Chef de Partie

Required Years of Experience

2 years

Job Details Corima is a progressive Mexican restaurant from Chef Fidel Caballero in the Lower East Side/Chinatown. Corima highlights the cuisine of northern Mexico which includes a 10-course tasting menu, as well as an a la carte dining option. Chef Fidel and the team are renowned for their inventive, seasonal dishes, and exceptional attention to detail. Inspired by global flavors and refined techniques, our menu celebrates local ingredients and the vibrant energy of the city. Our team is dedicated to providing a memorable dining experience that reflects our commitment to quality, creativity, and collaboration.

Key Responsibilities:

• Prepare and execute dishes from the assigned station, including mise en place, cooking, plating, and quality control.
• Maintain an organized and clean workstation, ensuring all prep and service tasks are completed on time.
• Collaborate with the Head Chef and Sous Chef to execute the menu vision, adapting to seasonal ingredients and guest preferences.
• Follow recipes, portion controls, and presentation specifications as set by the kitchen leadership team.
• Ensure compliance with health and safety regulations and uphold sanitation standards.
• Assist with stock control, ordering, and inventory management as needed.
• Support a positive, team-oriented kitchen culture and be open to mentoring junior staff.

Qualifications:

• 2+ years of experience in a high-end, fast-paced kitchen, preferably as a Chef de Partie or Demi Chef de Partie.
• Strong understanding of culinary techniques, knife skills, and kitchen equipment.
• Passion for innovative cooking, and a commitment to culinary excellence and guest satisfaction.
• Ability to work efficiently under pressure and adapt to fast-changing conditions.
• Excellent communication skills and a collaborative spirit.

Compensation Details

Compensation: Salary ($64,350.00)

Required Skills

Preparing and Executing Dishes From Assigned Station

Mise En Place

Cooking

Plating

Quality Control

Maintaining an Organized and Clean Workstation

Collaborating With Kitchen Team

Adapting to Seasonal Ingredients and Guest Preferences

Following Recipes and Portion Controls

Upholding Sanitation Standards

Stock Control, Ordering, and Inventory Management

Supporting a Positive, Team Oriented Kitchen Culture

Mentoring Junior Staff

Strong Understanding of Culinary Techniques

Knife Skills

Kitchen Equipment Knowledge

Passion for Innovative Cooking

Commitment to Culinary Excellence and Guest Satisfaction

Ability to work efficiently under pressure

Excellent Communication Skills

Collaborative Spirit

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