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Le Pavillon

Chef de Partie

New York, NY · On-site

$20 - $24/hr

Join us at Le Pavillon , Chef Daniel Boulud's midtown culinary oasis located on the 2nd floor of One Vanderbilt off 42nd street adjacent to Grand Central Terminal. We are currently looking for a ...

Résidences Ophélia - Pavillon du Verger

Nous sommes actuellement à la recherche de préposés(es) aux bénéficiaires pour nos nouvelles unité à notre Pavillon du Verger à Victoriaville. Le rôle du préposé aux bénéficiaires est ...

Centre de services scolaire du Val-des-Cerfs

Direction de l'école Affectation : École de l'Étincelle (pavillon St-Luc) Adresse : 250 Rue Desjardins N, Granby, Québec J2G 6J1 Le rôle principal et habituel de la personne salariée de cette ...

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Le Pavillon Jobs Information

Infographic showing various job openings at Le Pavillon in the United States as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% Physical job distribution.

Chef de Partie

Le Pavillon

New York, NY • On-site

$20 - $24/hr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 8 days ago

Job description

Join us at Le Pavillon, Chef Daniel Boulud's midtown culinary oasis located on the 2nd floor of One Vanderbilt off 42nd street adjacent to Grand Central Terminal.

We are currently looking for a passionate & disciplined Chef de Partie. 

The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe.
The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. This position is hourly-based.
Essential Duties:

  • Must be able to communicate clearly with his/her managers and teammates
  • Keep his/her production to the level required by the Executive Chef
  • Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
  • Produce a consistent level of food quality established by the Executive Chef
  • Maintain the high standards established by the Executive Chef
  • Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
  • Ability to perform all essential duties during a lengthy, high-volume and high-pressure service
  • Must be able to adapt and follow instructions as instructed by the Chef or Sous Chef throughout the duration of a shift

Competencies & Qualifications:

  • 3 years of experience in high volume or fine dining environment
  • Advanced knife skills
  • Ability to read and follow recipes and standards
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
  • Actively practice food safety procedures
  • Organizational skills
  • Effective time management
  • Ability to lift large items up to 50 pounds & stand for long periods of time


We offer competitive wages, medical/dental/vision/STD/Life, matching 401k plan, paid vacation and room for growth for eligible employees. For more information about The Dinex Group and Chef Daniel Boulud, please visit https://www.danielboulud.com.

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. 
 
More detail about Le Pavillon part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/313533-Le-Pavillon