224 Chef De Partie jobs in the United States

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry.

The Chef de Partie role is an ATL level leadership role in Prepared Foods focused on driving culinary excellence and hospitality experience on the Retail Floor. The CDP is a Retail Floor Venue Lead responsible for expediting and executing operational SOPs, merchandising standards, in stock levels, core menu implementations, sales driving initiatives, promotions and Prime Deals for Chefs Case, Fresh Pack, Charcuterie, Rotisserie, Food and Soup Bars and In Line Service Venues (pizza, sandwich etc.).

Culinary Excellence, Culture and Leadership

• Drive and elevate Culinary operational excellence by being a champion for food quality and promoting a Passion for Food culture in the front and back of the house  
• Consistently communicate and model Whole Foods Market vision and goals
• Demonstrate advanced product knowledge and awareness of industry trends, products and innovation
• Build a positive work environment of outstanding teamwork, mutual respect and exceptional morale
• Sustains exceptional level of knowledge and awareness of competitors and industry trends
• Develop, mentor, motivate and train Team Members to sustain a high performance and strong retention
• Establish standards of service and serve as the voice and face of Prepared Foods  

 
Food Production and Quality

• Manage and expedite production within Prepared Foods (hot/soup/salad bars, chef’s case, venues and fresh pack) to ensure quality, presentation and food safety are maintained daily at the highest levels
• Communicate and execute operational and store process SOPs and regional merchandising standards for all culinary programs  
• Ensure integrity of all menu implementations and planograms  
• Monitor and maintain in-stock levels o Execute all Prime deals, promotions and sales driving initiatives 
• Build strong partnership and communication with store leadership and team Buyer
• Establish ownership of results, organize systematic approach to work and the ability to efficiently delegate responsibilities o Set and achieve highest standards of retail execution
• Prioritize production lists for back of the house
• Ensure highest standard levels and conditions for walk-ins
• Ensure compliance for all signage and messaging  
• Oversee Prepared Foods catering order fulfillment
• Coordinate Regional culinary tasting events  
• Participate in inventory as needed 

 
Hospitality and Service

• Lead by example in promoting hospitality to all Whole Foods Market guests
• Serve as culinary ambassador and elevate guests’ in-store experience
• Maintain awareness of customer flows and needs; direct Team Members as necessary to satisfy and delight customers 

 
PARTNERS AND COLLABORATORS

This role will report directly to our Prepared Foods Team Leader and work in partnership with Store Leadership and Regional culinary teams. The Chef de Partie will lead and Earn Trust from a team of Leaders, Supervisors and Service and Production Team Members. 
 
REQUIRED KNOWLEDGE, SKILLS and ABILITIES 

• Combined history (minimum 18 months) of professional hospitality/ kitchen experience AND culinary training  
• Ability to teach and develop others in a constructive and positive manner
• Organized and systematic approach to work and the aptitude to prioritize efficiently and delegate responsibilities
• Excellent communication, interpersonal, motivational skills to build teams and customer relationships  
• True passion for food o Food safety certification. If not currently certified, will commit to completing certification within 6 months.
• Ability to work a flexible schedule including nights, weekends and holidays as required
• Strong technology skills: Microsoft Office  
• Consistent and punctual 

  
WORKING CONDITIONS

• Standing and walking for extended periods of time, up to 8-10 hours
• Bending, stooping, twisting, squatting, reaching, climbing; may require use of ladders
• Unassisted heavy lifting and/or assisted lifting to 50 pounds
• Physical dexterity; repetitive hand and arm motion – single grasping, fine manipulation, pushing, pulling
• Exposure to FDA approved cleaning chemicals
• Exposure and work in varying temperatures: <32 degrees F (freezing), 32-40 degrees F (refrigerators), >90 degrees F
• Ability to work in wet and dry conditions
• Ability to use tools and equipment operational machinery
• Iteration of duties.
• Ability to travel for training purposes or other meetings as required 

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry.

The Chef de Partie role is an ATL level leadership role in Prepared Foods focused on driving culinary excellence and hospitality experience on the Retail Floor. The CDP is a Retail Floor Venue Lead responsible for expediting and executing operational SOPs, merchandising standards, in stock levels, core menu implementations, sales driving initiatives, promotions and Prime Deals for Chefs Case, Fresh Pack, Charcuterie, Rotisserie, Food and Soup Bars and In Line Service Venues (pizza, sandwich etc.).

