Chef de Partie - High-Volume Fine Dining Growth

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 48,000 - 72,000; Full time

Benefits offered by this job

Medical / dental / vision / STD / Life

Matching 401k plan

Paid vacation

Room for growth

Job summary

Le Pavillon, Chef Daniel Boulud's midtown culinary oasis located on the 2nd floor of One Vanderbilt, is seeking a passionate Chef de Partie. You will work one of the stations such as Saucier, Hot Appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe and supervise at least one cook or commis.

The role is hourly-based and requires strong communication with the Executive and Sous Chefs. Ideal candidates have 3 years of high-volume or fine-dining experience, advanced knife skills,

Qualifications

• 3 years of experience in high-volume or fine-dining environments.
• Advanced knife skills and ability to read/ follow recipes and standards.
• Ability to perform under high pressure and maintain accuracy.

Responsibilities

• Communicate clearly with managers and teammates.
• Supervise at least one cook or commis at the station.
• Ensure cleanliness and sanitation per Health Dept and restaurant standards.
• Produce consistent food quality as established by the Executive Chef.
• Maintain high standards set by the Executive Chef.
• Minimize waste and discard spoiled products per procedures.
• Perform essential duties during lengthy, high-volume service.
• Follow instructions from the Chef or Sous Chef throughout shifts.

Skills

3 years experience

Advanced knife skills

Recipe literacy

High-volume experience

Food safety

Organizational skills

Time management

Physically fit

Job description

Le Pavillon, Chef Daniel Boulud's midtown culinary oasis located on the 2nd floor of One Vanderbilt, is seeking a passionate Chef de Partie. You will work one of the stations such as Saucier, Hot Appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe and supervise at least one cook or commis.

The role is hourly-based and requires strong communication with the Executive and Sous Chefs. Ideal candidates have 3 years of high-volume or fine-dining experience, advanced knife skills,