Trabajos chef de partie en New York, New YorkCrear alertas

Job DescriptionP.F. Chang's Pay Range (based on experience): $19.00 - $23.00 / hour Benefits we offer for this position: All team members: Competitive pay Flexible scheduling Paid on the job training Opportunities for advancement – we promote from within Discounted meals Employee referral program Exclusive team member discounts Closed on Thanksgiving and Christmas at most locations For qualifying team members: 401(k) retirement plan (based on hours worked) Medical, dental and vision insurance (based on hours worked) Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest’s needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: Prepare and cook all food items to company specifications Plates prepared foods based on chef’s guidance Responsible for the setup, operation, break down, and cleaning of all kitchen equipment May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. Uphold our high restaurant kitchen sanitation and food service safety standards Job Requirements: Previous experience is not required – we will train you! Have a current Food Handler’s Card where applicable, or we will help you obtain. A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes. Ability to learn restaurant menu and recipes. Knowledge of all chemicals used in the building. Excellent customer service skills and etiquette. Ability to multi-task in a fast-paced teamwork environment. Flexibility to work a variety of shifts. Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist. Must be at least 18 years old. Why work for us? Because it’s more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application.

We are actively searching for a Chef de Partie. You will be working directly with the Chef to produce and execute our menu while maintaining the high quality and standards. Michelin-starred French-Japanese fare by chef Mitsunobu Nagae at l’abeille interpreted in a Japanese-French way.

Pastry Chef de Partie is needed at Tribeca's highly regarded fine dining Korean restaurant. All kitchen personnels will report to Chef/Owner Jungsik Yim and will work right by his side.

World renowned restauranteur, Chef Daniel Boulud is seeking an experienced Chef de Partie to join the brigade at our flagship, Restaurant DANIEL. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Chef de Parti

L'abeille is a 42 seat French “Bistronomy” Restaurant in the heart of lower Manhattan in Tribeca headed by Chef Mitsunobu Nagae, who has extensive experiences in haute cuisine at multiple Michelin-Starred restaurants.

We are seeking a talented Sushi Chef de Partie to join our world-class culinary brigade. Proven experience as a Sushi Chef de Partie in fine dining, Michelin, or luxury hospitality. With career progression opportunities, premium benefits, and unmatched exposure, this role is for committed and ambiti

Job Description Sous Chef | Elevated Fine Dining Are you a culinary professional who believes every plate should leave the kitchen flawless? We are seeking an experienced Sous Chef to join the leadership team of an acclaimed fine dining restaurant known for exceptional cuisine, refined execution, and uncompromising attention to detail. This is an opportunity to work alongside an accomplished culinary leadership team that values craftsmanship, precision, and continuous pursuit of excellence. We are looking for a chef who takes pride in every ingredient, every technique, and every guest experience. Deliver Culinary Excellence • Execute every dish with exceptional consistency, precision, and presentation., • Maintain the highest standards of food quality, flavor, and visual appeal., • Ensure every plate reflects the restaurant's commitment to elevated dining. Lead Kitchen Operations • Assist in managing all daily kitchen operations, including prep, production, service, and execution., • Maintain a highly organized, clean, and efficient kitchen environment., • Ensure compliance with all food safety, sanitation, and health regulations. Inspire and Develop the Team • Lead by example through professionalism, urgency, and attention to detail., • Mentor and coach cooks while reinforcing proper techniques and high culinary standards., • Foster a culture of accountability, teamwork, and continuous improvement. Maintain Exceptional Standards • Monitor every aspect of food production to ensure consistency and excellence., • Uphold exact recipe execution, portioning, seasoning, and plating standards., • Identify opportunities to improve quality, efficiency, and guest satisfaction. Support Menu Execution • Partner with the Executive Chef to execute seasonal menus and chef-driven features., • Assist with recipe refinement, testing, and presentation standards., • Contribute ideas while respecting the restaurant's culinary vision. Control Costs Without Sacrificing Quality • Assist with inventory management, ordering, and product rotation., • Minimize waste while protecting premium product quality., • Help achieve food cost goals through proper purchasing, portion control, and inventory management. What We're Looking For • Minimum of 2 years of experience as a Sous Chef or Senior Chef de Partie in an elevated fine dining environment., • Strong background in refined cooking techniques and luxury-level food presentation., • Passion for culinary excellence and meticulous attention to detail., • High standards for cleanliness, organization, and kitchen discipline., • Proven leadership experience developing and motivating culinary teams., • Strong understanding of food safety, sanitation, and HACCP principles., • Ability to perform with composure and precision during high-volume service., • Professional work ethic with a commitment to consistency and continuous improvement., • Flexibility to work evenings, weekends, and holidays. What We Offer • Competitive salary, • Direct Deposit, • 401(k), • Comprehensive medical benefits, • Paid Time Off (PTO), • Employee dining discounts, • Outstanding opportunities for career growth and advancement, • A collaborative kitchen culture focused on craftsmanship and culinary excellence If you are passionate about refined cuisine, relentless attention to detail, and creating unforgettable dining experiences, we'd love to connect with you.

