346 De Partie jobs in the United States

Pay: $21.00 - $25.00 per hour

Job Overview

Isabela is a new seasonal american bistro from Michelin starred Chef Jose Ramirez (formerly from Semilla in Brooklyn) located in Amenia, NY. We are looking for a full time line cook to join our team. 35+ hours a week. Shifts would be from 2:00-10:00pm from Wednesday to Sunday.

We are seeking a dedicated and skilled Line Cook to join our culinary team. The ideal candidate will have a passion for the food industry, strong commitment to food safety and quality plus an innate push to learn and grow as a cook/chef. As a Chef de Partie / Line Cook, you will play a vital role in preparing and presenting high-quality dishes while maintaining a clean and organized kitchen environment. This position requires effective shift management skills and the ability to work collaboratively with other kitchen staff.

Responsibilities

• Prepare and cook menu items according to established recipes and standards.
• Ensure that all food is prepared in compliance with food safety regulations.
• Assist in inventory control by monitoring stock levels and reporting shortages.
• Collaborate with kitchen management to maintain an efficient workflow during service.
• Help train and mentor new kitchen staff, fostering a positive team environment.
• Maintain cleanliness and organization of the kitchen, including workstations and equipment.
• Participate in banquet preparations as needed, ensuring timely delivery of meals.
• Adapt to changing menus and special requests while maintaining quality standards.

Requirements

• Previous experience in a line cook or similar role within the food industry is preferred.
• Strong knowledge of food safety practices and kitchen management techniques.
• Ability to manage shifts effectively, ensuring smooth operations during peak hours.
• Excellent cooking skills with attention to detail in presentation.
• Leadership qualities that contribute to a cohesive team atmosphere.
• Experience with bartending is a plus but not required.
• Strong communication skills and the ability to work well under pressure.

Join our team as a Chef de Partie/Line Cook, where your culinary skills will shine, and your contributions will be valued in creating memorable dining experiences for our guests. 

Job Type: Full-time

Benefits:

• Food provided
• Paid time off

Ability to Commute:

• Amenia, NY 12501 (Required)

Work Location: In person

Join us at Le Pavillon , Chef Daniel Boulud's midtown culinary oasis located on the 2nd floor of One Vanderbilt off 42nd street adjacent to Grand Central Terminal.

We are currently looking for a passionate & disciplined  Chef de Partie.  

The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe.

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. This position is hourly-based.

Essential Duties:

• Must be able to communicate clearly with his/her managers and teammates
• Keep his/her production to the level required by the Executive Chef
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Produce a consistent level of food quality established by the Executive Chef
• Maintain the high standards established by the Executive Chef
• Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
• Ability to perform all essential duties during a lengthy, high-volume and high-pressure service
• Must be able to adapt and follow instructions as instructed by the Chef or Sous Chef throughout the duration of a shift

Competencies & Qualifications:

• 3 years of experience in high volume or fine dining environment
• Advanced knife skills
• Ability to read and follow recipes and standards
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Organizational skills
• Effective time management
• Ability to lift large items up to 50 pounds & stand for long periods of time

We offer competitive wages, medical/dental/vision/STD/Life, matching 401k plan, paid vacation and room for growth for eligible employees. For more information about The Dinex Group and Chef Daniel Boulud, please visit />

The Dinex Group LLC is an equal opportunity employer. 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 status or any other characteristic protected by applicable federal, state or local law. 

The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot Appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe.

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. This position is hourly-based.

Essential Duties:

•  Must be able to communicate clearly with his/her managers and his/her teammates
•  Keep his/her production to the level required by the  Executive Chef
•  Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards.
•  Maintain and enforce the high level of food quality established by the Executive Chef
• Maintain and enforce the high standards established by the Executive Chef
• Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
• Ability to perform all essential duties during a lengthy, high-volume and high-pressure service.
• Must be able to follow instructions during service from Chef or Sous Chef
• Must be able to adapt and recognize changes as instructed by the Chef or Sous Chef throughout the duration of a shift.

Position requires:

• Reference check

Join the Team at Somni — A Three Michelin Star Experience

After nearly 5 years of closure, the dream of Somni has returned — now proudly recognized with three Michelin stars . To continue delivering an unparalleled dining experience, Chef Aitor Zabala is seeking passionate, talented individuals to join the team as Chef de Partie .

Job Summary

As a member of the Culinary Team, you will collaborate with the Somni team to develop, prepare, and execute dishes at the highest level, while supporting the training and growth of your colleagues.

Essential Responsibilities

• Work collaboratively to continually elevate the quality of the guest experience, service, and operations.

• Supervise and guide the culinary team to maintain and exceed Somni’s standards of excellence.

• Mentor and foster the professional development of staff in food, service, technique, and agriculture.

• Actively participate in meetings and contribute creative ideas.

• Provide thorough training and mentorship to new hires, instilling Somni’s culture and expectations.

• Support the team wherever needed to ensure the guest experience remains exceptional.

• Ensure the kitchen and all equipment are impeccably maintained and clean.

• Maintain compliance with all health, safety, and labor regulations.

• Communicate effectively with all team members, addressing and resolving any issues promptly.

