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Chef de Partie
DANIEL
60 East 65th Street, New York, NY, United States
Chef de Partie at DANIEL

Chef de Partie at DANIEL

DANIELMore Info

Full Time • Hourly (TBD)
Expired on Mar 27, 2018

Sorry, this job expired on Mar 27, 2018. Below are other jobs that may be of interest to you.

Requirements

3 years


Job Details

The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a commis at their station. He/she will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes.

The Chef de Partie should be an expert at his/her particular station while having a working knowledge of all stations in the kitchen. He/she should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards.

The position requires and at least 3 years of kitchen experience, preferably in a French fine dining environment. A culinary training degree is preferred but not required.

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Fine Dining

Part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud

Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts.

Follow the career paths of Executive Pastry Chef, Ghaya Oliviera:
http://culinaryagents.com/career/timeline/ghaya-oliveira

Lead Sommelier, Raj Vaidya: http://culinaryagents.com/career/timeline/raj-vaidya

General Manager, Pierre Siue: http://culinaryagents.com/career/timeline/pierre-siue

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