Job Title: Chef de Partie
Reports To: Chef de Cuisine, Sous Chef, Tournant
Description:
New concept from the Blanca and Roberta’s team (New York Times 12 Best New Restaurants, Esquire 50 Best New Restaurants in America, NYT ). Restaurant features an ever-changing, aspirational menu focusing on the wood-fire hearth, konro grill, and hand-made pastas. Looking for chefs to train and master the wood-fire oven and grill stations, featuring the best products money can buy. New team members will eventually contribute to R&D in collaboration with CDC and Executive Chef for our impending chef’s counter tasting menu.
Qualifications:
-3+ years of Michelin-level experience
-Possess a deep sense of urgency
-Work in a highly organized, detailed manner
-Ability to work a station from prep to service
-Understanding of proper safety, sanitation and food handling practices
Physical Requirements
-Must be able to seize, grasp, turn and hold objects with hands
-Must be able to work on your feet for at least 10 hours
-Fast paced movements are required to go from one part of the restaurant to others
-Must be able to move, pull, carry or lift up to 40 pounds on occasion and 15 pounds regularly
-Has the ability to taste all foods to ensure correct preparation – allergies accounted for