Culinary Excellence, Culture and Leadership

• Drive and elevate Culinary operational excellence by being a champion for food quality and promoting a Passion for Food culture in the front and back of the house  
• Consistently communicate and model Whole Foods Market vision and goals
• Demonstrate advanced product knowledge and awareness of industry trends, products and innovation
• Build a positive work environment of outstanding teamwork, mutual respect and exceptional morale
• Sustains exceptional level of knowledge and awareness of competitors and industry trends
• Develop, mentor, motivate and train Team Members to sustain a high performance and strong retention
• Establish standards of service and serve as the voice and face of Prepared Foods  

 
Food Production and Quality

• Manage and expedite production within Prepared Foods (hot/soup/salad bars, chef’s case, venues and fresh pack) to ensure quality, presentation and food safety are maintained daily at the highest levels
• Communicate and execute operational and store process SOPs and regional merchandising standards for all culinary programs  
• Ensure integrity of all menu implementations and planograms  
• Monitor and maintain in-stock levels o Execute all Prime deals, promotions and sales driving initiatives 
• Build strong partnership and communication with store leadership and team Buyer
• Establish ownership of results, organize systematic approach to work and the ability to efficiently delegate responsibilities o Set and achieve highest standards of retail execution
• Prioritize production lists for back of the house
• Ensure highest standard levels and conditions for walk-ins
• Ensure compliance for all signage and messaging  
• Oversee Prepared Foods catering order fulfillment
• Coordinate Regional culinary tasting events  
• Participate in inventory as needed 

 
Hospitality and Service

• Lead by example in promoting hospitality to all Whole Foods Market guests
• Serve as culinary ambassador and elevate guests’ in-store experience
• Maintain awareness of customer flows and needs; direct Team Members as necessary to satisfy and delight customers 

 
PARTNERS AND COLLABORATORS

This role will report directly to our Prepared Foods Team Leader and work in partnership with Store Leadership and Regional culinary teams. The Chef de Partie will lead and Earn Trust from a team of Leaders, Supervisors and Service and Production Team Members. 
 
REQUIRED KNOWLEDGE, SKILLS and ABILITIES 

• Combined history (minimum 18 months) of professional hospitality/ kitchen experience AND culinary training  
• Ability to teach and develop others in a constructive and positive manner
• Organized and systematic approach to work and the aptitude to prioritize efficiently and delegate responsibilities
• Excellent communication, interpersonal, motivational skills to build teams and customer relationships  
• True passion for food o Food safety certification. If not currently certified, will commit to completing certification within 6 months.
• Ability to work a flexible schedule including nights, weekends and holidays as required
• Strong technology skills: Microsoft Office  
• Consistent and punctual 

  
WORKING CONDITIONS

• Standing and walking for extended periods of time, up to 8-10 hours
• Bending, stooping, twisting, squatting, reaching, climbing; may require use of ladders
• Unassisted heavy lifting and/or assisted lifting to 50 pounds
• Physical dexterity; repetitive hand and arm motion – single grasping, fine manipulation, pushing, pulling
• Exposure to FDA approved cleaning chemicals
• Exposure and work in varying temperatures: <32 degrees F (freezing), 32-40 degrees F (refrigerators), >90 degrees F
• Ability to work in wet and dry conditions
• Ability to use tools and equipment operational machinery
• Iteration of duties.
• Ability to travel for training purposes or other meetings as required 

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry.

The Chef de Partie role is an ATL level leadership role in Prepared Foods focused on driving culinary excellence and hospitality experience on the Retail Floor. The CDP is a Retail Floor Venue Lead responsible for expediting and executing operational SOPs, merchandising standards, in stock levels, core menu implementations, sales driving initiatives, promotions and Prime Deals for Chefs Case, Fresh Pack, Charcuterie, Rotisserie, Food and Soup Bars and In Line Service Venues (pizza, sandwich etc.).

