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Mise En Place Jobs (NOW HIRING)

Troubadour Bread & Bistro

Chef de Partie

Healdsburg, CA

$21.75 - $27.50/hr

Under the general direction of the Chef de Cuisine, the Chef de Partie focuses on daily mise en place and service for the restaurant, inn, and all other guest experiences. The Chef de Partie is ...

Super Pan The Battery Atlanta LLC

Line Cook

Atlanta, GA

$15 - $18.75/hr

Check mise en place for quality and par levels * Prepare food for service as required for the station, following recipes & methods * Answer, report to, and follow chef's instructions * Clean up ...

EL METRO LLC

Line Cook

Atlanta, GA · On-site

$15.25 - $19/hr

Check mise en place for quality and par levels * Prepare food for service as required for the station, following recipes & methods * Answer, report to, and follow chef's instructions * Clean up ...

halekulani

Culinary - HWAK - Commis de Cuisine 2

Honolulu, HI · On-site

$15.75 - $19.75/hr

Establish priority to do the mise en place * Inspect the cleanliness and working condition of all tools, equipment, and supplies * Check production schedule and be ready on time for the service

Super Pan PCM

Line Cook

Atlanta, GA · On-site

$15.25 - $19/hr

Check mise en place for quality and par levels * Prepare food for service as required for the station, following recipes & methods * Answer, report to, and follow chef's instructions * Clean up ...

Plonk

Line Cook

Missoula, MT · On-site

$15.50 - $19.50/hr

Have  solid knife skills and basic culinary fundamentals Understand  station organization and mise en place Can execute dishes  consistently and with attention to detail Are comfortable working ...

New

EL METRO LLC

Line Cook

Atlanta, GA · On-site

$15.25 - $19/hr

Check mise en place for quality and par levels * Prepare food for service as required for the station, following recipes & methods * Answer, report to, and follow chef's instructions * Clean up ...

El Super Pan Ponce City Market

Line Cook

Atlanta, GA · On-site

$15.25 - $19/hr

Check mise en place for quality and par levels * Prepare food for service as required for the station, following recipes & methods * Answer, report to, and follow chef's instructions * Clean up ...

Star Restaurant Group

Line Cook

Washington, DC

$17.75 - $22.25/hr

Execution of 1 or all 4 culinary stations including, Pantry, Noodle, Fry, and Grill stationsFull execution of designated station including station mise en place, prep, and plate presentationMust have ...

halekulani

Culinary - HWAK - Commis de Cuisine 2

Honolulu, HI · On-site

$15.75 - $19.75/hr

Establish priority to do the mise en place * Inspect the cleanliness and working condition of all tools, equipment, and supplies * Check production schedule and be ready on time for the service

Troubadour Bread & Bistro

Chef de Partie

Healdsburg, CA · On-site

$21.75 - $27.50/hr

Under the general direction of the Chef de Cuisine, the Chef de Partie focuses on daily mise en place and service for the restaurant, inn, and all other guest experiences. The Chef de Partie is ...

Tupelo Grille

Bartender

Whitefish, MT · On-site

You will craft cocktails, manage bar inventory and mise en place, carry bar tickets from the floor, and help maintain the culture and tone of the space. Reports to: Bar Manager / General Manager CORE ...

TiTANS Consulting

WI · On-site

$94 - $114/hr

En parallèle, ce Program Manager sera responsable de la gestion d'autres projets stratégiques ainsi que de la mise en place du test management, conformément aux standards de Vivaqua. Ces missions ...

WeRecruit

Consultant.e SEA - SMA F/H

Nevada, IA · On-site

$58.57 - $82/hr

En tant que Consultant.e SEA - SMA , vous serez responsable d'un portefeuille de clients et assurerez la mise en place , le suivi et le développement de leur stratégie d'acquisition digitale. À ce ...

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Mise En Place information

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How much do mise en place jobs pay per hour?

As of Sep 5, 2026, the average hourly pay for mise en place in the United States is $17.36, according to ZipRecruiter salary data. Most workers in this role earn between $14.42 and $20.43 per hour, depending on experience, location, and employer.

What is mise en place?

Mise en place is a French culinary term that means 'everything in its place.' In professional kitchens, it refers to the process of preparing and organizing all the ingredients and tools needed before cooking begins. This practice helps chefs work efficiently, reduces errors, and ensures a smooth cooking process. Mise en place can involve chopping vegetables, measuring spices, and arranging equipment so that everything is ready and easily accessible during food preparation.

