Michelin-Starred Restaurant Cook / Chef de Partie

Description

Position: Michelin-Starred Restaurant Cook / Chef de Partie – é by José Andrés

Company: José Andrés Group (JAG)
Concept: é by José Andrés
Location: Las Vegas, NV
Department: Culinary / Back of House
Reports To: Head Chef / Executive Chef
Employment Type: Full-Time, Hourly (Non-Exempt)
Compensation: Base pay of $12.00 per hour, paired with participation in a generous and highly competitive tip-sharing program for the venue.

About José Andrés Group & é by José Andrés

José Andrés Group (JAG), led by internationally acclaimed Chef José Andrés, is dedicated to creating extraordinary dining experiences through culinary innovation, exceptional hospitality, and our mission to Change the World Through the Power of Food!

Located in Las Vegas, é by José Andrés is an intimate, Michelin-starred dining experience showcasing culinary creativity, innovative techniques, and exceptional craftsmanship.

Known for its highly personalized tasting-menu experience, é by José Andrés offers guests an extraordinary culinary journey where every ingredient, preparation, and presentation is thoughtfully executed.

We are seeking a talented, passionate, and highly skilled Michelin-Starred Restaurant Cook / Chef de Partie to join our culinary team.

This is an exceptional opportunity for a dedicated culinary professional to work in a highly specialized kitchen where precision, creativity, technical excellence, and attention to detail are essential.

Position Summary

The Michelin-Starred Restaurant Cook / Chef de Partie is responsible for preparing, executing, and presenting exceptional dishes in accordance with the exacting culinary standards of é by José Andrés. Working closely with the Head Chef and Culinary Leadership, this individual will participate in all aspects of daily preparation, mise en place, tasting-menu execution, and kitchen operations.

The position requires a strong foundation in classical and contemporary cooking techniques, exceptional knife skills, meticulous organization, and the ability to execute complex preparations with precision and consistency.

Unlike traditional high-volume restaurant positions, this role requires an extraordinary level of attention to detail, technical discipline, and dedication to culinary craftsmanship.

The ideal candidate is a highly motivated culinary professional with experience in Michelin-starred restaurants, luxury fine dining, or sophisticated tasting-menu environments, who is eager to continue developing their skills while contributing to one of José Andrés Group's most distinctive culinary experiences.

Key Responsibilities

Culinary Preparation & Tasting-Menu Execution

• Prepare and execute dishes according to established recipes, specifications, and presentation standards.
• Participate in the preparation and execution of sophisticated multi-course tasting menus.
• Maintain exceptional standards for flavor, texture, temperature, consistency, and presentation.
• Complete daily mise en place with precision, organization, and attention to detail.
• Execute complex culinary preparations using classical and contemporary techniques.
• Ensure accurate portioning, seasoning, garnishing, and plating of all dishes.
• Maintain consistency across every course and guest experience.
• Work efficiently and accurately during highly coordinated tasting-menu service.
• Follow established cooking methods and preparation procedures.
• Communicate ingredient needs, preparation requirements, and production concerns to Culinary Leadership.
• Support menu changes, seasonal preparations, and special culinary initiatives.

Technical Culinary Skills & Precision

• Demonstrate proficiency in advanced knife skills, cooking techniques, and ingredient preparation.
• Execute detailed preparations requiring accuracy, consistency, and technical discipline.
• Work with premium proteins, seafood, seasonal produce, and specialty ingredients.
• Maintain a strong understanding of cooking temperatures, textures, sauces, and flavor development.
• Follow precise recipes, measurements, and preparation techniques.
• Support modern culinary techniques and innovative presentations as directed by Culinary Leadership.
• Demonstrate exceptional attention to detail in plating, finishing, and presentation.
• Maintain consistency when executing technically demanding dishes.
• Continuously refine culinary techniques through practice, feedback, and training.
• Respect the integrity and quality of every ingredient.

Station Management & Mise en Place

• Take ownership of assigned kitchen stations and preparation responsibilities.
• Ensure all mise en place is completed accurately and on schedule.
• Maintain exceptionally clean, organized, and efficient workstations.
• Properly prepare, label, date, store, and rotate ingredients.
• Monitor station inventory and communicate replenishment needs.
• Follow established opening, preparation, service, and closing procedures.
• Maintain proper organization of kitchen tools, equipment, and ingredients.
• Anticipate service needs and ensure complete readiness before each seating.
• Support other stations and culinary team members as needed.
• Demonstrate personal accountability for the quality and consistency of assigned preparations.

Fine Dining Service & Guest Experience

• Support seamless execution of a highly personalized tasting-menu experience.
• Maintain exceptional timing, coordination, and consistency throughout service.
• Work closely with Culinary Leadership and Front of House teams to ensure accurate course execution.
• Understand the importance of pacing and synchronization in multi-course dining.
• Maintain a professional, composed, and focused demeanor during service.
• Support guest-specific requests and dietary accommodations according to established procedures.
• Demonstrate an understanding of luxury hospitality and elevated dining standards.
• Maintain exceptional personal presentation and professionalism.
• Contribute to a memorable culinary experience through attention to detail and precise execution.

