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Chef de Partie (H/F) - Nom de l'établissement at Sige Relais Chateaux

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jan, 26

Salary

24.0

Posted On

28 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Recipe Reading, Training Employees, Health Standards, Food Quality, French Cuisine, Supervision, Station Expertise

Industry

Hospitality

Description

Company Description (Renseignez le descriptif de votre Maison : Vous pouvez utiliser la description affichée dans votre compte Management Center dans la section Texte principal.) Nous sommes fiers d'être l'un des 580 membres Relais & Châteaux, une association internationale d'hôtels et de restaurants indépendants. Job Description World renowned restauranteur, Chef Daniel Boulud is seeking an experienced Chef de Partie to join the brigade at our flagship, Restaurant DANIEL. 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. They 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 their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. Qualifications The position requires and at least 3 years of chef de partie or line cook experience, preferably in a French fine dining environment. A culinary training degree is preferred but not required. Additional Information Compensation: Hourly ($20.00 - $24.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program

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Responsibilities

The Chef de Partie is responsible for managing a specific station in the kitchen and supervising at least one cook or commis. They will work closely with the Chef or Sous Chef for instructions and menu changes.