Culinary Excellence, Culture and Leadership

• Drive and elevate Culinary operational excellence by being a champion for food quality and promoting a Passion for Food culture in the front and back of the house  
• Consistently communicate and model Whole Foods Market vision and goals
• Demonstrate advanced product knowledge and awareness of industry trends, products and innovation
• Build a positive work environment of outstanding teamwork, mutual respect and exceptional morale
• Sustains exceptional level of knowledge and awareness of competitors and industry trends
• Develop, mentor, motivate and train Team Members to sustain a high performance and strong retention
• Establish standards of service and serve as the voice and face of Prepared Foods  

 
Food Production and Quality

• Manage and expedite production within Prepared Foods (hot/soup/salad bars, chef’s case, venues and fresh pack) to ensure quality, presentation and food safety are maintained daily at the highest levels
• Communicate and execute operational and store process SOPs and regional merchandising standards for all culinary programs  
• Ensure integrity of all menu implementations and planograms  
• Monitor and maintain in-stock levels o Execute all Prime deals, promotions and sales driving initiatives 
• Build strong partnership and communication with store leadership and team Buyer
• Establish ownership of results, organize systematic approach to work and the ability to efficiently delegate responsibilities o Set and achieve highest standards of retail execution
• Prioritize production lists for back of the house
• Ensure highest standard levels and conditions for walk-ins
• Ensure compliance for all signage and messaging  
• Oversee Prepared Foods catering order fulfillment
• Coordinate Regional culinary tasting events  
• Participate in inventory as needed 

 
Hospitality and Service

• Lead by example in promoting hospitality to all Whole Foods Market guests
• Serve as culinary ambassador and elevate guests’ in-store experience
• Maintain awareness of customer flows and needs; direct Team Members as necessary to satisfy and delight customers 

 
PARTNERS AND COLLABORATORS

This role will report directly to our Prepared Foods Team Leader and work in partnership with Store Leadership and Regional culinary teams. The Chef de Partie will lead and Earn Trust from a team of Leaders, Supervisors and Service and Production Team Members. 
 
REQUIRED KNOWLEDGE, SKILLS and ABILITIES 

• Combined history (minimum 18 months) of professional hospitality/ kitchen experience AND culinary training  
• Ability to teach and develop others in a constructive and positive manner
• Organized and systematic approach to work and the aptitude to prioritize efficiently and delegate responsibilities
• Excellent communication, interpersonal, motivational skills to build teams and customer relationships  
• True passion for food o Food safety certification. If not currently certified, will commit to completing certification within 6 months.
• Ability to work a flexible schedule including nights, weekends and holidays as required
• Strong technology skills: Microsoft Office  
• Consistent and punctual 

  
WORKING CONDITIONS

• Standing and walking for extended periods of time, up to 8-10 hours
• Bending, stooping, twisting, squatting, reaching, climbing; may require use of ladders
• Unassisted heavy lifting and/or assisted lifting to 50 pounds
• Physical dexterity; repetitive hand and arm motion – single grasping, fine manipulation, pushing, pulling
• Exposure to FDA approved cleaning chemicals
• Exposure and work in varying temperatures: <32 degrees F (freezing), 32-40 degrees F (refrigerators), >90 degrees F
• Ability to work in wet and dry conditions
• Ability to use tools and equipment operational machinery
• Iteration of duties.
• Ability to travel for training purposes or other meetings as required 

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry.

The Chef de Partie role is an ATL level leadership role in Prepared Foods focused on driving culinary excellence and hospitality experience on the Retail Floor. The CDP is a Retail Floor Venue Lead responsible for expediting and executing operational SOPs, merchandising standards, in stock levels, core menu implementations, sales driving initiatives, promotions and Prime Deals for Chefs Case, Fresh Pack, Charcuterie, Rotisserie, Food and Soup Bars and In Line Service Venues (pizza, sandwich etc.).

