BOKA Restaurant Group
Chef de Partie
BOKA Restaurant Group and the Chicago Athletic Association are currently seeking a
Chef de Partie
to join their team at our new restaurant concept,
Modosuji .
Pay Range $28.00/hr - $28.00/hr
About the Restaurant Midōsuji is an intimate nouvelle omakase experience inspired by the cultural kinship between Osaka and Chicago, two sister cities that share a spirit of innovation, resilience, and artistry. Named after Osaka’s iconic ginkgo tree-lined boulevard, the restaurant channels the unique connection with Midōsuji Street and its Chicago counterpart, the Magnificent Mile, through a design and dining philosophy that bridges heritage and modernity.
General Description The Chef de Partie role is responsible for the preparation, assembly, and presentation of all food and menu-related items with a strong focus on consistency, cleanliness, and food safety. This includes preparing and handling raw fish, rice, vegetables, proteins, garnishes, and desserts, as well as supporting overall kitchen prep and cleanliness. During service, this is a guest‑facing role where the cook will interact directly with guests and serve dishes across the counter. A polished appearance, clear communication, and an emphasis on hospitality are essential to delivering an exceptional guest experience. Please note this position requires night and weekend availability.
Benefits & Perks
Health, Dental, and Voluntary Benefits Package (available after 90 days)
Employer-sponsored mental health and resource program
Paid sick leave
401(k) program
Career mentorship and growth potential
Dining incentives across our 20+ establishments
Key Responsibilities
Assist with the preparation and portioning of raw fish, cooked items, vegetables and desserts.
Cook and season sushi rice according to established methods and ensure it is maintained at proper temperature during service.
Slice fish and other ingredients with precision for hand rolls and other cold dishes as instructed by Chefs.
Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment.
Know and comply consistently with restaurants’ standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, 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.
Maintain a polished, guest‑ready appearance daily to reflect professionalism in this guest-facing role.
Physical Requirements
Lift and move up to 25 pounds regularly and occasionally up to 50 pounds.
Stand for extended periods in a fast-paced environment.
Perform repetitive hand and arm motions such as slicing, rolling, and plating.
Work Environment
Work in both cold and hot environments (e.g., coolers, under heat lamps).
Exposure to raw seafood, sharp knives, and slippery surfaces.
Will be required to work evenings, weekends, and some holidays.
Boka Restaurant Group operates on a seven-day per week schedule; consistent and reliable attendance is mandatory.
Expectations
Hospitable: uphold high standards of guest service and find ways to go above and beyond guests’ expectations.
Positive, personable, and professional: bring positive energy and communicate politely, directly and effectively with teammates, managers, and guests.
Flexible: willing to do what is asked to benefit the Group as a whole.
Accountable and responsible: follow through on commitments with urgency and consistency.
Solution-oriented: quickly identify problems and offer thoughtful, achievable, and appropriate solutions.
Ambitious and self-aware: continually push yourself forward, learn, seek improvement, and receive feedback.
An ambassador of BRG: be professional, courteous, and respectful of all restaurants in the industry.
If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!
Boka Restaurant Group is an equal opportunity employer.
More detail about Midosuji at Chicago Athletic Association part of BOKA Restaurant Group, please visit https://culinaryagents.com/entities/964161-Midosuji-at-Chicago-Athletic-Association
#J-18808-Ljbffr
Chef de Partie
to join their team at our new restaurant concept,
Modosuji .
Pay Range $28.00/hr - $28.00/hr
About the Restaurant Midōsuji is an intimate nouvelle omakase experience inspired by the cultural kinship between Osaka and Chicago, two sister cities that share a spirit of innovation, resilience, and artistry. Named after Osaka’s iconic ginkgo tree-lined boulevard, the restaurant channels the unique connection with Midōsuji Street and its Chicago counterpart, the Magnificent Mile, through a design and dining philosophy that bridges heritage and modernity.
General Description The Chef de Partie role is responsible for the preparation, assembly, and presentation of all food and menu-related items with a strong focus on consistency, cleanliness, and food safety. This includes preparing and handling raw fish, rice, vegetables, proteins, garnishes, and desserts, as well as supporting overall kitchen prep and cleanliness. During service, this is a guest‑facing role where the cook will interact directly with guests and serve dishes across the counter. A polished appearance, clear communication, and an emphasis on hospitality are essential to delivering an exceptional guest experience. Please note this position requires night and weekend availability.
Benefits & Perks
Health, Dental, and Voluntary Benefits Package (available after 90 days)
Employer-sponsored mental health and resource program
Paid sick leave
401(k) program
Career mentorship and growth potential
Dining incentives across our 20+ establishments
Key Responsibilities
Assist with the preparation and portioning of raw fish, cooked items, vegetables and desserts.
Cook and season sushi rice according to established methods and ensure it is maintained at proper temperature during service.
Slice fish and other ingredients with precision for hand rolls and other cold dishes as instructed by Chefs.
Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment.
Know and comply consistently with restaurants’ standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, 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.
Maintain a polished, guest‑ready appearance daily to reflect professionalism in this guest-facing role.
Physical Requirements
Lift and move up to 25 pounds regularly and occasionally up to 50 pounds.
Stand for extended periods in a fast-paced environment.
Perform repetitive hand and arm motions such as slicing, rolling, and plating.
Work Environment
Work in both cold and hot environments (e.g., coolers, under heat lamps).
Exposure to raw seafood, sharp knives, and slippery surfaces.
Will be required to work evenings, weekends, and some holidays.
Boka Restaurant Group operates on a seven-day per week schedule; consistent and reliable attendance is mandatory.
Expectations
Hospitable: uphold high standards of guest service and find ways to go above and beyond guests’ expectations.
Positive, personable, and professional: bring positive energy and communicate politely, directly and effectively with teammates, managers, and guests.
Flexible: willing to do what is asked to benefit the Group as a whole.
Accountable and responsible: follow through on commitments with urgency and consistency.
Solution-oriented: quickly identify problems and offer thoughtful, achievable, and appropriate solutions.
Ambitious and self-aware: continually push yourself forward, learn, seek improvement, and receive feedback.
An ambassador of BRG: be professional, courteous, and respectful of all restaurants in the industry.
If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!
Boka Restaurant Group is an equal opportunity employer.
More detail about Midosuji at Chicago Athletic Association part of BOKA Restaurant Group, please visit https://culinaryagents.com/entities/964161-Midosuji-at-Chicago-Athletic-Association
#J-18808-Ljbffr