Chef de Partie

Chef de Partie (CDP)

The Chef de Partie (CDP) is an experienced, hands-on culinary professional responsible for the successful preparation and execution of an assigned kitchen station. You will maintain a high level of organization, quality, consistency, and speed throughout prep and service while ensuring every dish meets José Andrés Group standards.

As a senior member of the hourly culinary team, the CDP demonstrates strong technical skills, takes ownership of station readiness and execution, and serves as a resource for Line Cooks and other culinary team members. Success in this role requires culinary expertise, attention to detail, strong communication, and the ability to perform consistently in a fast-paced, high-volume kitchen.

Key Responsibilities

• Mise en Place & Station Readiness
• Take ownership of assigned station(s), ensuring complete setup, organization, and readiness before each service.
• Execute and organize daily prep lists according to production needs and established pars.
• Prepare sauces, marinades, proteins, vegetables, garnishes, and other components according to recipe specifications.
• Demonstrate strong knife skills and proficiency with applicable cooking techniques.
• Label, date, rotate, and store all products according to FIFO and JAG standards.
• Monitor product freshness, quality, and station pars throughout the shift.
• Communicate low pars, product needs, and potential shortages to culinary leadership proactively.
• Station Execution & Service
• Execute menu items accurately and efficiently according to recipe, portion, temperature, and presentation standards.
• Maintain control of assigned station during high-volume service while meeting established ticket times.
• Coordinate with neighboring stations, expo, and culinary leadership to maintain proper timing and coursing.
• Ensure all food leaving the station meets JAG standards for flavor, temperature, consistency, and presentation.
• Communicate 86s, delays, quality concerns, and station needs immediately.
• Maintain composure, organization, and urgency throughout service.
• Culinary Quality & Consistency
• Follow standardized recipes and preparation methods consistently.
• Taste and evaluate products throughout prep and service to ensure proper seasoning, texture, temperature, and quality.
• Identify and communicate product or preparation concerns before they impact service.
• Participate in tastings and apply feedback from Sous Chefs, Chef de Cuisine, and Executive Chef.
• Support the execution of specials, seasonal dishes, menu changes, and new culinary initiatives.
• Maintain strong knowledge of menu ingredients, preparation methods, allergens, and dietary modifications.
• Team Support & Culinary Development
• Serve as a knowledgeable resource for Line Cooks, Prep Cooks, and other hourly culinary team members.
• Demonstrate proper cooking techniques, station organization, recipes, and JAG standards through hands-on example.
• Assist newer team members with station setup and execution as directed by culinary leadership.
• Support teammates during high-volume periods to maintain kitchen flow.
• Communicate respectfully and effectively with both Back and Front of House teams.
• Participate in pre-shift lineups, tastings, and culinary training.
• Model professionalism, punctuality, accountability, and a team-first mindset.
• Food Safety & Sanitation
• Follow all DOH and JAG food safety and sanitation standards.
• Maintain proper handwashing, glove use, food handling, and cross-contamination prevention procedures.
• Execute temperature logs, cooling procedures, labeling, and allergen protocols accurately.
• Maintain a clean and organized station throughout prep and service.
• Clean as you go and complete all assigned opening, closing, and deep-cleaning responsibilities.
• Ensure food and equipment are handled safely and stored properly.
• Inventory, Waste & Product Handling
• Assist with receiving, inspecting, organizing, and properly storing deliveries.
• Monitor station pars and communicate replenishment needs to culinary leadership.
• Minimize food waste through proper preparation, portioning, storage, and product handling.
• Maintain awareness of yields and proper utilization of ingredients.
• Report spoilage, product variances, or quality concerns promptly.
• Treat all ingredients with care and respect to protect product quality and food cost.
• Equipment & Kitchen Maintenance
• Safely and properly operate kitchen equipment applicable to assigned stations, including ovens, grills, fryers, slicers, mixers, and other culinary equipment.
• Maintain knives, smallwares, and station equipment in clean and service-ready condition.
• Follow proper cleaning and basic maintenance procedures.
• Immediately report damaged or malfunctioning equipment to culinary leadership.
• Maintain a safe, clean, and organized kitchen environment.
• Events & Openings
• Execute special event, private dining, and preset menus according to established recipes and timelines.
• Support tastings, menu rollouts, and special culinary activations.
• Assist with new restaurant opening preparation, training, and execution when applicable.

Requirements

Required Qualifications

• 2+ years of professional culinary experience in a high-volume, upscale casual, casual-fine, or fine dining environment preferred.
• Previous experience independently managing one or more kitchen stations.
• Strong knife skills and proficiency in fundamental cooking techniques.
• Ability to read, understand, and execute recipes and prep lists accurately.
• Strong understanding of food safety, sanitation, allergen awareness, and proper food handling.
• Food Handler certification or ability to obtain one as required by local regulations.
• Strong communication, organization, and teamwork skills.
• Ability to maintain consistency, urgency, and composure during high-volume service.
• Passion for culinary excellence, learning, and professional development.
• Reliable attendance and schedule flexibility, including nights, weekends, and holidays.
• Culinary degree or formal culinary training is a plus but not required.

Working Conditions & Physical Requirements

• Stand and move for extended periods, including shifts of up to 8+ hours.
• Lift, carry, push, or pull up to 35–50 lbs.
• Frequent bending, reaching, lifting, and repetitive motions.
• Continuous use of knives, kitchen tools, and commercial cooking equipment.
• Frequent exposure to heat, steam, open flames, refrigeration, and cleaning chemicals.
• Ability to work safely and efficiently in a fast-paced kitchen environment.
• Slip-resistant footwear required.

In Return, We Offer You

• Competitive hourly pay
• Opportunities for cross-training and advancement
• Culinary education and professional development
• Opportunities to develop toward Sous Chef and other culinary leadership positions
• Employee dining and partner discounts
• Access to health & wellness benefits for eligible team members
• Growth within a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.