Sought position: Chef de Partie Ref ID: No263921 Town: New York Country : United States Contract type: Long term contract Contract start date : As soon as possible Experience: experienced Job status: Employee Job category: Kitchen Salary: 16.50 - 22.00 Work schedules: With a break Consecutive weekly days off: 2 Accomodation: No Online since 2025/04/14 This job position is still available for the week of 2025-04-14
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.
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.
Sought position: Chef de Partie Ref ID: No263921 Town: New York Country : United States Contract type: Long term contract Contract start date : As soon as possible Work schedules: With a break Salary: 16.50 - 22.00 Experience: experienced Job status: Employee Job category: Kitchen Online since 2025/04/14 This job position is still available for the week of 2025-04-14
SOUGHT SKILLS
Food Safety Knowledge
Working One of the Following Kitchen Stations: Saucier, Hot Appetizer, Rôtisseur, Poissonnier, or Soupe
Cleaning / Sanitation
Supervising at Least One Cook and/or a Commis at Their Station
Sauteing
Following Instructions From the Chef or Sous Chef for Menu Changes
Grilling
Expertise in Their Particular Station With Working Knowledge of All Stations in the Kitchen
Vegetable Cookery
Reading and Following Recipes and Standards
Prepping Ingredients
Training Employees
Advanced Knife Skills
Maintaining Health Department, Food Quality, and Restaurant Standards
Portioning
At Least 3 Years of Kitchen Experience, Preferably in a French Fine Dining Environment
Food Handler Certification
Culinary Training Degree Preferred but Not Required
Plating and Presentation
Positive Attitude
Food Prep
Efficiency
Attention to Detail
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Le Journal des Palaces is back in the top Les Echos - Statista recruitment portals: we're still the best site specialising in the hotel industry, with the unwavering support of our candidates, who once again give us 5 stars
