Chef de Partie

Maison Boulud, the restaurant of renowned Chef Daniel Boulud, brings a new flavor to traditional French cuisine with a particular emphasis on local ingredients and Quebec artisan products.

This chic and elegant restaurant offers quality service that matches this international inspiration. We are committed to creating a unique experience for each one of our guests and are looking for an experienced and enthusiastic  Chef de Partie  to join the brigade. 

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 as requested/needed. The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards.

Essential Duties:

• Ensure and maintain at all times the quality standards set by the Executive Chef
• Be able to cover every station in the Maison Boulud kitchen with ease
• Control the quality of all food products required for the final production of dishes
• Assist the Sous chef with orders and inventory management
• Establish effective communication within the Maison Boulud kitchen before and during service to ensure efficiency in the dispatch of plates and coordination between the different sections of the kitchen
• Must be able to communicate clearly with his/her managers and his/her 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
• 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 to service changes as instructed by the Chef or Sous Chef throughout the duration of a shift.

Personnel Management:

• Develop the motivation and team spirit of the brigade by creating a good working environment
• Supervise the work of kitchen assistants
• Ensure that hygiene and safety rules are respected by all employees
• Be able to take charge of the brigade in the absence of the Executive Chef/Sous Chef

Competencies & Qualifications:

• At least 3 years of experience in high volume or fine dining environment
• Ensure the respect and proper functioning of kitchen equipment
• Perform daily temperature checks and refrigerator cleaning
• Monitor kitchen maintenance
• Professional studies diploma in cooking from a recognized institute such as DEP or AEC in cooking
• Certificate in hygiene and sanitation
• Please note that other combinations of training and experience relevant to the job may be considered
• Lots of autonomy and organization, speed of execution
• Attentive, attentive to detail and finesse in the presentation of desserts
• 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
• Be able to work independently and in a team
• Be able to communicate orally and in writing in French and English

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.