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Chef de Partie
Tin Building by Jean Georges
96 South Street, New York, NY 10038
Tin Building by Jean Georges hiring Chef de Partie in New York, NY

Tin Building by Jean Georges hiring Chef de Partie in New York, NY

Tin Building by Jean GeorgesMore Info

Full Time • Hourly (Based on Experience)
Expired: Sep 10, 2022

Sorry, this job expired on Sep 10, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details
POSITION SUMMARY:
The Chef de Partie is responsible for managing their assigned section in the kitchen – preparing, cooking, and presenting high-quality standard food. 
 
ESSENTIAL JOB RESPONSIBILITIES:
Prepare, cook, and present high-quality standard food.
Manage and train assigned team.
Monitor portion and waste control.
Oversee the maintenance of kitchen and food safety standards.
Maintain accurate inventories while informing management of restocking needs to prevent product shortages.
Assist the Chefs as needed in execution of production.
Assist as required culinary management in creating menu items, recipes and developing new dishes.
Assist with the management of health and safety.
Assistant with the management of food hygiene practices.
Operate ethically to protect the assets and image of the company.
Must be able to maintain a schedule availability flexible to the business demands.  
Performs other duties and responsibilities as required or requested.
 
KNOWLEDGE, EXPERIENCE AND SKILLS:
Culinary degree and/or certificate required.
Minimum 3 years of experience in a full service, high-volume, fast paced kitchen or food service environment a plus.
Must have excellent knife skills, and are proficient in all aspects of cooking.
Demonstrated experience with various cooking methods, ingredients, equipment and procedures.
Have experience on multiple stations in the kitchen.
Working knowledge and understanding of health, safety, and sanitation standards
Ability to take direction.
Ability to follow and execute recipes to designated specifications.
Ability to work in a clean, organized, and efficient manner in a high-pressure environment.
Excellent attention to detail, time management, and organizational skills.
Effective communication and interpersonal conducive to a productive teamwork environment.
Ability to work both independently and in a team environment.
Strong work ethic, team player, and customer-focused approach.
Ability to work a flexible schedule including days, nights, weekends, and holidays.
Must be passionate, entrepreneurial, and dedicated to success.
 
PHYSICAL REQUIREMENTS:
Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. 
Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards
Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis). 
Ability to stand for prolong periods of time. 
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.  Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 
Climbing steps regularly. 
 
Creative Culinary Management is an equal opportunity employer.

Compensation Details

Compensation: Hourly (Based on Experience)


View Job Description

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Part of Creative Culinary Management Company

The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City’s Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food, and retail offerings. The centerpiece of the Seaport District’s renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue operated by renowned chef Jean-Georges Vongerichten.

The TIN Building will feature multiple unique venues: Several full-service restaurants, fast-casual, and counter dining outlets as well as 10,000 SF of retail featuring private label products, grab and go, grocery, and CPGs. To support this significant operation the Marketplace will feature a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.

Sous Chef - BrasserieSushi Sous ChefBakerSee all open jobs (29)