What are the responsibilities and job description for the Chef de Partie - House of the Red Pearl position at Seaport Entertainment?
The Company
Seaport Entertainment Group is a premier entertainment & hospitality company that owns and operates a unique collection of assets positioned at the intersection of entertainment and real estate. Seaport Entertainment Group’s focus is to deliver unparalleled customer experiences through a combination of restaurant, live entertainment, sports, retail and hospitality offerings integrated into one-of-a-kind real estate. Our assets include the Seaport neighborhood in Lower Manhattan and the Las Vegas Aviators® Triple-A Minor League Baseball team and Las Vegas Ballpark, as well as the company's ownership stake in Jean-Georges Restaurants and its interest in the air rights above the Fashion Show Mall, which may be used to create a new casino and hotel on the Las Vegas Strip.
Seaport Entertainment is looking for a Chef De Partie that will be based in the Tin Building by Jean-Georges. The Tin Building by Jean-Georges is a sprawling food emporium located inside one of New York’s most historic landmarks. The Tin Building features multiple unique venues: Several full-service restaurants, fast casual, and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and more. To support this significant operation the Marketplace features a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities. Reporting directly to the Culinary – Sous Chef, the Chef De Partie is responsible for managing a specific section of the kitchen. Your role involves executing culinary tasks with precision, supporting menu development, and ensuring the consistent quality of dishes.
What You Will Do
Oversee a designated section of the kitchen, such as grill, sauté, or pastry, ensuring the efficient and organized preparation of dishes.
Coordinate with other chefs and kitchen staff to synchronize the timing of multiple orders.
Execute culinary tasks according to established recipes and standards.
Ensure the precise measurement and preparation of ingredients for menu items.
Monitor the quality and presentation of dishes, conducting regular taste tests and visual inspections.
Collaborate with the Sous Chef or Chef de Cuisine to maintain consistency in culinary standards.
Assist in menu planning and development, providing input on the creation of new dishes.
Contribute to the enhancement of existing recipes and the introduction of seasonal offerings.
Train and mentor junior kitchen staff, ensuring they follow standardized recipes and cooking techniques.
Collaborate with other chefs to coordinate the overall flow of kitchen operations.
Assist in managing inventory levels for the section, including stock rotation and ordering supplies.
Communicate ingredient needs to the kitchen management.
Adhere to health and safety regulations, maintaining cleanliness and hygiene in the kitchen.
Ensure the proper handling and storage of food items.
Work efficiently during peak hours, maintaining composure under pressure.
Manage time effectively to ensure the timely preparation and delivery of dishes.
Perform all other tasks as duties as assigned and/or per business need.
About You
3 years of experience as a Chef De Partie.
Culinary degree or equivalent professional training.
In-depth knowledge of culinary techniques, menu planning, and kitchen management.
Strong leadership, communication, and interpersonal skills.
Ability to lead and inspire a diverse team in a fast-paced kitchen environment.
Creativity and innovation in menu development.
Physical stamina to stand for extended periods and lift moderate to heavy loads.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.
Physical Requirements
Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).
Ability to stand for prolong periods of time.
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
Climbing steps regularly.
Compensation: $24 – 28 per hour
NOTICE TO THIRD PARTY AGENCIES
Please note that The Seaport Corporation does not accept unsolicited resumes from recruiters or employment agencies. In the absence of a signed Recruitment Fee Agreement, HHC will not consider or agree to payment of any referral compensation or recruiter fee. In the event a recruiter or agency submits a resume or candidate without a previously signed agreement, Seaport explicitly reserves the right to pursue and hire those candidate(s) without any financial obligation to the recruiter or agency. Any unsolicited resumes, including those submitted to hiring managers, are deemed to be the property of Seaport Corporation.
This job description is not meant to be an “all-inclusive” list of the duties and responsibilities of this job. Other related duties and responsibilities may be assigned. The Seaport Corporation reserves the right to change or modify job duties as necessary based on business necessity.
SEG participates in E-Verify to confirm that you are authorized to work in the U.S. only after a job offer is accepted and Form I-9 is completed. For more information on E-Verify, please visit the Everify website.
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