Desired Qualifications

We are seeking individuals with line cook or chef de partie experience in high-end fine dining , who demonstrate:

• A proactive, solution-oriented mindset with clear communication skills.

• Decisiveness, ownership, and the ability to plan ahead effectively.

• Motivation, enthusiasm, and a drive to continuously improve and learn.

• Flexibility and adaptability in a dynamic environment.

• A strong team spirit, supporting others in pursuit of shared goals.

Required Knowledge & Skills

• Thorough understanding of fine dining standards, policies, and procedures.

• Ability to follow and uphold recipes and quality requirements.

• Commitment to maintaining sanitation, cleanliness, and safety standards.

• Excellent interpersonal, problem-solving, and decision-making skills.

• Ability to maintain composure and professionalism under pressure.

• Must have or obtain a California manager's food handler certification.

Personal Attributes

• Professional, respectful, and approachable demeanor.

• Neat, well-groomed appearance.

• Reliable, organized, and self-motivated.

• Strong multitasking and communication abilities.

• A fair and consistent leader who takes ownership of challenges.

Physical Requirements & Working Conditions

• Ability to stand, reach, bend, and lift up to 50 lbs.

• Fine and gross motor skills required for kitchen tasks.

• Ability to work evenings, holidays, and extended hours as needed.

• Indoor kitchen environment with a fast-paced, high-pressure atmosphere.

If you are passionate about excellence and aspire to contribute to one of the most prestigious dining experiences in the world, we invite you to join the team at Somni .

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. 

Le Chêne is seeking a skilled and driven Chef de Partie to join this first restaurant project in New York City. The food at Le Chêne is a blend of French classics executed with a modern approach. This position is an excellent opportunity for an ambitious cook to be part of an exciting restaurant that opened a few months ago. The goal is to build a team that strives to learn together, push each other to be better and have fun while doing it.

As a Chef de Partie, you will play a key role in maintaining the highest standards of food preparation, presentation, and service. You will work with ingredients carefully sourced and be responsible for ensuring operational efficiency and excellence on your station

This is a full time position from Tuesday to Saturday (dinner service only).

Experience in casual fine dining or fine dining is required, you must be able to work on all stations (cold, garnish and protein). Knowledge in French food is a plus. 

Key Requirements:

• Extensive experience in fine dining or high-end restaurant kitchens
• Strong organizational skills
• Ability to thrive in a fast-paced, high-pressure environment
• Passion for French cuisine 
• Food safety knowledge 
• Good communication skills 
• Good knife skills 
• Ability to be part of daily stock inventory and ordering precisely for the next day 
• Follow company policies and guidelines 
• Replicate recipes precisely with written guidelines 
• Ability to work independently while prepping or as a team during service 
• Commitment to quality and attention to detail
• Being a team player 
• Ability to work on the hot line, cooking protein and working on the sauce section

Physical requirement:

• Standing for long periods of time
• Lifting and carrying occasionally up to 50 lb 

What We Offer:

• Dental, vision and healthcare
• Paid time off 
• Dining discounts
• Career advancement opportunities
• A professional and challenging work environment

JOB DETAILS

Striving to develop and establish new paradigm, acting as a model for the future.  From the creative mind of an award-winning 2-Michelin star chef,  Meteora is a new immersive tasting menu experience.  A holistic brand and concept with initiatives based in gastronomy, hospitality, art, design, and sound.

INNOVATIVE CUISINE

A highly conceptual and creative cuisine, combining ancient primordial cooking methods and modern techniques.   Meticulously-sourced ingredients cooked over live fire, distilled to their core mineralogical elements of leaf, root, stem, seed, shell, flesh, and bone.

CULTURE

As a means of impact and change, our restaurant culture is centered around unity and teamwork.  

Job Description:
We are seeking a passionate and skilled Chef de Partie to join our dynamic kitchen team. The ideal candidate will possess a strong culinary background, a dedication to excellence, and a desire to grow within our esteemed restaurant. As Chef de Partie, you will be responsible for a specific section of the kitchen, ensuring that all dishes are prepared to the highest standard.

Knowledge/Experience in Mexican, Indian & / Or Southeast Asian Cuisine is beneficial but never necessary. 

Key Responsibilities:

• Prepare and present dishes to the exacting standards of our Michelin & James Beard-nominated chef.
• Oversee a section of the kitchen, ensuring smooth and efficient operation.
• Collaborate with the kitchen team to develop and execute innovative menu items.
• Maintain a clean, organized, and safe working environment.
• Ensure compliance with all health and safety regulations.
• Train and mentor junior kitchen staff.
• Assist with inventory management and order supplies as needed.
• Participate in menu planning and contribute creative ideas.

Qualifications:

• Proven experience as a Chef de Partie or similar role in a high-end restaurant.
• Strong knowledge of culinary techniques and practices.
• Excellent attention to detail and presentation skills.
• Ability to work under pressure and in a fast-paced environment.
• Strong organizational and leadership skills.
• Passion for food and a commitment to quality.
• Flexibility to work evenings, weekends, and holidays.

What We Offer:

• Opportunity to work with a Michelin & James Beard-nominated chef. 
• Competitive salary and benefits package.
• Supportive and inspiring work environment.
• Strong emphasis for career advancement and professional development.
• Access to exclusive culinary events and networking opportunities.