Job DescriptionDescription: Job Title: Pastry 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 dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food! Position Summary The Pastry Chef de Partie is a hands-on leader responsible for overseeing daily pastry operations, ensuring consistent product quality, food safety, and exceptional hospitality. This role leads the pastry station during shifts, supports team training and development, manages inventory and cleanliness standards, and responds effectively to service needs. The Pastry Chef de Partie models José Andrés Group values while fostering a positive, collaborative work environment and delivering desserts that meet the highest operational and guest experience standards. Key Responsibilities • Plan, set up, and lead pastry shifts, ensuring smooth execution of daily service and production., • Supervise the pastry station in the absence of the Head Chef or Sous Chef, maintaining quality, pace, and standards., • Delegate shift duties, assign tasks, and follow up with team members to ensure timely and accurate completion., • Train, coach, and support new team members on shift while fostering professional growth and teamwork., • React calmly and effectively to callouts, emergencies, and guest needs while maintaining exceptional hospitality., • Ensure all pastry items are prepared and served according to José Andrés Group recipes, quality standards, and health department regulations., • Monitor product quality, food safety, and operational consistency throughout each shift., • Follow inventory control procedures to minimize waste and product loss., • Maintain cleanliness, organization, and sanitation across all pastry and work areas., • Complete end-of-shift and end-of-day documentation and counts; communicate discrepancies promptly to leadership., • Support cross-functional restaurant operations as needed and remain proficient in all areas of the kitchen., • Model professionalism, integrity, punctuality, and a positive work environment for both guests and teammates., • Promote José Andrés Group culture while ensuring compliance with all safety regulations, government laws, and internal standards.Requirements: What We’re Looking For • Open schedule with flexibility (early mornings, nights, weekends, holidays)., • Minimum 2–3 years of professional pastry or kitchen experience, with leadership or station responsibility preferred., • Proven ability to run shifts, delegate tasks, and support team performance in a fast-paced environment., • Hands-on experience with pastry production, dessert execution, and maintaining consistent quality standards., • Strong knowledge of food safety, sanitation, and health department regulations., • Experience training and mentoring team members while fostering a positive, collaborative culture., • Comfortable adapting quickly to changing service needs, callouts, and guest requests., • Familiarity with inventory controls, waste reduction, and end-of-shift reporting., • Demonstrated professionalism, reliability, and commitment to hospitality excellence., • Solid pastry skills and ability to follow prep lists and recipes., • Food Handler certification (or ability to obtain)., • 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 (bags of flour/sugar, sheet trays, equipment)., • 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, and visual acuity., • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and 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.

Previous experience as Chef de Partie, Line Cook, or Sous Chef in a luxury setting. We are seeking an experienced Overnight Cook to join our award-winning culinary team.

The Chef de Partie is a line position working the hot side or cold side of the kitchen, primarily running the production of and service side of the menu, managing your station and working closely alongside the BOH managment. Passion, dedication and refinement are the requirements, wanting to be part

The Sushi Chef de Partie with F&B 575 in Nama at Aman New York is responsible for running the day-to-day operation of a specific station while having an understanding of the other kitchen stations. The Sushi Chef de Partie will prepare high-quality food that meets the company’s standards, ensu

After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this fall. The Dinex Group does not discriminate on the basis of race, color, creed,

Chef Thomas Keller's New York destination, Per Se, is seeking enthusiastic individuals with a desire for food, beverage, and hospitality to join our culinary brigade as a Commis Chef. Efficiently and accurately produce mise en place as requested by the Chef de Partie and Sous Chefs. In this rol

We are seeking a Chef de Partie to join Forbes Four Star Restaurant Le B. Demonstrating a passion for details and a willingness to learn. Helmed by Chef/Restaurateur Angie Mar, the kitchen’s focus is modern French cuisine.

Le Chêne is seeking a skilled and driven Chef de Partie to join the kitchen team. As a Chef de Partie, you will play a key role in maintaining the highest standards of food preparation, presentation, and service. Ability to work independently while prepping or as a team during service.

This role is ideal for a disciplined, skilled cook with strong leadership qualities, refined technique, and a deep respect for product. Prior experience as a Chef de Partie. CHEF DE PARTIE – FULL TIME.

As a Chef de Partie, you will be expected to lead by example, maintain the highest culinary standards, and support the development of junior cooks while working closely with the culinary leadership team to execute service at a Michelin-star level. Essential by Christophe, the Michelin-starred restau

In this role, under the guidance of our Pastry Chef and Pastry Sous Chef, you will collaborate in maintaining and elevating our culinary excellence, while assisting with our dessert and bread programs. Work closely with the Pastry Sous Chef to fulfill requests and maintain the seamless operation of

This role is ideal for someone who thrives in a fast-paced environment, enjoys producing consistent, high-quality pastries, and takes pride in organization and efficiency. Strong attention to detail and consistency. Comfortable standing for extended periods and performing repetitive tasks.

