Chef de Partie - Brasserie Boulud - New York

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 50,000 - 70,000; Full time

Job summary

The Dinex Group - Daniel Boulud is seeking a skilled Chef de Partie for their new restaurant in New York. The role involves executing classical French dishes with precision and managing a specific kitchen station, ensuring consistency and quality across all preparations.

Candidates should have at least 3–5 years of fine dining experience, strong technical skills, and a commitment to excellence. The position offers a dynamic and high-performing kitchen environment with opportunities for growth.

Qualifications

• 3–5+ years of experience in fine dining kitchens, preferably French cuisine.
• Proven ability to work in a high-pressure environment.
• Strong understanding of classical French cooking techniques.

Responsibilities

• Execute and present dishes with classical French techniques.
• Manage and maintain your designated station.
• Prepare mise en place with accuracy and organization.
• Ensure consistency in taste and presentation.
• Adhere to proper sauce-making techniques.

Skills

Classical French cooking techniques

Excellent knife skills

Station management

Strong organizational skills

Attention to detail

Team-oriented mindset

Education

Culinary degree or formal training

Job description

After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this fall. With over 10,000 square feet spanning two floors, the new restaurant will offer a multi-faceted, modern take on a classic French brasserie. Designed by David Rockwell’s Rockwell Group, it will feature a light and airy main dining room with an impressively large central bar, but also an intimate speakeasy and elegant private dining rooms. Open for breakfast, lunch and dinner, the restaurant will offer everything from morning coffee and croissants (to eat-in or take-out), to handcrafted late-night cocktails. Menus will reflect Boulud’s signature seasonal French cuisine showcasing the finest ingredients, with a bend towards casual everyday dining and a light twist on bistro favorites. Pre and post-theatre crowds will once again be able to enjoy Boulud’s express menus and seamless service as the perfect complement to their evening, now with even more space and an extra dose of French charm.

Position Summary

The Chef de Partie is responsible for overseeing a specific station in the kitchen and executing classical French dishes with precision, consistency, and respect for tradition. This role requires strong technical skills, attention to detail, and the ability to work seamlessly within a disciplined, high-performing kitchen brigade.

Key Responsibilities

• Execute and present dishes in accordance with classical French techniques and house standards.
• Manage and maintain your designated station (e.g., saucier, poissonier, garde manger, entremetier, etc.).
• Prepare mise en place with accuracy, efficiency, and proper organization.
• Ensure consistency in taste, texture, and presentation across all dishes.
• Adhere to traditional French culinary methods and proper sauce‑making techniques.
• Maintain strict cleanliness, organization, and compliance with health and sanitation standards.
• Assist in training and guiding commis chefs or junior kitchen staff when needed.
• Work collaboratively with the culinary team to ensure smooth service flow.
• Monitor inventory levels and communicate needs to the Sous Chef or Executive Chef.
• Follow recipes and portion standards precisely to ensure consistency and cost control.

Qualifications

• 3–5+ years of experience in fine dining‑level kitchens, preferably in French cuisine.
• Strong understanding of classical French cooking techniques and terminology.
• Proven ability to work in a high‑pressure, fast‑paced environment.
• Excellent knife skills and station management.
• Strong organizational skills and attention to detail.
• Team‑oriented mindset with a commitment to excellence.
• Culinary degree or formal training preferred, but not required.

Physical Requirements

• Ability to stand for long periods of time.
• Ability to lift up to 50 lbs.
• Ability to work in a hot, fast‑paced kitchen environment.

Equal Employment Opportunity

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.