Chef de Partie

Position Summary

The entire Culinary team must understand and implement the standards and the vision of Jean‑Georges Vongerichten while following all directives of Kitchen Management. All Cooks are responsible for delivering the highest quality food and service at all times, handling daily operational procedures, food production, and plating in accordance with company specifications and timing standards.

Responsibilities

• Provide food as dictated by the menu, guests, or management in a clean, safe, and timely manner.
• Maintain a clean work area and a positive attitude, assisting wherever necessary to exceed guest expectations.
• Follow directions and maintain good working relationships with supervisors and managers.
• Adhere to payroll and uniform procedures.
• Operate kitchen equipment safely and properly.
• Utilize the computer system to read all orders.
• Prepare and present all foods for meal service on a timely basis.
• Handle all types of food and rotate it according to established procedures.
• Work closely with standard recipes and plate presentation to maintain quality standards.
• Ensure a clean, neat, and organized work area.
• Cook a wide variety of foods using modern and classical techniques.
• Work with cutlery in a proficient, safe, and swift manner.
• Ability to work flexible hours.

Qualifications

• High School Diploma or equivalent.
• Two‑year degree or apprenticeship.
• Ability to read, write, and communicate verbally in English.
• Current and up‑to‑date sanitation classes.
• Minimum of two years in fine‑dining food preparation.

Physical Requirements

• Stand/Walk 8–12 hours a day.
• Work standing for up to ten hours in a kitchen environment.
• Ability to stand and work continuously in confined spaces for long periods.
• Sufficient dexterity to use all kitchen equipment.
• Ability to lift, bend, stoop, walk, push, and pull heavy equipment for extended periods.
• Ability to perform duties in extreme temperature ranges.

Pay

The base pay range for this position is $17 – $20 per hour. Compensation is determined based on factors such as prior employment history, job‑related knowledge, qualifications, and skills.