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.
If you would like to joing the team, please send your updated resumes to [email protected]
The Dinex Group is an equal opportunity employer.
We offer competitive wages as well as medical, dental and 401K benefits and paid vacations.
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Café Boulud has become an Upper East Side staple, whose menu is inspired by Daniel Boulud’s four culinary muses: la tradition, classic French “cuisine; la saison, seasonal delicacies; le potager, the vegetable garden; and le voyage, flavors of world cuisines. Having earned three stars in the New York Times as well as a star in the Michelin Guide, Café Boulud is both a destination and a neighborhood gem for casually elegant dining, seasonal wine tasting dinners, Sunday brunch and two salons for intimate, private events. The restaurant’s adjacent Bar Pleiades serves some of the neighborhoods finest cocktails and is perfect for a group gathering or intimate get together.