Chef de Partie

Bazaar Holdings Hotel Development LLC•New York, NY

154d•$22 - $28•Onsite

About The Position

The Chef de Partie is a hands-on station captain who ensures prep, station readiness, and service execution meet JAG standards every shift. You’ll set the pace, coach cooks, troubleshoot in real time, and partner with culinary leadership on quality control, food safety, and pars - delivering consistency, speed, and teamwork during high-volume service.

Requirements

Open availability with flexibility (minimum of 3 days per week, including evenings, weekends and holidays).
2–3+ years professional kitchen experience (upscale casual, casual fine, or fine dining preferred) with strong line proficiency - grill, sauté, fry, garde manger.
Demonstrated ability to lead a station and guide peers during peak service.
Knowledge of HACCP/food safety; Food Handler certification (or ability to obtain).
Strong organization, urgency, and calm under pressure; clear communicator and teammate.
Knowledge of cooking techniques, kitchen equipment, and food safety standards.
Solid knife skills and ability to follow prep lists and recipes.
Slip-resistant footwear required.

Nice To Haves

Culinary degree is a plus.

Responsibilities

Lead your station during service, set the pace on the line, and support teammates during busy periods.
Coordinate with expo to manage ticket flow, coursing, and timing while maintaining food quality.
Set up and stock your station; ensure mise en place and pars are ready for service.
Prep, cook, and plate menu items to standardized recipes, portioning, and presentation.
Translate forecasts into prep plans and adjust production as needed for current and next-day service.
Maintain food safety and sanitation standards (FIFO, temps, allergens, clean-as-you-go).
Assist with receiving, proper storage, inventory rotation, and minimizing waste.
Provide quick tastings and on-the-spot coaching to support quality and team development.
Safely operate kitchen equipment and report maintenance needs.
Demonstrate reliability and professionalism while helping create a respectful, inclusive, and learning-focused kitchen environment.