Required Years of Experience
4 years
Job Details
Key Responsibilities:
- Prepare and execute dishes from the assigned station, including mise en place, cooking, plating, and quality control.
- Maintain an organized and clean workstation, ensuring all prep and service tasks are completed on time.
- Collaborate with the Head Chef and Sous Chef to execute the menu vision, adapting to seasonal ingredients and guest preferences.
- Follow recipes, portion controls, and presentation specifications as set by the kitchen leadership team.
- Ensure compliance with health and safety regulations and uphold sanitation standards.
- Assist with stock control, ordering, and inventory management as needed.
- Support a positive, team-oriented kitchen culture and be open to mentoring junior staff.
Qualifications:
- 3+ years of experience in a high-end, fast-paced kitchen, preferably as a Chef de Partie or Demi Chef de Partie.
- Strong understanding of culinary techniques, knife skills, and kitchen equipment.
- Passion for innovative cooking, and a commitment to culinary excellence and guest satisfaction.
- Ability to work efficiently under pressure and adapt to fast-changing conditions.
- Excellent communication skills and a collaborative spirit.
Compensation Details
Compensation: Salary ($60,000.00 - $67,000.00)
Benefits & Perks: Paid Time Off, Dining Discounts
Required Skills
Attention to Detail
Creativity in Cooking
Time Management
Teamwork
Adaptability
Problem Solving
Leadership Potential
Mentoring Ability
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Part of Corima, Vato & Bar Chuco
The concept for Corima – which translates to “circle of sharing” – was born out of a desire for the northern region of Mexico, specifically the states of Sonora and Chihuahua, to be represented in New York’s culinary landscape. At Corima, Chef Fidel Caballero brings a unique culinary perspective to NYC focusing on the ingredients and techniques from his hometown in Northern Mexico in a way that has not been expressed before. Corima is deeply rooted in tradition while also being profoundly forward-looking, utilizing a wide Mexican pantry alongside local Northeast ingredients, and drawing inspiration from Fidel's travels to create a cuisine that he likes to refer to as Progressive Mexican. Working with the rough minimalism of the Chihuahuan desert as inspiration, Corima takes what is familiar to some and makes it approachable for all.
The beverage menu at Corima pays homage to the Northern region’s rich heritage, focusing on Mexican spirits such as Sotol, as an ode to the Chihuahuan Desert, along with natural wines from the Guadalupe Valley.
Executive Chef Fidel Caballero hails from northern Mexico, from the border towns of Ciudad Juárez, MX and El Paso, TX. He has spent the last fifteen years cooking around the world from spending time in Basque Country with the great Martin Berasategui*** to sous chef at Contra* in New York, as well as Shanghai, to name a few. At Corima, Fidel marries his culinary expertise with traditional recipes reminiscent of his upbringing in Northern Mexico, to bring a unique, Progressive Mexican cuisine to his first NYC restaurant.
Awards / Distinctions
2026
2026
202520252024
2025
