Lead Line Cook - Precision High-End Kitchen

Testing Site - JPMC; New York (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

Testing Site - JPMC in New York invites a Chef de Partie to lead our culinary team and uphold elite service standards in a high-end kitchen. You will consult with the Sous Chef on priorities, enforce safety protocols, and manage mise en place for service.

You will prepare dishes to recipes, monitor stock, train others, and contribute creative ideas to maintain quality and presentation across stations during peak service.

Qualifications

• Ability to lead a kitchen team while maintaining high standards.
• Ability to lift up to 50 lbs and stand for long periods.
• Commitment to safety and sanitation protocols.
• Ability to work across stations and manage mise en place.

Responsibilities

• Adhere to and enforce the strictest levels of Safety & Sanitation Standards in place by the NYCHD.
• Set up station / kitchen with mise en place to ensure everything will be ready for service
• Prepares foods in a timely manner according to recipes, quality & presentations standards
• Stock and rotate food; alert the Sous Chef in regard to low inventory items
• Work on the line, salad station, and prep station or any other stations as needed
• Control the pace of the food orders and set the tone for the ticket flowing process
• Test foods to determine if they have been cooked sufficiently
• Safely operate and maintain all kitchen equipment
• Advise in the preparation of ingredients for cooking, including portioning, chopping, and storing food
• Label, date, store and rotate all products while maintaining assigned stock levels
• Control food items requested, ensuring stock is maintained without over production

Skills

Safety standards

Punctuality

Physical stamina

Mise en place

Line cooking

Job description

Testing Site - JPMC in New York invites a Chef de Partie to lead our culinary team and uphold elite service standards in a high-end kitchen. You will consult with the Sous Chef on priorities, enforce safety protocols, and manage mise en place for service.

You will prepare dishes to recipes, monitor stock, train others, and contribute creative ideas to maintain quality and presentation across stations during peak service.