upholding the highest standards of execution and organization.

Experience matters, but so do attitude and sensibility. We value individuals who approach service as a craft: calm, aware, and exacting. Guest awareness is essential here, but always professional, never performative. Our kitchen operates with quiet discipline and respect for both product and guest experience.

If you take pride in craft, value structure and accountability, and want to work in an environment built on excellence and intention, we would like to talk to you.

Requirements

• Fine dining experience required; Michelin-level experience strongly preferred
• Strong technical foundation and station proficiency
• Positive attitude with a disciplined, professional approach
• Careful attention to detail and consistency
• Strong sense of urgency with clear, concise communication
• Ability to work cleanly, efficiently, and with intention
• Punctuality and reliability
• Strong organization skills and ambition
• Team-oriented mindset with leadership capability
• Professional appearance with close attention to care and grooming
• Ability to communicate and work in English; additional languages beneficial
• Commitment to excellence and continuous improvement
• Desire to learn and refine craft

Requirements

• Lead and maintain full ownership of a designated station during prep and service
• Execute dishes with precision, consistency, and adherence to established standards
• Oversee mise en place, prep lists, and station readiness at all times
• Work closely with chefs to support service flow and timing
• Collaborate with BOH team to ensure quality, consistency, and standards are met
• Maintain the highest standards of cleanliness, organization, and food safety
• Monitor product quality, storage, and minimize waste through proper handling
• Train and support junior team members as needed
• Follow direction with accuracy while demonstrating independence within your role
• Uphold all operational standards and report any equipment or product issues
• Strive for continuous improvement by actively incorporating feedback

Required Years of Experience

3+ years in the hospitality industry with proven experience as an Executive Sous Chef, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant.

Benefits & Perks

Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!

Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)

Physical Demands

• Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces
• Required to stand and walk for extensive periods of time without breaks during busy times
• Required to be able to lift or move up to 50 pounds without assistance

" Passionately pursuing the perfect dining experience — one guest at a time"