OUR HISTORY

The Rainbow Room, the quintessential New York venue, has been the site of some of the city's most celebrated events since first opening in 1934.

We are seeking skilled, passionate professionals who take great pride in delivering unparalleled experiences and who value teamwork, integrity and professional development in a spectacular, world-class setting.

Your Role….

The Chef de Partie Culinary at The Rainbow Room is responsible for ensuring the highest quality and standard is applied to when coordinating or preparing food.

Key Qualifications:

• Responsible for ensuring that the exemplary culinary standards of the Rainbow Room are met and for upholding our commitment to superior cuisine and hospitality.
• Must be very knowledgeable of his/her specialty, as well as all culinary functions and stations within the operation.
• Responsible for all dishes that are prepared and served in their assigned section.
• Oversees Rainbow Room’s kitchens and assume responsibility for their station as well as other areas of the kitchen in a manager’s absence.
• Must be able to give orders and direction within their section, as well as reliably carry out orders handed down to them by the Sous Chef and other members of the Culinary Management Team.
• Able to organize and lead a section Demi Chefs, Commis or Apprentices in all areas of execution including preparation, plating, planning and organization.
• Ensure all recipes are followed and continually updated to ensure that the cuisines standards of consistency are met and maintained. All items are constantly checked for taste, temperature and visual appeal.
• Verify that all dishes are uniform and that established portion sizes are adhered to as per the specifications set out by the Executive Chef and other members of the Culinary Management Team.
• Ensure that the daily prep lists are completed for their section and correct handover sheets are left for colleagues running section in absence.
• Ensure that station is fully set with the specific equipment prior to preparation.
• Must check all food items ordered for a specific station upon arrival and report any challenges to Culinary Management.
• Ensure the BEO`s are checked daily and concerns are communicated to Culinary Management.
• Put deliveries and dry goods away, as well as clean work station/area.
• Complete all food orders with the Sous Chefs, and other members of the Culinary Management Team, complying with the specific order days.
• Required to demonstrate advanced knife skills and cutting methods for vegetables, herbs, fruits, potatoes.
• Oversee the proper handling and storage of all food items in accordance with health department and property standards.
• Must assure that all areas within the station designation are checked, organized and cleaned before, during and after service.
• Ensure that all cooks are working according to Rainbow Room Health and Safety Protocol and comply with HACCP standards.
• Ensure the highest level of food safety management is complied with including all DOH requirements and HACCP are followed.
• Ensure that spoiled or damaged serving utensils are not into use, particularly cracked or chipped china and glassware, bringing notice of any non-usable products to the Managers.
• Advanced working knowledge of mathematical skills necessary to understand recipes, measurements, requisition amounts and portion size.
• Ensure all Rainbow Room records, logs and checklists are completed and submitted on time.
• Assist in managing food production, wastage, planning and food cost.
• Responsible for breaking down all stations, ensuring the proper storage of product, and performing any general cleaning tasks using Rainbow Room’s standard cleaning product as assigned to adhere to health standards.
• Must work very closely with the Stewarding Team to keep the kitchen clean at all times.
• Clean and maintain all equipment within the food production area, and notify Culinary Management Team of any maintenance or equipment challenges, making every attempt to prevent the damage/loss of any property.
• Perform other duties as requested, such as clean up, executing special guest requests and cross-training.
• Attendance at all scheduled training sessions and meetings is required.
• As outlined in the Associate Handbook, regular attendance and punctuality is essential to the successful performance of this position. Associates with irregular time and attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the service industry, associates may be required to work varying schedules to reflect the business needs.
• All associates are required to fully comply with Rainbow Room’s rules and regulations, which may be established from time to time, for the safe and effective operation. Associates who violate Rainbow Room rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• The Chef de Partie is not only aware of Rainbow Room’s rules and regulations and obeys them, but also assists in enforcing them, leads by example and encourages fellow employees to do likewise.
• Associates are expected to perform additional duties as necessary and assigned.

Skills & Qualifications

The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

• Prior experience as a Cook in a high volume establishment is required.
• Prior experience in the hotel/restaurant/catering industry in a similar is strongly preferred.
• Must adhere to all company specific safety policies.
• Be able to understand and communicate in English, both verbally and in writing.
• Work cooperatively with other team members.
• Able to take direction and constructive feedback from Management.
• Must have open availability including early mornings, late nights, weekends and holidays.
• Maintain a positive attitude in the work environment.
• Highest level of professionalism.

Other things to consider….

• A significant portion of the work day requires walking and standing
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures.
• Must be able to work in an area where the noise level is usually moderate to loud.
• Requires manual dexterity to use and operate all necessary equipment.
• Must be able to follow uniform and grooming guidelines.
• Must be able to follow all other policies implemented by Rainbow Room.

The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role.

• The base compensation for this role is $27.97per hour.

The Rainbow Room is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.