Chef de Partie - Le Pavillon

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 28,000 - 33,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Paid Time Off

401(k)

Commuter Benefits

Potential Bonuses

Dining Discounts

Wellness Program

Job summary

Le Pavillon, Chef Daniel Boulud’s Michelin-starred fine-dining restaurant in Midtown Manhattan, seeks an experienced Chef de Partie to join the culinary team. You will oversee and execute daily station operations, train junior cooks, and maintain the highest standards of quality, consistency, and presentation.

As a key member of the kitchen, you will manage mise en place, collaborate with Chefs and Sous Chefs, and uphold rigorous food safety and sanitation practices while thriving in a

Qualifications

• Minimum 3 years kitchen experience in French fine-dining environment.
• Expert knowledge of an assigned kitchen station and familiarity with others.
• Strong cooking techniques and advanced knife skills.
• Experience supervising junior kitchen staff.

Responsibilities

• Oversee and execute daily operations of an assigned kitchen station.
• Supervise and train at least one Cook or Commis.
• Maintain consistent food quality, preparation, and presentation.
• Organize daily mise en place and manage station operations during service.
• Follow recipes, standards, and menu changes as directed.
• Maintain food safety, sanitation, and proper rotation while minimizing waste.

Skills

Kitchen experience

Supervision

Knife skills

Food safety

Education

Culinary training

Job description

The Dinex Group is seeking an experienced and passionate Chef de Partie to join the culinary team at Le Pavillon, Chef Daniel Boulud’s Michelin-starred fine-dining restaurant in Midtown Manhattan.

Awarded one Michelin star, Le Pavillon offers a contemporary approach to French cuisine, inspired by nature and seasonal ingredients.

The Chef de Partie is responsible for overseeing and executing the daily operations of an assigned kitchen station, ensuring the highest standards of food quality, consistency, and presentation. This role includes supervising and training Cooks and/or Commis, maintaining efficient station operations, and working closely with the Chef and Sous Chefs.

Key Responsibilities

• Oversee and execute the daily operations of an assigned kitchen station, such as Saucier, Hot Appetizer, Rôtisseur, Poissonnier, or Soup.
• Supervise and train at least one Cook or Commis, ensuring proper execution and organization at the station.
• Maintain consistent food quality, preparation, and presentation according to the Chef's standards.
• Organize daily mise en place and manage station operations efficiently during high-volume service.
• Follow recipes, standards, and menu changes as directed by the Chef or Sous Chefs.
• Maintain food safety, sanitation, organization, and proper product rotation while minimizing waste.

Qualifications

• Minimum of 3 years of kitchen experience, preferably in a French fine-dining or high-end restaurant environment.
• Expert knowledge of an assigned kitchen station and working knowledge of other kitchen stations.
• Strong cooking techniques, advanced knife skills, and ability to execute recipes and established standards.
• Previous experience supervising, training, or guiding junior kitchen team members.
• Strong organizational skills, attention to detail, and ability to work efficiently under pressure.
• Knowledge of food safety and sanitation standards. Culinary training or a degree is preferred but not required.

Physical Requirements

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

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.

Compensation Details

Compensation: Hourly ($20.00 – $24.00)

Benefits & Perks

• Health Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Paid Time Off
• 401(k)
• Commuter Benefits
• Potential Bonuses
• Dining Discounts
• Wellness Program

More detail about Le Pavillon part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/313533-Le-Pavillon