Pastry Chef de Partie

 ABOUT THE COMPANY   

Creative Culinary Management Company is a hospitality company based in the heart of the Seaport in New York City. The mission of Creative Culinary Management is to channel our passion for creating an elevated culinary experience, all with a view. Each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, intimate dinner on the pier, or host a private event on our pier rooftop. Our partners' creative energy, combined with our extensive hospitality knowledge, ensures a notable encounter for each of our guests. 

ABOUT THE OPPORTUNITY    

The Tin Building by Jean-Georges is a sprawling food emporium located inside one of New York’s most historic landmarks. The Tin Building features 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 more. To support this significant operation the Marketplace features a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.  

    
 
  
 POSITION SUMMARY:    

The Chef De Partie is responsible for managing a specific section of the kitchen. Your role involves executing culinary tasks with precision, supporting menu development, and ensuring the consistent quality of dishes.  

ESSENTIAL JOB RESPONSIBILITIES:    

• Oversee a designated section of the kitchen, such as grill, sauté, or pastry, ensuring the efficient and organized preparation of dishes.  

• Coordinate with other chefs and kitchen staff to synchronize the timing of multiple orders. 

• Execute culinary tasks according to established recipes and standards. 

• Ensure the precise measurement and preparation of ingredients for menu items. 

• Monitor the quality and presentation of dishes, conducting regular taste tests and visual inspections. 

• Collaborate with the Sous Chef or Chef de Cuisine to maintain consistency in culinary standards. 

• Assist in menu planning and development, providing input on the creation of new dishes. 

• Contribute to the enhancement of existing recipes and the introduction of seasonal offerings. 

• Train and mentor junior kitchen staff, ensuring they follow standardized recipes and cooking techniques. 

• Collaborate with other chefs to coordinate the overall flow of kitchen operations. 

• Assist in managing inventory levels for the section, including stock rotation and ordering supplies. 

• Communicate ingredient needs to the kitchen management. 

• Adhere to health and safety regulations, maintaining cleanliness and hygiene in the kitchen. 

• Ensure the proper handling and storage of food items. 

• Work efficiently during peak hours, maintaining composure under pressure. 

• Manage time effectively to ensure the timely preparation and delivery of dishes. 

• Perform all other tasks as duties as assigned and/or per business need.    

KNOWLEDGE, EXPERIENCE AND SKILLS:    

• 3+ years of experience as a Chef De Partie.   

• Culinary degree or equivalent professional training. 

• In-depth knowledge of culinary techniques, menu planning, and kitchen management. 

• Strong leadership, communication, and interpersonal skills. 

• Ability to lead and inspire a diverse team in a fast-paced kitchen environment. 

• Creativity and innovation in menu development. 

• Physical stamina to stand for extended periods and lift moderate to heavy loads. 

• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.     

ADDITIONAL 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.      

The base pay range for this position is $24 -$28 per hour. The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. 

Creative Culinary Management is an equal opportunity employer.