Fine-Dining Chef de Partie - Elevate Open Kitchen Service

Four Twenty Five; New York (NY); On-site; USD 30,000 - 33,000; Full time

Job summary

Four Twenty Five, a restaurant by Jean-Georges Vongerichten, seeks an experienced Chef de Partie for a high-end dining room. The role demands precision, speed, and teamwork to deliver superb guest experiences on a busy line at 425 Park Avenue.

The ideal candidate has at least two years of fine-dining experience, excellent knife skills, and a passion for quality. This on-site role requires flexibility to work days, nights, weekends, and holidays in a fast-paced environment.

Qualifications

• Minimum of two years of restaurant experience; fine dining and high-volume experience required.
• Excellent knife skills and proficiency in all aspects of cooking.
• Experience with multiple kitchen stations and strong knowledge of recipes and presentation.
• Able to work in a fast-paced, high-pressure environment with attention to detail.

Responsibilities

• Prepare and produce high-quality dishes following approved recipes and specs.
• Work across kitchen stations as needed and coordinate with the team.
• Cook items to ensure simultaneous delivery at proper times.
• Weigh ingredients, follow recipes, and maintain presentation standards.
• Maintain knowledge of ingredients, allergens, and food safety standards.
• Ensure cleanliness, safety, and proper FIFO labeling and storage.
• Stock, label, date, and rotate items; adhere to uniform and policy guidelines.
• Perform other duties promptly as required.

Skills

Fine dining experience

Knife skills

Teamwork

High-volume cooking

Food safety

Adaptability

Attention to detail

Flexible schedule

Education

Culinary degree or certificate

Job description

Four Twenty Five, a restaurant by Jean-Georges Vongerichten, seeks an experienced Chef de Partie for a high-end dining room. The role demands precision, speed, and teamwork to deliver superb guest experiences on a busy line at 425 Park Avenue.

The ideal candidate has at least two years of fine-dining experience, excellent knife skills, and a passion for quality. This on-site role requires flexibility to work days, nights, weekends, and holidays in a fast-paced environment.