Chef de Partie

Le B., a Forbes Four-Star restaurant in historic Greenwich Village, is seeking a Chef de Partie to join our kitchen team. Led by Chef and Restaurateur Angie Mar, Le B. reflects her approach to modern French cuisine: rooted in classic technique, shaped by Chinese and Japanese ingredients, and always looking forward. Our food relies on exceptional product, layered flavor, and precise execution; what arrives at the table fully realized reflects a process rooted in considerable rigor.

Le B. is intentionally a teaching kitchen, where learning is part of the daily work through tasting, repetition, and mentorship. We want young chefs to understand not only how something is done, but why—including the role that time, temperature, and technique play in the finished dish. For a Chef de Partie, that means continuing to refine your own craft while taking ownership of your station and helping develop the chefs around you.

RESPONSIBILITIES

• Maintain complete, service-ready mise en place and anticipate daily prep needs
• Execute dishes with precision and consistency according to Le B.’s standards
• Perform butchery and fabrication of meat, fish, and birds as required by the station
• Apply sound judgment to seasoning, cookery, and product handling
• Understand and apply Le B.’s approach to time, temperature, and curing
• Taste critically and identify issues before they reach the guest
• Handle ingredients carefully to maintain quality and minimize waste
• Communicate proactively and support the kitchen beyond your own station
• Train and guide less experienced chefs through demonstration, explanation, and feedback
• Participate in pre-service meetings, tastings, and culinary education
• Maintain rigorous standards of sanitation, food safety, and kitchen organization 

QUALIFICATIONS

• 2+ years of professional culinary experience
• Experience in a Michelin-starred or comparable fine-dining kitchen strongly preferred
• Demonstrated ability to independently manage and execute a station at a high level
• Strong classical cooking fundamentals and knife skills
• Strong butchery and fabrication skills across meat, fish, and birds
• Experience across multiple stations strongly preferred
• Strong communication skills
• Demonstrated dependability and accountability
• Ability to train others while remaining open to feedback and continued development

PHYSICAL REQUIREMENTS

• Ability to stand and work for prolonged periods
• Ability to lift and carry up to 50 pounds
• Ability to reach, bend, stoop, climb stairs, and work safely in hot and cold kitchen conditions 

We are looking for an experienced cook who wants meaningful responsibility, continued growth, and the opportunity to contribute to a serious teaching kitchen. Please submit a resume for consideration.