Culinary Team - Chef De Partie at JPMC Candidate Experience page

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Dec, 25

Salary

0.0

Posted On

29 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation Standards, Inventory Management, Cooking Methods, Mise En Place, Food Presentation, Kitchen Equipment, Team Leadership, Recipe Adherence, Food Safety, Order Control, Ingredient Preparation, Stock Rotation, Waste Minimization, Culinary Innovation, Time Management

Industry

Financial Services

Description

Join our Culinary Team as a Chef de Partie is to be able to lead the culinary team and execute services within our high end kitchen. As a Chef de Partie within our Culinary Team, you will lead and set the standard for our kitchen team, ensuring high-quality food preparation and presentation that meets JPMC standards. You will consult daily with the Sous Chef on departmental priorities, enforce strict safety and sanitation protocols, and efficiently manage mise en place for service. Your responsibilities include preparing food according to recipes, minimizing waste, maintaining inventory, and working across various kitchen stations. You will bring your expertise in cooking methods, equipment, and procedures to control food order flow, maintain stock levels, and contribute innovative culinary ideas. Job Responsibilities Adhere to and enforce the strictest levels of Safety & Sanitation Standards in place by the NYCHD. Set up station / kitchen with mise en place to ensure everything will be ready for service Prepares foods in a timely manner according to recipes, quality & presentations standards Stock and rotate food; alert the Sous Chef in regard to low inventory items Work on the line, salad station, and prep station or any other stations as needed Control the pace of the food orders and set the tone for the ticket flowing process Test foods to determine if they have been cooked sufficiently Safely operate and maintain all kitchen equipment Advise in the preparation of ingredients for cooking, including portioning, chopping, and storing food Label, date, store and rotate all products while maintaining assigned stock levels Control food items requested, ensuring stock is maintained without over production Required qualifications, capabilities and skills Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards. Must be able to lift and carry up to 50 lbs. Ability to stand for prolong periods of time. Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Climbing steps regularly

Responsibilities

As a Chef de Partie, you will lead the culinary team and ensure high-quality food preparation and presentation. You will manage mise en place, enforce safety protocols, and consult with the Sous Chef on departmental priorities.