Chef de Partie

Sixty Three Clinton is a restaurant opened in July 2021 by Michelin-starred Chef Samuel Clonts and Raymond Trinh (Chef’s Table at Brooklyn Fare, Bar Uchu) serving elevated American fare with global influences. The restaurant is located in New York City's Lower East Side Neighborhood.

At Sixty Three Clinton, we value our staff and strive to create a welcoming, inclusive work culture. If you'd like to be considered, please email [email protected]

Responsibilities:

• Daily production of savory and pastry mise-en-place.
• Organizing and setting yourself up for success.
• Maintain proper food handling and food safety guidelines.
• Possess a positive and collaborative attitude.
• Showing up on a timely manner

Requirements for our team:

• Organized
• Strong attention to detail.
• Ability to work in a fast-paced environment.
• 2+ Line cook experience.
• Advanced Knife Skills
• Bread Baking
• Commissary Knowledge
• Fish Butchering
• Fish Cooking
• Grilling
• Cleaning / Sanitation
• Meat Butchering / Cooking
• Pastry Making
• Portioning
• Sauce Making
• Sauteing
• Food handlers license 
• Sous Vide
• Prepping Ingredients
• Vegetable Cooking
• Must be able to lift & a carry at least 50 pounds
• Must be able to stand for long periods of time
• Ability to go up and down flights of stairs multiple times a day
• A desire to learn and grow in an exciting & quickly changing environment
• Sense of urgency
• Able to lift up to 40 pounds.
• Must be able to stand and exert fast-paced mobility for periods up to 9 (nine) hours in length.
• This position requires full time availability, including days, nights  & weekends.