We’re looking for a Tournant experience and strong fundamentals in knife skills and classical cooking techniques. This role is designed for a cook who thrives in an organized, fast-paced, and high-performing kitchen, and who is excited to take on cross-station responsibility, support service flow, and help uphold systems and standards across the kitchen.
A successful candidate is detail-oriented, calm under pressure, communicative, and takes pride in their work. You should enjoy jumping between stations, supporting teammates, and helping the kitchen operate more smoothly day-to-day. If you’re curious, driven, and looking to grow within a thoughtful, systems-minded kitchen, we’d love to meet you.
Core Responsibilities
Prepare and execute mise en place fully and accurately for assigned stations
Float between stations as a tournant, prioritizing completion of station prep and assisting with broader mise en place needs
Run stations through service, executing dishes and components to high standards in an organized and composed manner
Communicate clearly and effectively with CDC, Sous Chefs, and fellow cooks
Assist in refining station prep lists, recipes, and organization as dishes evolve
Help ensure mise en place is complete, properly labeled, and meeting or exceeding daily pars
Step in to help expedite service when CDC or Sous Chef is occupied or off
Uphold cleanliness and organization in line with NYC DOH regulations and internal standards
Kitchen Leadership & Systems Support
Participate in daily kitchen meetings and attend weekly manager meetings when scheduled
Help lead kitchen stages/trials through their day, demonstrating quality standards and kitchen culture
Ensure daily sign-out sheets are completed by CDPs and Porters
Serve as point person for Porter team regarding daily cleaning tasks, detailing projects, and dish organization systems
Assist in maintaining and training staff on proper use, cleaning, and upkeep of specialty equipment (Pacojet, slicer, etc.)
Support bread program coordination, including maintaining sourdough pars from Laurel and assisting with in-house bread R&D
Menu Development & R&D
Help take the lead on chalkboard dishes throughout the week
Utilize trim, freezer items, and leftover components thoughtfully to reduce waste
Assist cooks with idea generation and R&D execution
Participate in testing new menu items and upcoming monthly menu changes
Ensure finalized recipes and new dishes are documented and added to shared drives
Collaborate with CDC and Sous Chefs on planning upcoming events and pop-ups
Purchasing & Inventory Support
Track and report specialty beverage needs (e.g., cooking wine, Everclear, vin jaune)
Purchase, receive, and organize cheese, charcuterie, bread, and ice cream/sorbet ingredients
Assist with refining bread, charcuterie, and cheese pars and coordinating ordering with Laurel, Chefs’ Collective, C. Hesse, and Regalis
Operational & Cost Awareness
Support maintaining hourly labor targets
Check Toast daily for OT and communicate concerns
Review CDP weekly hours and breaks
Support maintaining ~28% food COGS
Help manage food waste through smart utilization and pars
Requirements
Minimum 2 years restaurant experience in a comparable role
Solid understanding of classical cooking techniques and knife skills
Knowledge of NYC DOH sanitation standards
Positive attitude and strong sense of accountability
Ability to stay organized, clean, and detail-oriented
Ability to stand for 8–10 hours and lift up to 20 lbs occasionally
Ability to work late nights and holidays as required
Please include a brief cover letter along with your resume. We look forward to meeting you.
Place des Fêtes is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive and supportive workplace. We prohibit discrimination or harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, age, disability, or any other protected characteristic.
More detail about Place des Fêtes part of Redwood Hospitality, please visit