Culinary Innovation & Professional Development

• Demonstrate genuine curiosity and passion for culinary innovation.
• Participate in tastings, training, and culinary development opportunities.
• Expand knowledge of classical and modern culinary techniques.
• Support menu development, testing, and refinement as directed.
• Remain receptive to feedback and committed to continuous improvement.
• Develop a deeper understanding of ingredients, culinary processes, and presentation techniques.
• Maintain awareness of fine dining trends and evolving culinary practices.
• Contribute to a culture of creativity, discipline, and culinary excellence.
• Demonstrate a strong desire to grow professionally within José Andrés Group.

Teamwork & Kitchen Communication

• Work collaboratively with the Head Chef, Sous Chefs, and fellow culinary professionals.
• Maintain clear and respectful communication during preparation and service.
• Demonstrate a strong sense of urgency without compromising quality.
• Follow direction accurately and respond positively to coaching.
• Support a professional, respectful, and highly disciplined kitchen environment.
• Assist teammates during preparation and service when needed.
• Maintain accountability for assigned responsibilities and deadlines.
• Contribute to a culture of teamwork, humility, and mutual respect.
• Uphold José Andrés Group's culinary standards and company values.

Food Safety, Sanitation & Ingredient Management

• Follow all applicable food safety, sanitation, and health department regulations.
• Maintain proper food storage temperatures and handling procedures.
• Follow FIFO rotation, labeling, and dating requirements.
• Prevent cross-contamination and follow established allergen protocols.
• Maintain clean and sanitized workstations, utensils, and equipment.
• Handle premium ingredients with care to preserve quality and minimize waste.
• Follow safe knife handling and equipment procedures.
• Support inventory management and responsible ingredient utilization.
• Immediately report food safety concerns or equipment issues to Culinary Leadership.
• Maintain exceptional kitchen cleanliness and organization.

What You Can Expect From Us:

• Base pay of $12.00 per hour, paired with participation in a generous and highly competitive tip-sharing program for the venue.
• Work schedule typically consists of a 4-Day, 10-Hour Shifts
• Weekly paydays plus competitive total rewards with industry-leading benefits
• 401(k) retirement savings plan
• 50% employee dining discount across the José Andrés Group family of restaurants
• Flexible scheduling options
• A fun, dynamic, and innovation-driven fine dining atmosphere
• Education assistance and tuition reimbursement
• Premier career advancement opportunities within a world-renowned hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Requirements

What We're Looking ForRequired Qualifications

• 3+ years of professional culinary experience, preferably in fine dining, luxury hospitality, or chef-driven restaurants.
• Strong foundation in classical cooking techniques and contemporary culinary preparation.
• Exceptional knife skills and attention to detail.
• Demonstrated ability to execute sophisticated dishes with consistency and precision.
• Experience preparing and plating dishes to elevated presentation standards.
• Strong organizational skills and disciplined mise en place practices.
• Ability to follow complex recipes, technical instructions, and detailed preparation procedures.
• Excellent understanding of food safety, sanitation, and proper ingredient handling.
• Ability to work efficiently and maintain composure in a demanding culinary environment.
• Strong teamwork, communication, and time-management skills.
• Genuine passion for culinary excellence, craftsmanship, and continuous learning.
• Professional, humble, reliable, and highly motivated attitude.
• Flexible availability, including evenings, weekends, holidays, and peak business periods.

Strongly Preferred Qualifications

• Previous experience in a Michelin-starred restaurant or comparable internationally recognized fine dining establishment.
• Experience working with multi-course tasting menus or chef's counter dining experiences.
• Previous experience as a Chef de Partie, Demi Chef de Partie, or experienced Fine Dining Cook.
• Experience in restaurants recognized by the Michelin Guide, Forbes Travel Guide, or other prestigious culinary organizations.
• Exposure to modernist cuisine, contemporary culinary techniques, or innovative tasting-menu concepts.
• Experience working with premium ingredients and intricate plating.
• Formal culinary education or training from a recognized culinary institution.
• Experience in highly structured kitchens with demanding standards for consistency, timing, and execution.

What Makes a Successful CandidateWe are particularly interested in culinary professionals who demonstrate:

• Precision: Every detail matters, from ingredient preparation to final presentation.
• Discipline: Consistent execution, exceptional organization, and respect for culinary standards.
• Creativity: Genuine curiosity about ingredients, techniques, and innovative cuisine.
• Technical Excellence: Strong culinary fundamentals and the ability to execute complex preparations.
• Teamwork: A collaborative attitude and commitment to supporting fellow culinary professionals.
• Passion: A desire to continually learn, improve, and pursue culinary excellence.
• Professionalism: Composure, reliability, and respect in a demanding fine dining environment.

Key Performance IndicatorsSuccess in this position will be demonstrated through:

• Consistent execution of tasting-menu dishes
• Exceptional food quality, flavor, and presentation
• Accuracy and precision in culinary preparation
• Proper mise en place and station organization
• Timely execution and coordination during service
• Adherence to established recipes and specifications
• Food safety and sanitation compliance
• Responsible ingredient utilization and waste reduction
• Teamwork and communication
• Culinary development and technical improvement
• Reliability, professionalism, and accountability

Working Conditions & Physical Requirements

• Ability to stand and walk for extended periods throughout kitchen operations.
• Ability to lift and carry up to approximately 50 pounds.
• Frequent bending, reaching, lifting, and repetitive movement.
• Ability to work around hot equipment, sharp utensils, refrigeration, and active kitchen environments.
• Ability to maintain focus and precision during detailed preparation and service.
• Flexible availability for evenings, weekends, holidays, and varying shifts based on business needs.
• Slip-resistant footwear required.

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.