Chef de Partie

After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this fall. With over 10,000 square feet spanning two floors, the new restaurant will offer a multi-faceted, modern take on a classic French brasserie. Designed by David Rockwell’s Rockwell Group, it will feature a light and airy main dining room with an impressively large central bar, but also an intimate speakeasy and elegant private dining rooms. Open for breakfast, lunch and dinner, the restaurant will offer everything from morning coffee and croissants (to eat-in or take-out), to handcrafted late-night cocktails. Menus will reflect Boulud’s signature seasonal French cuisine showcasing the finest ingredients, with a bend towards casual everyday dining and a light twist on bistro favorites. Pre and post-theatre crowds will once again be able to enjoy Boulud’s express menus and seamless service as the perfect complement to their evening, now with even more space and an extra dose of French charm.

Position Summary

The Chef de Partie is responsible for overseeing a specific station in the kitchen and executing classical French dishes with precision, consistency, and respect for tradition. This role requires strong technical skills, attention to detail, and the ability to work seamlessly within a disciplined, high-performing kitchen brigade.

Key Responsibilities

• Execute and present dishes in accordance with classical French techniques and house standards
• Manage and maintain your designated station (e.g., saucier, poissonier, garde manger, entremetier, etc.)
• Prepare mise en place with accuracy, efficiency, and proper organization
• Ensure consistency in taste, texture, and presentation across all dishes
• Adhere to traditional French culinary methods and proper sauce-making techniques
• Maintain strict cleanliness, organization, and compliance with health and sanitation standards
• Assist in training and guiding commis chefs or junior kitchen staff when needed
• Work collaboratively with the culinary team to ensure smooth service flow
• Monitor inventory levels and communicate needs to the Sous Chef or Executive Chef
• Follow recipes and portion standards precisely to ensure consistency and cost control

Qualifications

• 3–5+ years of experience in fine dining-level kitchens, preferably in French cuisine
• Strong understanding of classical French cooking techniques and terminology
• Proven ability to work in a high-pressure, fast-paced environment
• Excellent knife skills and station management
• Strong organizational skills and attention to detail
• Team-oriented mindset with a commitment to excellence
• Culinary degree or formal training preferred, but not required

Physical Requirements

• Ability to stand for long periods of time
• Ability to lift up to 50 lbs
• Ability to work in a hot, fast-paced kitchen environment