Chef de Partie

About the Opportunity

Michelin recommended restaurant HUSO, by Marky's Caviar and   two time Top Chef winner Buddha Lo  in the heart of Tribeca is seeking an experienced Chef de Partie.

At HUSO,   Chef Lo  together with Head Chef, Lois Picken - who trained under Chef Thomas Keller at The French Laundry and worked as a sous chef at a   3 Michelin star restaurant  the Core by Clare Smyth in London - serve guests an expansive tasting menu showcasing the best of the best ingredients sourced both locally and from around the world.

Position Summary

The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards.  The Chef de Partie is responsible for working entremets as well as supervising at least one commis at their station. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes.

Required Skills

The position requires and at least 2 years of kitchen experience, preferably in French fine-dining environment. A culinary training degree is preferred but not required.

• Food Safety Knowledge
• Cleaning / Sanitation
• Sauteing
• Grilling
• Prepping Ingredients
• Advanced Knife Skills
• Plating and Presentation
• Positive Attitude
• Food Prep
• Efficiency
• Attention to Detail
• Teamwork

Job Type :  Full-Time - Note, we do not accept 1099 independent contractors and require proof of residency.

We are closed on most major holidays :   New Year's Day, Memorial Day, 4th of July, Labor Day, Christmas Day and Thanksgiving Day.