What are the responsibilities and job description for the Chef de Partie position at Relais & Châteaux?
Company Description
The Emeril Group exists to create life-enriching experiences centered around food and hospitality.
Opened in 1990, Emeril’s is Chef Emeril Lagasse’s acclaimed flagship restaurant located
in the Warehouse District of New Orleans. Helmed by Chef E.J. Lagasse, the menu is built
on a refined and elegant approach to Louisiana cooking, rooted in Chef Emeril’s signature bold flavors.
Job Description
At Emeril’s the chef de partie is in charge of a kitchen station. While they should be equipped to work in any area if needed, the chef de partie will generally oversee a single area of production, and may be titled accordingly as, for example, the saucier, entremetier, butcher, or pâtissier. All food that leaves a station is the responsibility of the chef de partie, so they must ensure quality across every plate. Culinary school training is preferred.
At Emeril’s, we are devoted to our customers and our employees. We have high standards and want employees with an enthusiastic sense of hospitality and eagerness to learn and improve every single day. We hold ourselves to the same high standards in creating an atmosphere that promotes and encourages everyone to be the best they can be. If you share our love and passion for great food, local ingredients, hospitality and providing one-of-a-kind experiences, we would love to meet you!
Additional Information
All your information will be kept confidential according to EEO guidelines.
