Chef de Partie - Café Boulud

About the role

The Chef de Partie works one of the following stations in the kitchen: Saucier, Hot Appetizer, Rôtisseur, Garde‑manger, Entremétier, Poissonnier, or Soupe. The role includes supervision of at least one cook and/or a commis at the assigned station and direct communication with the Chef or Sous Chef for instructions such as menu changes. This position is hourly‑based. Café Boulud, inspired by Daniel Boulud’s four culinary muses—la tradition, la saison, le potager, and le voyage—offers classic French cuisine, seasonal delicacies, vegetable‑focused dishes, and world flavors. The restaurant has earned three stars in the New York Times and a star in the Michelin Guide, serving casually elegant dining, seasonal wine‑tasting dinners, Sunday brunch, and private events.

Responsibilities

• Communicate clearly with managers and teammates.
• Maintain production levels required by the Executive Chef.
• Keep the work area and equipment clean and sanitary throughout the shift in accordance with Health Department and restaurant standards.
• Uphold the high level of food quality and standards established by the Executive Chef.
• Minimize waste and discard spoiled food products from the station according to company procedure.
• Perform all essential duties during lengthy, high‑volume, high‑pressure service.
• Follow instructions from the Chef or Sous Chef during service.
• Adapt to and recognize changes as instructed by the Chef or Sous Chef throughout the shift.

Requirements

• Reference check.
• Ability to stand for long periods of time.
• Ability to lift up to 50 lb.
• Ability to work in a hot, fast‑paced kitchen environment.