What are the key skills and qualifications needed to thrive as a mise en place, and why are they important?

To excel in a Mise En Place role (prep cook), you need strong knife skills, attention to detail, and a basic understanding of kitchen safety and hygiene, often acquired through culinary training or experience. Familiarity with commercial kitchen equipment, food processors, and inventory management systems is important. Efficiency, teamwork, and the ability to work under pressure are standout soft skills for this position. These qualities ensure timely, organized, and high-quality food preparation, supporting overall kitchen operations.

What are some common challenges faced by professionals responsible for mise en place in a busy kitchen?

Professionals handling mise en place in a busy kitchen often face challenges such as managing time efficiently to prepare all ingredients before service, maintaining organization under pressure, and adapting quickly to sudden menu changes or high order volumes. Attention to detail is crucial, as missing or incorrectly prepped ingredients can disrupt the flow of service. Additionally, strong communication and teamwork are essential, as mise en place often requires coordination with chefs, line cooks, and other kitchen staff to ensure a smooth and successful operation.

What is the difference between Mise En Place vs Line Cook?

AspectMise En PlaceLine Cook
Primary RolePreparation and organization of ingredients before serviceCooking and assembling dishes during service
CredentialsBasic culinary skills, kitchen experienceCooking skills, kitchen experience, often certifications
Work EnvironmentPrep stations, kitchen prep areasHot line, cooking stations during service
Industry UsageCommon in professional kitchens, culinary trainingEssential in restaurant kitchens, culinary operations

While Mise En Place involves preparing ingredients and organizing the kitchen before service, a Line Cook actively cooks and plates dishes during service. Both roles are vital in a professional kitchen, with Mise En Place focusing on preparation and efficiency, and Line Cooks executing the final dishes.

More about Mise En Place jobs

What cities are hiring for Mise En Place jobs?

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What states have the most Mise En Place jobs?

States with the most job openings for Mise En Place jobs include:

What job categories do people searching Mise En Place jobs look for?

The top searched job categories for Mise En Place jobs are:

Mise En Place jobs near you
Infographic showing various Mise En Place job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 74% Full Time, 23% Part Time, and 2% Contract. Highlights an 95% Physical, 2% Hybrid, and 3% Remote job distribution, with an average salary of $36,099 per year, or $17.4 per hour.

Chef de Partie

Troubadour Bread & Bistro

Healdsburg, CA

$21.75 - $27.50/hr

Full-time

Re-posted 6 days ago

Job description

Under the general direction of the Chef de Cuisine, the Chef de Partie focuses on daily mise en place and service for the restaurant, inn, and all other guest experiences.  The Chef de Partie is responsible for overseeing and ensuring quality standards for all assigned areas.  The position will have occasional contact with guests and thus a warm, genuine hospitality and willingness to assist the guest is paramount to achieving our goals for our guest’s experiences.  
  • Understand the quality requirements and expectations of the restaurant.
  • Prioritize daily work schedules with fellow Chef de Parties, Commis and Externs/Stages. 
  • Assure all necessary items are in the restaurant at the start of the shift through personal inspection.  Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team.  Communicate any discrepancies in a timely manner.
  • Assure all mise en place for assigned areas is finished and organized in a timely manner and to the standard of the restaurant.
  • Responsible for the efficient, consistent, accurate and organized production of mise en place requested by the Sous Chefs, Chef de Cuisine, and Executive Chef/Owner. Assist in training and mentoring of your team members to assist them in achieving the team’s vision.Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures.
  • Collaborate when appropriate in menu changes and development.
  • Ensure that all food and products are consistently prepared and served according to the properties, recipes, portioning, preparation, serving and health standards.
  • Organize and prioritize daily responsibilities to ensure their timely completion.
  • Maintain a clean, sanitary, and safe work environment.  Keep all areas clean and organized at all times.
  • Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
  • Communicate effectively with all team members to assure standards are achieved.
  • Take appropriate action to rectify any issues that may arise.
  • Ensure equipment is kept clean and in excellent working condition.
  • Attend all scheduled employee meetings and come prepared to contribute to ideation sessions. 
  • Provide mentorship to new and less experienced staff members.
  • Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates.
  • All other duties as assigned by supervisor.

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