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.
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