Culinary Excellence, Culture and Leadership

• Drive and elevate Culinary operational excellence by being a champion for food quality and promoting a Passion for Food culture in the front and back of the house  
• Consistently communicate and model Whole Foods Market vision and goals
• Demonstrate advanced product knowledge and awareness of industry trends, products and innovation
• Build a positive work environment of outstanding teamwork, mutual respect and exceptional morale
• Sustains exceptional level of knowledge and awareness of competitors and industry trends
• Develop, mentor, motivate and train Team Members to sustain a high performance and strong retention
• Establish standards of service and serve as the voice and face of Prepared Foods  

 
Food Production and Quality

• Manage and expedite production within Prepared Foods (hot/soup/salad bars, chef’s case, venues and fresh pack) to ensure quality, presentation and food safety are maintained daily at the highest levels
• Communicate and execute operational and store process SOPs and regional merchandising standards for all culinary programs  
• Ensure integrity of all menu implementations and planograms  
• Monitor and maintain in-stock levels o Execute all Prime deals, promotions and sales driving initiatives 
• Build strong partnership and communication with store leadership and team Buyer
• Establish ownership of results, organize systematic approach to work and the ability to efficiently delegate responsibilities o Set and achieve highest standards of retail execution
• Prioritize production lists for back of the house
• Ensure highest standard levels and conditions for walk-ins
• Ensure compliance for all signage and messaging  
• Oversee Prepared Foods catering order fulfillment
• Coordinate Regional culinary tasting events  
• Participate in inventory as needed 

 
Hospitality and Service

• Lead by example in promoting hospitality to all Whole Foods Market guests
• Serve as culinary ambassador and elevate guests’ in-store experience
• Maintain awareness of customer flows and needs; direct Team Members as necessary to satisfy and delight customers 

 
PARTNERS AND COLLABORATORS

This role will report directly to our Prepared Foods Team Leader and work in partnership with Store Leadership and Regional culinary teams. The Chef de Partie will lead and Earn Trust from a team of Leaders, Supervisors and Service and Production Team Members. 
 
REQUIRED KNOWLEDGE, SKILLS and ABILITIES 

• Combined history (minimum 18 months) of professional hospitality/ kitchen experience AND culinary training  
• Ability to teach and develop others in a constructive and positive manner
• Organized and systematic approach to work and the aptitude to prioritize efficiently and delegate responsibilities
• Excellent communication, interpersonal, motivational skills to build teams and customer relationships  
• True passion for food o Food safety certification. If not currently certified, will commit to completing certification within 6 months.
• Ability to work a flexible schedule including nights, weekends and holidays as required
• Strong technology skills: Microsoft Office  
• Consistent and punctual 

  
WORKING CONDITIONS

• Standing and walking for extended periods of time, up to 8-10 hours
• Bending, stooping, twisting, squatting, reaching, climbing; may require use of ladders
• Unassisted heavy lifting and/or assisted lifting to 50 pounds
• Physical dexterity; repetitive hand and arm motion – single grasping, fine manipulation, pushing, pulling
• Exposure to FDA approved cleaning chemicals
• Exposure and work in varying temperatures: <32 degrees F (freezing), 32-40 degrees F (refrigerators), >90 degrees F
• Ability to work in wet and dry conditions
• Ability to use tools and equipment operational machinery
• Iteration of duties.
• Ability to travel for training purposes or other meetings as required 

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry.

The Chef de Partie role is an ATL level leadership role in Prepared Foods focused on driving culinary excellence and hospitality experience on the Retail Floor. The CDP is a Retail Floor Venue Lead responsible for expediting and executing operational SOPs, merchandising standards, in stock levels, core menu implementations, sales driving initiatives, promotions and Prime Deals for Chefs Case, Fresh Pack, Charcuterie, Rotisserie, Food and Soup Bars and In Line Service Venues (pizza, sandwich etc.).

Culinary Excellence, Culture and Leadership

• Drive and elevate Culinary operational excellence by being a champion for food quality and promoting a Passion for Food culture in the front and back of the house  
• Consistently communicate and model Whole Foods Market vision and goals
• Demonstrate advanced product knowledge and awareness of industry trends, products and innovation
• Build a positive work environment of outstanding teamwork, mutual respect and exceptional morale
• Sustains exceptional level of knowledge and awareness of competitors and industry trends
• Develop, mentor, motivate and train Team Members to sustain a high performance and strong retention
• Establish standards of service and serve as the voice and face of Prepared Foods  

