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Chef de Partie
Aquavit
65 E 55th St, New York, NY 10019
Aquavit hiring Chef de Partie in New York, NY

Aquavit hiring Chef de Partie in New York, NY

Chef de Partie

AquavitMore Info

65 E 55th St, New York, NY 10019
Full Time • Hourly ($18.00 - $23.00)
Expires: Nov 23, 2026

105 people viewed

Required Years of Experience

3 years


Job Details

Two Michelin Starred Modern Nordic restaurant, Aquavit is seeking passionate and dedicated Back of the House staff.

Aquavit is accepting resumes for Chef de Partie

The successful candidate will possess the following qualifications:

  • Self-motivated and a desire to learn and grow within the organization
  • Team-oriented with a positive attitude and strong sense of reliability
  • Passionate and committed for the culinary field
  • Demonstrate a sense of urgency, attention to detail and strong work ethic
  • Ability to work under pressure while maintaining composure and being respectful
  • Previous experience working in Fine Dining and/or Michelin starred establishment
  • Culinary training degree preferred

This is a full-time position, and you must be able to work both lunch and dinner shifts. This is a unique opportunity to join and advanced culinary team and learn from a group of experienced successful and passionate professionals.

We are an Equal Opportunity Employer that is committed to inclusion and diversity.


Compensation Details

Compensation: Hourly ($18.00 - $23.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts


Required Skills

Adaptability

Collaboration

Time Management

Problem Solving

Customer Service Orientation

Creativity in Culinary Arts

Stress Management

Ability to Take Constructive Criticism

Interpersonal Skills

Willingness to Take Initiative

Willingness to Take Feedback

Ability to Follow Instructions

Attention to Safety and Hygiene Standards

Ability to work in a fast paced environment

Open Mindedness to Feedback

Attention to Food Safety Standards

Passion for Continuous Improvement

Ability to Multitask

Team Leadership Potential

Cultural Awareness in Culinary Practices

Read more


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Scandinavian, Seafood, Wild Game

Fine Dining

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