Chef de Partie

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 dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food!

Position Summary

The Chef de Partie is a hands-on station captain who ensures prep, station readiness, and service execution meet JAG standards every shift. You’ll set the pace, coach cooks, troubleshoot in real time, and partner with culinary leadership on quality control, food safety, and pars - delivering consistency, speed, and teamwork during high-volume service.

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.