 
Food Production and Quality

• Manage and expedite production within Prepared Foods (hot/soup/salad bars, chef’s case, venues and fresh pack) to ensure quality, presentation and food safety are maintained daily at the highest levels
• Communicate and execute operational and store process SOPs and regional merchandising standards for all culinary programs  
• Ensure integrity of all menu implementations and planograms  
• Monitor and maintain in-stock levels o Execute all Prime deals, promotions and sales driving initiatives 
• Build strong partnership and communication with store leadership and team Buyer
• Establish ownership of results, organize systematic approach to work and the ability to efficiently delegate responsibilities o Set and achieve highest standards of retail execution
• Prioritize production lists for back of the house
• Ensure highest standard levels and conditions for walk-ins
• Ensure compliance for all signage and messaging  
• Oversee Prepared Foods catering order fulfillment
• Coordinate Regional culinary tasting events  
• Participate in inventory as needed 

 
Hospitality and Service

• Lead by example in promoting hospitality to all Whole Foods Market guests
• Serve as culinary ambassador and elevate guests’ in-store experience
• Maintain awareness of customer flows and needs; direct Team Members as necessary to satisfy and delight customers 

 
PARTNERS AND COLLABORATORS

This role will report directly to our Prepared Foods Team Leader and work in partnership with Store Leadership and Regional culinary teams. The Chef de Partie will lead and Earn Trust from a team of Leaders, Supervisors and Service and Production Team Members. 
 
REQUIRED KNOWLEDGE, SKILLS and ABILITIES 

• Combined history (minimum 18 months) of professional hospitality/ kitchen experience AND culinary training  
• Ability to teach and develop others in a constructive and positive manner
• Organized and systematic approach to work and the aptitude to prioritize efficiently and delegate responsibilities
• Excellent communication, interpersonal, motivational skills to build teams and customer relationships  
• True passion for food o Food safety certification. If not currently certified, will commit to completing certification within 6 months.
• Ability to work a flexible schedule including nights, weekends and holidays as required
• Strong technology skills: Microsoft Office  
• Consistent and punctual 

  
WORKING CONDITIONS

• Standing and walking for extended periods of time, up to 8-10 hours
• Bending, stooping, twisting, squatting, reaching, climbing; may require use of ladders
• Unassisted heavy lifting and/or assisted lifting to 50 pounds
• Physical dexterity; repetitive hand and arm motion – single grasping, fine manipulation, pushing, pulling
• Exposure to FDA approved cleaning chemicals
• Exposure and work in varying temperatures: <32 degrees F (freezing), 32-40 degrees F (refrigerators), >90 degrees F
• Ability to work in wet and dry conditions
• Ability to use tools and equipment operational machinery
• Iteration of duties.
• Ability to travel for training purposes or other meetings as required 

Southwark/Ambra is hiring for a line cook position. Must have previous cooking experience in a detail oriented environment. Must be a team player, take direction well and also have a strong understanding of all cooking techniques. Ideal candidate is dedicated to the craft of cooking and interested in local, hand made foods.

ABOUT MAXIME'S

Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street  and Oswald’s —invites exceptional hospitality professionals to become part of our team.

Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience.

Chefs here have the opportunity to work at the highest level across a range of cuisines:

• Maxime’s – refined French-Mediterranean fine dining
• El Puma – bold and contemporary Latin American cuisine
• Hiromi – traditional and modern Japanese sushi and small plates
• Zodiac Lounge & Bar – elevated takes on classic American bar fare

COMPENSATION AND BENEFITS

• Comprehensive benefits plan, including medical, dental, vision and life insurance.
• Generous paid time off programs (vacation and personal days).
• 401k retirement savings plan with company match.
• Pre-tax commuter benefits.
• Work life and wellness benefit platform.
• Discount program offering Retail, Restaurants & Activities discounts.
• Freshly prepared Staff Meal whilst on duty.
• Uniform and dry cleaning provided.
• $2000 refer a friend bonus
• & more!

THE ROLE OF CHEF DE PARTIE

We are seeking highly motivated Chef de Parties to join our kitchen team at Maxime's. You will be mentored by our Sous Chefs and have the opportunity to learn and create our high-quality dishes whilst ensuring high quality standards are met. The successful candidate will be given the opportunity to grow with us in the kitchen and further their culinary goals.

