Demi Chef de Partie, Culinary

Tishman Speyer • New York, NY

123d • $27

About The Position

The Demi Chef de Partie Culinary at The Rainbow Room is responsible for ensuring the highest quality and standard is applied to when coordinating or preparing food. The role requires a skilled and passionate professional who takes great pride in delivering unparalleled experiences in a spectacular, world-class setting.

Requirements

• Prior experience as a Cook in a high-volume establishment is required.
• Prior experience in the hotel/restaurant/catering industry in a similar role is strongly preferred.
• Must adhere to all company-specific safety policies.
• Ability to understand and communicate in English, both verbally and in writing.
• Ability to work cooperatively with other team members.
• Ability to take direction and constructive feedback from Management.
• Must have open availability including early mornings, late nights, weekends, and holidays.
• Maintain a positive attitude in the work environment.
• Exhibit the highest level of professionalism.

Responsibilities

• Ensure exemplary culinary standards of the Rainbow Room are met.
• Oversee proper handling and storage of all food items in accordance with health department and property standards.
• Prepare and serve all food items.
• Oversee Rainbow Room’s kitchens and assume responsibility for their station as well as other areas of the kitchen in a manager’s absence.
• Give orders and direction within their section and carry out orders from the Sous Chef and other Culinary Management Team members.
• Organize a section in the absence of the Chef de Partie and lead Commis or Apprentices.
• Ensure all recipes are followed and updated to maintain cuisine standards.
• Check all items for taste, temperature, and visual appeal.
• Assist in assigning specific duties to chefs under supervision and instruct them in their work.
• Verify uniformity of dishes and adherence to established portion sizes.
• Complete daily prep lists and ensure correct handover sheets are left for colleagues.
• Check food items ordered for a specific station upon arrival and report challenges to Culinary Management.
• Ensure BEOs are checked daily and concerns communicated to Culinary Management.
• Put deliveries and dry goods away, and clean work station/area.
• Demonstrate advanced knife skills and cutting methods.
• Ensure all areas within the station are checked, organized, and cleaned.
• Comply with Rainbow Room Health and Safety Protocol and HACCP standards.
• Complete all Rainbow Room records, logs, and checklists on time.
• Assist in managing food production, wastage, planning, and food cost.
• Break down all stations and perform general cleaning tasks at the end of every shift.
• Work closely with the Stewarding Team to maintain kitchen cleanliness.
• Clean and maintain all equipment within the food production area.
• Perform other duties as requested, including clean up and execution of service.

Benefits

• Competitive hourly wage of $27.78.
• Opportunities for professional development.
• Dynamic and rewarding work environment.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Number of Employees: 1,001-5,000 employees