Chef de Partie

About Restaurant Manor Rock 

Set in a historic townhouse in Hudson, New York, Restaurant Manor Rock celebrates the ingredients and ideology of Manor Rock Farm. Manor Rock Farm is a family owned and operated agricultural practice in Taghkanic, focused on the cultivation of organic and biodynamic produce, and the husbandry of heritage Mangalitsa and Kunekune pigs.

About this Role: Chef de Partie

Restaurant Manor Rock is seeking a dedicated and experienced Chef de Partie to join our culinary team. This role is integral to maintaining our high standards of quality and efficiency in the kitchen, and has a larger impact on the restaurant’s vision and culture. The ideal candidate will be a leader and self-starter with a keen eye for detail, a strong ability to multitask, and a commitment to continuous improvement and teamwork. You will play a crucial role in various aspects of kitchen operations, from food production and quality control to inventory management and staff development.

Chef de Partie Roles & Responsibilities:

• Being in charge of designated area (prep and service readiness)
• Quality control of ingredients, procedures, platings
• Support the team butchering
• Support chef de cuisine in hiring, training, disciplining, and firing
• Support staff satisfaction through individual motivation, regular check-ins, and empowerment
• DOH readiness
• Support team on weekly and monthly deep cleans
• Seasonal research and development
• Utilizing Manor Rock Farm Produce/Meat as much and as holistically as possible.
• Consistent ordering ( order sheets should be done before our purveyors cut off time)
• If another member of your team is responsible for ordering, review each invoice to ensure that you have a handle on our purchases
• Monitor waste and maintain a waste report; have a handle on what is being thrown out (and its monetary value) and think of ways to minimize this as much as possible
• Contributing to daily line-ups through educational opportunities and tastings for front of house staff
• Overseeing production of an excellent and nourishing family meal; ensuring that this is served at the same time every day for all staff
• Participating in active service every night
• Monthly inventory
• Daily end of day reports
• Maintain and improve the overall cleanliness of the restaurant through cleaning at the highest level and maintaining all equipment through proper care.
• Stay organized; create and adhere to organizational systems that work for you and the wider team
• Be a proactive self-starter with a keen eye for details and ability to multitask
• See the bigger picture; what should we be anticipating or working towards to set ourselves up for success one month / three months / six months / one year down the road?
• Empower, motivate, and mentor colleagues
• Be courteous, professional, and kind to guests and co-workers alike; maintain a professional demeanor in times of stress
• Be open to feedback and notes for improvement; participate in a feedback loop with your colleagues so that everyone can grow within their roles
• Communicate responsibly and maturely; be open about any issues that may arise (internally or with guests) so that we can quash issues early on together

Desired Experience:

• Experience in a leadership role in a kitchen, specifically in fine dining, a plus