Job Title: Chef de Partie

Reports To: Chef de Cuisine, Sous Chef, Tournant

Description:

New concept from the Blanca and Roberta’s team (New York Times 12 Best New Restaurants, Esquire 50 Best New Restaurants in America, NYT **). Restaurant features an ever-changing, aspirational menu focusing on our wood-fire oven, konro grill, and hand-made pastas (made fresh daily). Looking for chefs to train and master the past, wood-fire oven and grill stations, featuring the best products money can buy. New team members will eventually contribute to R&D in collaboration with CDC for our weekly prix fixe menu on Sundays.

Qualifications:

* 3+ years of Michelin-level experience

* Possess a deep sense of urgency

* Work in a highly organized, detailed manner

* Ability to work a station from prep to service

* Understanding of proper safety, sanitation and food handling practices

Physical Requirements

* Must be able to seize, grasp, turn and hold objects with hands

* Must be able to work on your feet for at least 10 hours

* Fast paced movements are required to go from one part of the restaurant to others

* Must be able to move, pull, carry or lift up to 40 pounds on occasion and 15 pounds regularly

* Has the ability to taste all foods to ensure correct preparation – allergies accounted for