ESSENTIAL DUTIES & RESPONSIBILITIES 

• Working with the freshest, high-quality ingredients and assisting senior chefs in the preparation and execution of quality dishes.
• Assisting with daily mise en place and supporting the kitchen team in delivering refined dishes in line with fine dining service standards
• Maintaining the highest standards for health, sanitation, and safety standards necessary in food handling and overall cleanliness. 

  MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS) 

• Minimum of 2+ years' experience working in a similar role. 
• Strong background in fine dining. 
• A professional and polished approach to leadership in a busy atmosphere.  
• Strong work ethic and customer-focused approach.  
• Culinary trained and professional who is passionate and curious to develop and grow as a Sous Chef. 
• Stable work experience background. 
• Food safety certificate. 
• Well-versed in verbal communication skills. 
• Passionate, Curious, Sincere, Entrepreneurial, Driven, Empathetic and Highly motivated. 

 PHYSICAL DEMANDS AND WORK ENVIRONMENT 

• Ability to be flexible with job demands and open-minded when being asked to complete tasks. 
• Ability to operate and use all equipment necessary to run the restaurant. 
• Ability to operate with grace under pressure. 
• Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds. 
• Ability to work varied hours/days as business dictates. 
• Ability to stand for up to 8-10 hours a day. 

The Dabney is seeking a skilled Chef de Partie to add to our team!

The Dabney is a restaurant from Chef Jeremiah Langhorne's Washington City Hospitality Group, featuring Mid-Atlantic cuisine cooked in a wood burning hearth.The Dabney opened in 2015 and has been recognized by the James Beard Foundation (Best Chef: Mid-Atlantic, 2018), the Michelin Guide (One Star 2017-present), Washingtonian Magazine's No. 1 Restaurant (2023), along with accolades from Food & Wine and Bon Appetit. Chef Langhorne is looking to hire an experienced and passionate Chef de Partie who has a desire to work with the best seasonal ingredients in a professional kitchen that values learning, teamwork and growth.

Job Requirements:

• Knowledge of classical cooking technique
• Passion for cooking with seasonal ingredients
• Able to prepare and execute mise en place fully for your station
• Run a station during service in an organized manner
• Communicate effectively
• Maintain the high standards of cleanliness and organization throughtout all areas of the kitchen
• 2+ years experience

• Company-paid medical beneftis
• Paid Family Leave
• Paid time off
• Paid sick leave
• Pre-tax commuter benefits
• Educational opportunities
• Certifications
• Dining Discount

Serata, a highly anticipated ingredient driven, fine dining restaurant, offering a multi-course tasting menu opening the summer of 2025. We are looking for a number of highly motivated Chef de Parties to join our team. Serata, located in Elmont, Long Island will be a Modern Italian restaurant that will focus on impeccable ingredient sourcing throughout all the seasons to offer guests an exceptional dining experience.

Chef Nicholas Leiss, with a background consisting of Noma, Faivken, Guenter Seeger will be the CDC along with Culinary Director Larry Forgione, The Godfather of American Cuisine and Pioneer of Farm to Table together will create the cuisine of Serata.

We are looking for passionate, and experienced cooks to join our culinary team.

As a Chef de Partie you will gain a solid understanding of our style of service and our company's culture. This position lays the groundwork for all future opportunities for growth within our team.

Requirements for Success:

• Commitment to excellence
• Desire to learn
• Positive attitude
• Ability to work cleanly and efficiently
• Attention to detail
• Capable of working well in a team environment

Responsibilities:

• Prepare mise en place, cook and assemble dishes as indicated by recipes
• Must be able to set up their respective stations in a timely manner
• Maintain a clean work station area, including kitchen equipment, tables, and shelves
• Must be able to adapt to any additional tasks as assigned by the station lead, sous-chef, or chef de cuisine
• Must know and uphold DOH standards
• Must know how to prepare everything dish on the station, as well as, know all dishes on the menu

 What we offer:

• Five-day Work Week: Wednesday through Sunday, Closed Mondays and Tuesdays
• Approximate Start Time: 2PM
• Approximate End of Day: 11PM
• Closed on Holidays
• Annual Time Off
• Opportunity to participate in Company Healthcare Benefits

The job description above does not list each and every job responsibility of a Chef de Partie/Line Cook. Other duties and responsibilities may be assigned as necessary.