All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. Candidates should demonstrate strong attention to detail, the ability to perform in a fast-paced environment, and a co

The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship st

Jean-Georges is actively seeking Chef de Partie!. Cook a wide variety of foods with all modern and classical cooking techniques. Keep a clean work area and a positive attitude, helping out wherever necessary to deliver a product that will exceed our guest’s expectations.

Chef Joe Anthony (former Culinary Director at Gabriel Kreuther and The Moore Miami) and Adrien Falcon (former Bouley, Gagnaire, Ducasse and Balthazar Group ) bring decades of Michelin-starred expertise and New York hospitality leadership. Arvine is seeking a dedicated and passionate Chef de Partie t

Ability to work under pressure and meet deadlines.

Set a course for adventure with Princess Cruises! The employer of choice in the cruise industry, our fleet of Love Boats offer exceptional facilities and extensive professional development and recreational programs for our valued teammates who hail from more than 60 countries around the globe. An iconic brand beloved by millions, we love people who love what they do and work together to help our guests create a lifetime of wonderful memories while providing friendly, attentive and authentic service like only Princess can. As a member of the Princess Family, you'll enjoy a truly adventurous career with excellent incentives, unlimited opportunities for growth, and ports of call that will leave you breathless.

A leading cruise line seeks a Demi Chef de Partie Pastry to ensure top-notch production in the pastry area according to specified recipes. The candidate should have substantial pastry experience and provide mentorship to junior staff.

The Hong Kong Study Skills Research Institute is seeking a Chef De Partie - Baker to manage the production of baked goods on a cruise ship. The ideal candidate will have extensive experience in either a cruise ship or large hotel/resort pastry operation.

Chef De Partie - Baker at Royal Caribbean Group (Abroad) A Chef de Partie - Baker handles the production of baked goods indicated in the menu plan, in accordance with the corresponding methods and recipes.

Developing and creating dessert menu and recipes with Executive Pastry chef and team, including working on packaging. You will learn a great deal while here and work directly with Chef Dominique. Management of all ordering and acceptance of daily deliveries and ability to keep things within set cost

The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship st

As Executive Sous Chef, you will be the Executive Chef's right hand in leading all back-of-house operations, including food quality, cost control, and kitchen performance. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Effective communicator wi

Collaborate on menu development and seasonal specials as you grow toward the chef de cuisine role. Genuine desire to grow into a chef de cuisine role — not just fill a position. Sous Chef — With a path to Chef de Cuisine.

We want to add someone to the team who is an active participant in all aspects of a day in a kitchen, from helping put deliveries away, to being set up in time, to the final breakdown and scrub. We're looking for someone who deeply cares about food and the quality they put on the plate. Our customer

All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. Chef Sungchul Shim and the team behind Michelin awarded Kochi, as well as the well renowned casual concepts GUI, DonDo

Acres is a high-volume American restaurant in Rockefeller Center led by Chef Greg Baxtrom. We’re looking for reliable, organized line cooks who take pride in consistency and clean execution. Strong work ethic and attention to detail.

Desire to learn in detail about traditional flavors from Italia and specifically Emilia Romagna. The restaurant was founded by chef Stefano Secchi and entrepreneur David Switzer. He has worked and cooked in Italia for 3 years including at Osteria Francescana, All’Enoteca and Hosteria Giusti, b

Le invitamos a nuestra siguiente convocatoria abierta el próximo jueves 23 de julio de 2026 de 10AM - 6PM en Tacombi Upper West Side (377 Amsterdam Avenue, New York, NY 10024). Adequate vision, hearing, and manual dexterity to handle food, equipment, and kitchen tools, with or without reasona

We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, mili

Previous leadership experience as a Sous Chef or Chef de Cuisine. We're looking for a hands-on leader who thrives in a fast-paced environment, enjoys developing people, and takes pride in running an organized, efficient kitchen. Albert's Bar is seeking a talented and organized Chef de Cuisine to lea

Under the direction of Executive Chef Mincheol Shin — formerly of Kwonsooksoo* and JUA — The Restaurant at Genesis House was recognized as a Michelin Guide Recommended restaurant in 2025. The Restaurant at Genesis House serves as an extension of that brand identity, offering modern Kor

You’ll cook on the line daily and support prep as needed. Organization, communication, and attention to detail are essential. Cross train and work front of house counter shifts as needed.

Frenchette does not discriminate on the basis of race, sex, color, religion, age, height, weight, national origin, marital status, disability, veteran status, genetic information, sexual orientation, gender identity or any other reason prohibited by law in provision of employment opportunities and b

At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected chara

You are highly confident in your abilities and are detail-oriented. A great environment to work in surrounded by talented, hardworking, passionate, and fun people. By working closely with local farmers and purveyors that we trust, The Smith serves delicious food and drinks people crave.