About the role
Pay: $22.00 to $28.00 per hour
Description
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.
Requirements
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.