Chef de Partie at Bazaar Meat NYC – New York, New York

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 dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food!

Position Summary

The Chef de Partie is a hands-on station captain who ensures prep, station readiness, and service execution meet JAG standards every shift. You’ll set the pace, coach cooks, troubleshoot in real time, and partner with culinary leadership on quality control, food safety, and pars - delivering consistency, speed, and teamwork during high-volume service.

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.

What We’re Looking For

• Open availability with flexibility (minimum of 3 days per week, including evenings, weekends and holidays).
• 2–3+ years professional kitchen experience (upscale casual, casual fine, or fine dining preferred) with strong line proficiency - grill, sauté, fry, garde manger.
• Demonstrated ability to lead a station and guide peers during peak service.
• Knowledge of HACCP/food safety; Food Handler certification (or ability to obtain).
• Strong organization, urgency, and calm under pressure; clear communicator and teammate.
• Knowledge of cooking techniques, kitchen equipment, and food safety standards.
• Solid knife skills and ability to follow prep lists and recipes.
• 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.
• 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.
• Slip-resistant footwear required.

In Return, We Offer You

• Competitive hourly pay with opportunities for 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.