The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, La Tête d’Or by Daniel. This new concept will blend the classic American steakhouse with the Parisian dining scene. La Tête d’Or by Daniel will feature a 150-person main dining area, a cocktail bar in a dramatic lounge, private dining room, and an exclusive private omakase steak and seafood table to enjoy a unique dining experience.
We are currently looking for a passionate & disciplined Chef de Partie.
The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe.
The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. This position is hourly-based.

COMPETENCIES & QUALIFICATIONS:

• 3 years of experience in high volume or fine dining environment
• Advanced knife skills
• Ability to read and follow recipes and standards
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Organizational skills
• Effective time management
• Ability to lift large items up to 50 pounds & stand for long periods of time
  The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.
  More detail about La Tête d’Or part of The Dinex Group, the Restaurant Group of Chef Daniel Boulu

• Must be able to communicate clearly with his/her managers and teammates
• Keep his/her production to the level required by the Executive Chef
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Produce a consistent level of food quality established by the Executive Chef
• Maintain the high standards established by the Executive Chef
• Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
• Ability to perform all essential duties during a lengthy, high-volume and high-pressure service
• Must be able to adapt and follow instructions as instructed by the Chef or Sous Chef throughout the duration of a shift