Chef de Partie

We are looking for a Chef De Partie / Line Cook to join our founding culinary team. This is an opening team role with significant opportunity for growth and creative input. This role will work directly alongside our Executive Chef and Sous Chef executing prep and service. The right candidate will help run day-to-day kitchen operations while helping support a comprehensive culinary program that is creative, ingredient-driven, and connected to the local food system. Initially, we will be open for lunch service from 9am-3pm Wednesday through Sunday. We may expand breakfast and into dinner, but staff will not be expected to work double shifts. The menu will change day-to-day, so flexibility, curiosity, and attention to ingredients and sourcing are essential. For the right candidate, this role will grow into increasing responsibility for menu development and kitchen leadership. What You'll Do Execute daily breakfast and lunch service alongside Executive Chef and Sous Chef Manage all aspects of your assigned station Maintain high standards of cleanliness, organization, and execution Assist with ordering, sourcing, and ingredient management Collaborate on menu development as the program grows What We're Looking For Our priorities are passion, mission-alignment, and drive over specific experience. The right person for this role is: Highly organized and detail-oriented Passionate about ingredients and good sourcing Calm and focused during service and under pressure Creative and excited to contribute ideas Curious and eager to keep learning Respectful, reliable, and punctual We're especially excited to hear from cooks who are: Former fine-dining cooks looking for a different kind of kitchen Food and ingredient "nerds" (intended the best way possible) and enthusiasts Farmer's market contributors with a background in Hudson Valley producer economies Creative cooks who love developing new ideas People who are excited about the future of food systems The Food Our menu will feature accessible, familiar food done in a new way, built around great ingredients from local farms and producers.

Think:

Sandwiches, salads, and soups built around peak-season produce Market-driven daily specials Creative small plates and prepared foods Scratch-made grocery items Frozen foods and pantry items made in-house with the same care as cafe dishes This will be a place where a cook can be both technical and creative in an environment more relaxed and approachable than fine-dining. Why This Kitchen Is Different Every ingredient is vetted intensively and sourced intentionally Direct relationships with farms and producers A small, highly aligned founding team Creative input is encouraged Opportunities to develop new ideas, techniques, and products A strong commitment to healthy work-life balance Intense focus on quality, but directed at approachable, relaxed fare. We want cooks who are excited to bring their own ideas to the table. Team members are encouraged to pursue their interests and develop projects within the Tarrytown local ecosystem.

Expected Schedule:

Approximately 40 hours/week Typical schedule may look like: Wednesday-Sunday 8am-4pm

Projected Start Date:

Early May 2026 Bonus Eligibility About the Team Tarrytown Local is led by Culinary Director & Executive Chef Fox Schanzer and Operator Steve Wazny, who are both owners of the project. The store is built around the idea that great food should benefit personal, planetary, and community health. We are building a small, strong founding team that wants to grow with the company and help shape the culture and direction of the business from the ground up. If you're excited about great ingredients, thoughtful sourcing, and building something meaningful from the start, we'd love to hear from you!