Casa Gianna Chef de Partie

Gale Hotels; Miami (FL); On-site; USD 52,000 - 76,000; Full time

Job summary

Gale Hotels in Miami, FL seeks a Chef de Partie to assist the Executive and Sous Chefs with Italian cuisine, station management, and staff coordination. You will work across sauté, grill, sauces, pantry, and expediting stations, ensuring high quality and consistent presentation for all service periods.

The role requires 3 years of Italian cooking experience, knowledge of health regulations, and flexibility to work varied shifts including weekends.

Qualifications

• 3 years of experience in Italian cuisine.
• Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner).
• Must have a passion for quality food and cooking and experience with Italian cooking techniques.
• Knowledge of classical and present cooking procedures.
• Ability to work at various stations – sauté, grill, sauces, pantry, and expediting.
• Able to perform basic mathematical calculations.
• Knowledge of health department regulations; food sanitation certificate a plus.
• Flexibility to work in shifts, including weekends, evenings, and holidays.

Responsibilities

• Prepare and arrange food according to established recipes, nutrition philosophy, and quality of presentation.
• Set up the station and gather all supplies needed to prepare the menu for service.
• Prepare meat, seafood, vegetables, and cold food items as required for the line as well as for special functions.
• Prepare sauces and accompanying garnishes for the assigned station.
• Continually update knowledge of recipes, food preparation, and food presentation.
• Lead sanitation efforts and participate throughout the day and at the end of shifts.
• Control the quality and consistency of all food.
• Control waste of food products and labor.
• Coordinate with the Executive Chef and the Sous Chef to develop and cost menu items and specials, including station prep sheets.
• Assist in the development of staff training manuals and memos.
• Apply extensive food knowledge and specialized cooking skills that are required for daily tasks.
• Communicate with the Executive Chef on production status for the next day before completing the shift.

Skills

Italian cuisine

Multi-station cooking

Team coordination

English language

Spanish language

Education

High School Diploma, GED or College Degree

Job description

Current job opportunities are posted here as they become available.

The Chef de Partie is responsible for supporting the Executive Chef and Sous Chef with recipe and menu development as needed, execution of a la carte dining, and duties relating to staffing of the kitchen and dining room.

Responsibilities

• Prepare and arrange food according to established recipes, nutrition philosophy, and quality of presentation.
• Set up the station and gather all supplies needed to prepare the menu for service.
• Prepare meat, seafood, vegetables, and cold food items as required for the line as well as for special functions.
• Prepare sauces and accompanying garnishes for the assigned station.
• Continually update knowledge of recipes, food preparation, and food presentation.
• Lead sanitation efforts and participate throughout the day and at the end of shifts.
• Control the quality and consistency of all food.
• Control waste of food products and labor.
• Coordinate with the Executive Chef and the Sous Chef to develop and cost menu items and specials, including station prep sheets.
• Assist in the development of staff training manuals and memos.
• Apply extensive food knowledge and specialized cooking skills that are required for daily tasks.
• Communicate with the Executive Chef on production status for the next day before completing the shift.
• Store and handle food properly, following Health Department requirements.
• Use food preparation equipment according to manufacturer’s instructions.
• Report and document any observed or known safety hazards, conditions, or unsafe practices and procedures to management immediately.
• Return soiled food preparation utensils and other small ware items to the proper areas.
• Cover, date, and properly store all leftovers and food prep items.
• Notify Executive Chef/Sous Chef in advance of expected shortages.
• Ensure all storage areas are neat, and all products are stored properly.
• Assist in cleaning and break down after shift including trash removal, sweeping, pressure washing, and mopping.
• Assist in completing weekly cleaning and maintenance duties.
• Observe guidelines related to the maintenance of safe working conditions in the kitchen.
• Maintain a neat professional appearance and always observe personal cleanliness rules.
• Assist with other duties and responsibilities as instructed by the Executive Chef or the Sous Chef.

Qualifications

• 3 years of experience in Italian cuisine.
• Experience in a multi-meal restaurant (Breakfast, Lunch, Dinner).
• Must have a passion for quality food and cooking and experience with Italian cooking techniques.
• Knowledge of classical and present cooking procedures.
• Ability to work at various stations – sauté, grill, sauces, pantry, and expediting.
• Able to perform basic mathematical calculations.
• Knowledge of health department regulations; food sanitation certificate a plus.
• Flexibility to work in shifts, including weekends, evenings, and holidays.
• Understanding of hygiene and food safety rules.
• Friendly, responsible, and punctual.
• Customer services oriented.
• Ability to multi-task.
• Attention to detail, cleanliness, and safety.
• Creative, innovative thinking.

Education

• High School Diploma, GED or College Degree.

Language Skills

• Excellent verbal communication skills in English and Spanish (preferred).

Reasoning Ability

• Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners.
• Ability to work well under pressure and respond quickly and effectively to emergencies.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

• Standing for extended periods, lifting, and carrying heavy items.
• Sense of smell and taste.
• Stress management.
• Physical agility.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud.

We are an EEO Company that provides a competitive salary and comprehensive benefits package to all full-time regular Employees.

The above description describes the primary duties and qualifications for this position. The company reserves the right to modify, add or remove duties other duties as necessary.

The candidate for this position is an at-will employee and subject to termination with or without cause or notice.