Chef de Partie

Description

Job Title: Chef de Partie

Reports To: Sous Chef 

Department: Back of House - Culinary

Employment Type: Hourly, Non-Exempt

Pay Rate: $22.00 - $28.00 per hour, based on experience

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. From perfectly grilled meats to imaginative cocktails and shareable plates, every bite is a dazzling and delicious adventure. 

We are seeking Chef de Parties to join our team and support our mission to Change the World Through the Power of Food!

Weekly Open Call - Walk-In Interviews Welcome!

Location: Bazaar Meat NY
35 W. 28th Street, New York, NY 10001

Days: Tuesday - Friday
Time: 1:00 PM – 3:00 PM

To Apply: Stop by during our open call hours with a copy of your resume. No appointment necessary!

Key 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.

Requirements

 What We’re Looking For

• 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.
• Culinary degree is a plus.

Working Conditions & Physical Requirements

• This position will spend 100% of the time standing or walking.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Ability to work at a steady pace while multitasking in limited kitchen space.
• Frequent exposure to heat, steam, refrigeration, and cleaning chemicals.
• Continuous use of knives and kitchen equipment.
• Ability to lift 30–50 lbs regularly.
• Occasional pushing or pulling of carts/equipment up to 250 lbs.
• Requires repetitive motions including grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability.
• Slip-resistant footwear required.

In Return, We Offer You

• Competitive hourly pay with opportunities for advancement
• Eligible health & wellness benefits (for qualifying positions)
• Employee dining and partner discounts
• Growth in 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.