Demi Chef de Partie

Le B., a Forbes Four-Star restaurant in historic Greenwich Village, is seeking a Demi-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 chefs learn through the work itself: tasting, repetition, and mentorship. We want young chefs to understand not only how a preparation is executed, but why—including how time, temperature, and technique shape the finished dish. This role is for someone with a strong professional foundation who wants serious instruction and greater responsibility as their skills develop.

RESPONSIBILITIES

• Work an assigned station and develop toward full ownership of its preparation and execution
• Prepare and maintain organized mise en place for daily service
• Execute menu items according to Le B.’s recipes and standards
• Develop proficiency in the butchery and fabrication of meat, fish, and birds under the guidance of senior chefs
• Learn the technique and reasoning behind each preparation, including Le B.’s approach to time, temperature, and curing
• Taste your work and participate actively in your own development
• Handle ingredients carefully to maintain quality and minimize waste
• Maintain focus and consistency throughout prep and service
• Properly set up and break down your station
• Communicate clearly with chefs and support fellow chefs as needed
• Participate in pre-service meetings, tastings, and culinary education
• Receive feedback openly and apply it consistently
• Maintain high standards of sanitation, food safety, and kitchen organization 

QUALIFICATIONS

• 1+ years of professional kitchen experience preferred
• Culinary school education or equivalent culinary training strongly preferred
• Strong foundational cooking and knife skills
• Foundational butchery and fabrication skills
• Strong mise en place and organizational habits
• Dependability and a strong work ethic
• Curiosity and a genuine desire to develop as a chef 

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 a young chef with strong fundamentals who wants to be challenged, taught, and given room to grow within a serious professional kitchen. Please submit a resume for consideration.