Chef de Partie
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.