Fine-Dining Chef de Partie – Lead Station & Training

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

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