What are the responsibilities and job description for the Chef de Partie position at Relais & Châteaux?
Company Description
Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts.
Job Description
World renowned restauranteur, Chef Daniel Boulud, and Executive Chef of DANIEL, Eddy Leroux, are 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 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.
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
Salary : $20 - $24