Chef de Partie - Le Pavillon

The Dinex Group - Daniel Boulud; New York (NY); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Medical/dental/vision/STD/Life

Job summary

Le Pavillon, Chef Daniel Boulud's midtown culinary oasis on the 2nd floor of One Vanderbilt, seeks a passionate Chef de Partie. Work one of the stations (Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe) and supervise at least one cook, reporting to the Executive or Sous Chef.

This is an hourly-based position offering room for growth in a prestigious NYC kitchen. Requirements include at least 3 years in a high‑volume or fine‑dining environment and strong knife

Qualifications

• 3 years of experience in high volume or fine dining environment.
• Advanced knife skills.
• Ability to read and follow recipes and standards.
• Actively practice food safety procedures.
• Organizational skills.
• Effective time management.
• Ability to lift large items up to 50 pounds and stand for long periods.

Responsibilities

• Communicate clearly with managers and teammates.
• Keep production to the level required by the Executive Chef.
• Maintain cleanliness and sanitation of work area and equipment.
• Produce a consistent level of food quality established by the Executive Chef.
• Maintain high standards established by the Executive Chef.
• Minimize waste and discard spoiled food per procedure.
• Perform all essential duties during high-volume and high-pressure service.
• Follow instructions from Chef or Sous Chef during shifts.

Skills

Knife skills

Reading recipes

Time management

Organization

Communication

Physical stamina

Job description

Joinus at Le Pavillon,Chef Daniel Boulud's midtown culinary oasis located on the 2nd floor of One Vanderbilt off 42nd street adjacent to Grand Central Terminal.

We are currently looking for a passionate & disciplinedChef de Partie.

The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe. The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. This position is hourly-based.

Essential Duties:

• Must be able to communicate clearly with his/her managers and teammates
• Keep his/her production to the level required by the Executive Chef
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Produce a consistent level of food quality established by the Executive Chef
• Maintain the high standards established by the Executive Chef
• Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
• Ability to perform all essential duties during a lengthy, high-volume and high-pressure service
• Must be able to adapt andfollow instructions as instructed by the Chef or Sous Chef throughout the duration of a shift

Competencies & Qualifications:

• 3 years of experience in high volume or fine dining environment
• Ability to read and follow recipes and standards
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Organizational skills
• Effective time management
• Ability to lift large items up to 50 pounds & stand for long periods of time

We offer competitive wages, medical/dental/vision/STD/Life, matching 401k plan, paid vacation and room for growth for eligible employees. For more information about The Dinex Group and Chef Daniel Boulud, please visit https://www.danielboulud.com.

Joinus at Le Pavillon,Chef Daniel Boulud's midtown culinary oasis located on the 2nd floor of One Vanderbilt off 42nd street adjacent to Grand Central Terminal.

We are currently looking for a passionate & disciplinedChef de Partie.

The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe. The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. This position is hourly-based.

Essential Duties:

• Must be able to communicate clearly with his/her managers and teammates
• Keep his/her production to the level required by the Executive Chef
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Produce a consistent level of food quality established by the Executive Chef
• Maintain the high standards established by the Executive Chef
• Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
• Ability to perform all essential duties during a lengthy, high-volume and high-pressure service
• Must be able to adapt andfollow instructions as instructed by the Chef or Sous Chef throughout the duration of a shift

Competencies & Qualifications:

• 3 years of experience in high volume or fine dining environment
• Advancedknife skills
• Ability to read and follow recipes and standards
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Organizational skills
• Effective time management
• Ability to lift large items up to 50 pounds & stand for long periods of time

We offer competitive wages, medical/dental/vision/STD/Life, matching 401k plan, paid vacation and room for growth for eligible employees. For more information about The Dinex Group and Chef Daniel Boulud, please visit https://www.danielboulud.com.

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, maritalstatus, veteran status, national origin, ancestry, age, disability, genetic information,citizenship status or any other characteristic protected by applicable federal, state or locallaw.

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