Description:

The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, Soupe, or Pâtissier. The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef, Executive Sous Chef, or Sous Chef for all instructions on the station such as, but not limited to, menu changes. This role is a full-time hourly position. Boulud Sud is Daniel Boulud’s vibrant Mediterranean-inspired restaurant featuring flavors that travel the entire Mediterranean coastal region including Southern France, Northern Africa, and beyond. There is an emphasis on grilled fish and lamb as well as an abundance of fresh vegetables on the menu.

Requirements:

Essential duties: Must be able to communicate clearly with his/her managers and his/her teammates Keep his/her production to the level required by the Executive Chef Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards Maintain and enforce the high level of food quality and standards established by the Executive Chef Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure Ability to perform all essential duties during a lengthy, high-volume and high-pressure service Ability to follow instructions during service from Executive Chef, Executive Sous Chef, and Sous Chef Ability to adapt and recognize changes as instructed by the Executive Chef, Executive Sous Chef, and Sous Chef throughout the duration of a shift

Additional Info: