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About the Role
Big Slick is seeking a Chef de Partie to manage a station, maintain food and service quality standards, and participate actively in daily service. This role involves cooking over live fire, executing tableside preparations, and training Commis cooks.
Responsibilities
- Maintain food and service quality standards.
- Full and active participation in daily service in proper uniform.
- Maintain fine dining service standards.
- Own a station from setup to breakdown.
- Cook over live fire, from dry-aged steaks to game and seasonal dishes.
- Execute tableside preparations with confidence.
- Prep, portion, and build sauces and mise en place.
- Guide and support Commis cooks.
- Keep station clean, organized, and food-safe.
Requirements
- Skilled cook with solid line experience in a professional kitchen.
- Confident in classic technique, knife work, and cooking proteins to temperature.
- Hard worker who jumps in without being asked and stays steady when service gets rough.
- Detail-oriented.
- Good teammate who takes feedback well and gives it fairly.
- Comfortable on your feet, near an open fire, and lifting up to 50 lbs.
- Available evenings, weekends, and holidays.
- Holding a Texas Food Handler Card, or willing to get one before your start date.
Skills
- Live-fire cooking
- Dry-aging experience
- Classic technique
- Knife work
- Cooking proteins
- Tableside preparations
Location
- East 6th Street, Austin
Work Type
- Full-time
Experience Level
- Line experience
Education Level
- Texas Food Handler Card
Salary/Compensations
- $50,000-$70,000 annually
- $9/hour plus tips
Benefits
- Health insurance
- 401(k)
- Employee discounts
- Paid time off
- Vision insurance
- 401(k) matching
- Dental insurance
About the Company
- Big Slick is an intimate boutique steakhouse and bar from Michelin-starred chefs and Austin-based husband-and-wife duo Phillip Frankland Lee and Margarita Kallas-Lee.
- We cook premium beef, game, and seasonal ingredients over live fire, using classic French technique.
- Our beef comes exclusively from Lobel's of New York and is dry-aged in-house.
- Our tableside preparations put the kitchen's craft in front of the guest.