Description Job Title: Chef de Partie (CDP) – Concept/Property Name Location: City, State Reports To: Sous Chef / Chef de Cuisine / Executive Chef Department: Back of House – Culinary Employment Type: Hourly, Non-Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, culinary innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Chef de Partie (CDP) is an experienced, hands-on culinary professional responsible for the successful preparation and execution of an assigned kitchen station. You will maintain a high level of organization, quality, consistency, and speed throughout prep and service while ensuring every dish meets José Andrés Group standards. As a senior member of the hourly culinary team, the CDP demonstrates strong technical skills, takes ownership of station readiness and execution, and serves as a resource for Line Cooks and other culinary team members. Success in this role requires culinary expertise, attention to detail, strong communication, and the ability to perform consistently in a fast-paced, high-volume kitchen. Key Responsibilities Mise en Place & Station Readiness • Take ownership of assigned station(s), ensuring complete setup, organization, and readiness before each service. • Execute and organize daily prep lists according to production needs and established pars. • Prepare sauces, marinades, proteins, vegetables, garnishes, and other components according to recipe specifications. • Demonstrate strong knife skills and proficiency with applicable cooking techniques. • Label, date, rotate, and store all products according to FIFO and JAG standards. • Monitor product freshness, quality, and station pars throughout the shift. • Communicate low pars, product needs, and potential shortages to culinary leadership proactively. Station Execution & Service • Execute menu items accurately and efficiently according to recipe, portion, temperature, and presentation standards. • Maintain control of assigned station during high-volume service while meeting established ticket times. • Coordinate with neighboring stations, expo, and culinary leadership to maintain proper timing and coursing. • Ensure all food leaving the station meets JAG standards for flavor, temperature, consistency, and presentation. • Communicate 86s, delays, quality concerns, and station needs immediately. • Maintain composure, organization, and urgency throughout service. Culinary Quality & Consistency • Follow standardized recipes and preparation methods consistently. • Taste and evaluate products throughout prep and service to ensure proper seasoning, texture, temperature, and quality. • Identify and communicate product or preparation concerns before they impact service. • Participate in tastings and apply feedback from Sous Chefs, Chef de Cuisine, and Executive Chef. • Support the execution of specials, seasonal dishes, menu changes, and new culinary initiatives. • Maintain strong knowledge of menu ingredients, preparation methods, allergens, and dietary modifications. Team Support & Culinary Development • Serve as a knowledgeable resource for Line Cooks, Prep Cooks, and other hourly culinary team members. • Demonstrate proper cooking techniques, station organization, recipes, and JAG standards through hands-on example. • Assist newer team members with station setup and execution as directed by culinary leadership. • Support teammates during high-volume periods to maintain kitchen flow. • Communicate respectfully and effectively with both Back and Front of House teams. • Participate in pre-shift lineups, tastings, and culinary training. • Model professionalism, punctuality, accountability, and a team-first mindset. Food Safety & Sanitation • Follow all DOH and JAG food safety and sanitation standards. • Maintain proper handwashing, glove use, food handling, and cross-contamination prevention procedures. • Execute temperature logs, cooling procedures, labeling, and allergen protocols accurately. • Maintain a clean and organized station throughout prep and service. • Clean as you go and complete all assigned opening, closing, and deep-cleaning responsibilities. • Ensure food and equipment are handled safely and stored properly. Inventory, Waste & Product Handling • Assist with receiving, inspecting, organizing, and properly storing deliveries. • Monitor station pars and communicate replenishment needs to culinary leadership. • Minimize food waste through proper preparation, portioning, storage, and product handling. • Maintain awareness of yields and proper utilization of ingredients. • Report spoilage, product variances, or quality concerns promptly. • Treat all ingredients with care and respect to protect product quality and food cost. Equipment & Kitchen Maintenance • Safely and properly operate kitchen equipment applicable to assigned stations, including ovens, grills, fryers, slicers, mixers, and other culinary equipment. • Maintain knives, smallwares, and station equipment in clean and service-ready condition. • Follow proper cleaning and basic maintenance procedures. • Immediately report damaged or malfunctioning equipment to culinary leadership. • Maintain a safe, clean, and organized kitchen environment. Events & Openings • Execute special event, private dining, and preset menus according to established recipes and timelines. • Support tastings, menu rollouts, and special culinary activations. • Assist with new restaurant opening preparation, training, and execution when applicable. Requirements Required Qualifications • 2+ years of professional culinary experience in a high-volume, upscale casual, casual-fine, or fine dining environment preferred. • Previous experience independently managing one or more kitchen stations. • Strong knife skills and proficiency in fundamental cooking techniques. • Ability to read, understand, and execute recipes and prep lists accurately. • Strong understanding of food safety, sanitation, allergen awareness, and proper food handling. • Food Handler certification or ability to obtain one as required by local regulations. • Strong communication, organization, and teamwork skills. • Ability to maintain consistency, urgency, and composure during high-volume service. • Passion for culinary excellence, learning, and professional development. • Reliable attendance and schedule flexibility, including nights, weekends, and holidays. • Culinary degree or formal culinary training is a plus but not required. Working Conditions & Physical Requirements • Stand and move for extended periods, including shifts of up to 8+ hours. • Lift, carry, push, or pull up to 35–50 lbs. • Frequent bending, reaching, lifting, and repetitive motions. • Continuous use of knives, kitchen tools, and commercial cooking equipment. • Frequent exposure to heat, steam, open flames, refrigeration, and cleaning chemicals. • Ability to work safely and efficiently in a fast-paced kitchen environment. • Slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay • Opportunities for cross-training and advancement • Culinary education and professional development • Opportunities to develop toward Sous Chef and other culinary leadership positions • Employee dining and partner discounts • Access to health & wellness benefits for eligible team members • Growth within 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.