Chef de Partie

ARVA; New York (NY); On-site; USD 60,000 - 90,000; Full time

Job summary

ARVA in New York is seeking a Chef de Partie to run a specific station day-to-day, ensuring quality and adherence to the restaurant's standards.

You will prepare high-quality dishes, manage mise en place, and collaborate with Sous Chefs to maintain efficiency and consistency in a fast-paced kitchen. The role requires flexibility to work weekends and holidays, strong attention to detail, and the ability to multitask under pressure while upholding safety and presentation standards.

Qualifications

• Must have culinary degree and/or equivalent practical working experience in a kitchen.
• Experience in an Italian fine dining restaurant is preferred.
• Strong teamwork and communication skills.
• Food Safety certification.

Responsibilities

• Operate and maintain day-to-day operations of your assigned station.
• Assist in daily prep and tasks as directed by senior chefs.
• Prepare and plate dishes using standard recipes and plating presentations.
• Monitor station stock and communicate shortages to the team.
• Maintain clean, organized work area and proper labeling.
• Contribute to a professional, high‑standard kitchen environment.

Skills

Teamwork

Communication

Time management

Attention to detail

Multilingual

Education

Culinary degree or equivalent experience

Job description

The Chef de Partie is responsible for running the day‑to‑day operation of a specific station while having an understanding of the other kitchen stations. The Chef de Partie will prepare high‑quality food that meets the company’s standards, ensuring the station is clean and well‑stocked.

KEY RESPONSIBILITIES

• Maintain operations of your assigned station for that day
• Assist in daily prep or any other assigned item by the Sous Chef, Executive Sous Chef, and Chef de Cuisine
• Check and complete mis en place and pars and set up station using proper recipes and fresh product
• Read correctly all dupes that come in
• Communicate with Sous Chef, Executive Sous Chef, and Chef de Cuisine regarding menu items, problems, situations or shortages
• Accommodate guests’ request making sure that the Sous Chef, Executive Sous Chef, or Chef de Cuisine are aware of the request to be able to prepare it to our level of standards
• Use standard recipes and plate presentations in order to maintain standards of quality in production and presentation
• Be aware of items that are running low and communicate it to the team
• Maintain a good working relationship with all back of house, front of house staff, management and guests
• Store all items properly at the end of shift, labeling and dating all products
• Ensure a clean, neat and organized work area
• Conduct oneself in a professional manner at all times to reflect the high standards of the company and encourage other colleagues to do the same
• Perform other task or projects as assigned by management

REQUIRED EXPERIENCE AND QUALIFICATIONS

• Must have culinary degree and/or equivalent practical working experience in a kitchen, preferably in an Italian fine dining restaurant
• Flexibility to work shifts, weekends, nights, and holidays
• Strong teamwork and communication skills
• Food Safety certified
• Able to be organized, manage time wisely and work with little to no direct supervision
• Very high attention to detail
• Sensitive to cultural nuances
• Able to handle a multitude of tasks in an intense, fast paced environment
• Ability to maintain a clean and professional appearance as per company policies
• Ability to stand for extended periods of time
• Multi‑lingual is a plus

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