Chef de Partie

Join our Culinary Team as a Chef de Partie for our new headquarters at 270 Park Ave. Our refined culinary program serves a la carte style service, daily changing buffet, dinner events & receptions.

As a Chef de Partie within our Culinary Team, you will lead and set the standard for our kitchen team, ensuring high-quality food preparation and presentation that meets JPMC standards. You will consult daily with the Sous Chef on departmental priorities, enforce strict safety and sanitation protocols, and efficiently manage mise en place for service. Your responsibilities include preparing food according to recipes, minimizing waste, maintaining inventory, and working across various kitchen stations. You will bring your expertise in cooking methods, equipment, and procedures to control food order flow, maintain stock levels, and contribute innovative culinary ideas.

Job 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

Required qualifications, capabilities and skills

• 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.
• Must be able to lift and carry up to 50 lbs.
• 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