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.