Chef de Partie

Chef de PartieBrasserie Boulud - New York More Info1900 Broadway, New York, NY Full Time • Hourly ($22.00 - $24.00) Expires: Nov 8, 2026After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this fall. With over 10,000 square feet spanning two floors, the new restaurant will offer a multi-faceted, modern take on a classic French brasserie. Designed by David Rockwell's Rockwell Group, it will feature a light and airy main dining room with an impressively large central bar, but also an intimate speakeasy and elegant private dining rooms. Open for breakfast, lunch and dinner, the restaurant will offer everything from morning coffee and croissants (to eat-in or take-out), to handcrafted late-night cocktails. Menus will reflect Boulud's signature seasonal French cuisine showcasing the finest ingredients, with a bend towards casual everyday dining and a light twist on bistro favorites. Pre and post-theatre crowds will once again be able to enjoy Boulud's express menus and seamless service as the perfect complement to their evening, now with even more space and an extra dose of French charm.Position SummaryThe Chef de Partie is responsible for overseeing a specific station in the kitchen and executing classical French dishes with precision, consistency, and respect for tradition. This role requires strong technical skills, attention to detail, and the ability to work seamlessly within a disciplined, high-performing kitchen brigade.Key ResponsibilitiesExecute and present dishes in accordance with classical French techniques and house standardsManage and maintain your designated station (e.g., saucier, poissonier, garde manger, entremetier, etc.)Prepare mise en place with accuracy, efficiency, and proper organizationEnsure consistency in taste, texture, and presentation across all dishesAdhere to traditional French culinary methods and proper sauce-making techniquesMaintain strict cleanliness, organization, and compliance with health and sanitation standardsAssist in training and guiding commis chefs or junior kitchen staff when neededWork collaboratively with the culinary team to ensure smooth service flowMonitor inventory levels and communicate needs to the Sous Chef or Executive ChefFollow recipes and portion standards precisely to ensure consistency and cost controlQualifications3–5+ years of experience in fine dining-level kitchens, preferably in French cuisineStrong understanding of classical French cooking techniques and terminologyProven ability to work in a high-pressure, fast-paced environmentExcellent knife skills and station managementStrong organizational skills and attention to detailTeam-oriented mindset with a commitment to excellenceCulinary degree or formal training preferred, but not requiredPhysical RequirementsAbility to stand for long periods of timeAbility to lift up to 50 lbsAbility to work in a hot, fast-paced kitchen environmentThe 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.Compensation: Hourly ($22.00 - $24.00)Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining DiscountsAbility to Multitask Effectively in a Busy Kitchen EnvironmentStrong Communication Skills for Team CollaborationAdaptability to Changing Kitchen DemandsLeadership Skills for Training Junior StaffProblem Solving Skills for Addressing Kitchen ChallengesProblem Solving Skills in High Pressure SituationsCreativity in Dish Presentation and Menu DevelopmentTime Management Skills to Meet Service Demands