Job Title: Chef de Partie
Reports To: Chef de Cuisine, Sous Chef, Tournant
Description:
New concept from the Blanca and Roberta’s team (New York Times 12 Best New Restaurants, Esquire 50 Best New Restaurants in America, NYT **). Restaurant features an ever-changing, aspirational menu focusing on our wood-fire oven, konro grill, and hand-made pastas (made fresh daily). Looking for chefs to train and master the past, wood-fire oven and grill stations, featuring the best products money can buy. New team members will eventually contribute to R&D in collaboration with CDC for our weekly prix fixe menu on Sundays.
Qualifications:
Physical Requirements
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