Chef de Partie

Bazaar Miami Beach; Miami Beach (FL); On-site; USD 25,000 - 39,000; Full time

Benefits offered by this job

Employee dining

Health & wellness benefits

Discounts for partners

Job summary

José Andrés Group is seeking a Chef de Partie (CDP) to expertly manage an assigned kitchen station, ensuring prep, mise en place, and service execution meet JAG standards. You will mentor line cooks, collaborate across culinary teams, and uphold food safety while delivering high-quality dishes in a fast-paced environment.

The CDP role requires strong knife skills, recipe execution, and a collaborative mindset, with opportunities for growth within a celebrated hospitality group.

Qualifications

• 2+ years of professional culinary experience in a high-volume, upscale casual or fine dining environment.
• Ability to read, execute recipes, prep lists, and maintain station readiness.
• Knowledge of food safety, sanitation, and allergen awareness.

Responsibilities

• Take ownership of assigned station(s), ensuring complete setup and readiness before service.
• Execute and organize daily prep lists according to production needs and pars.
• Prepare sauces, marinades, proteins, vegetables, garnishes according to recipes.
• Maintain station cleanliness and ensure food leaving the station meets standards.

Skills

Strong knife skills

Food prep expertise

Team collaboration

High-volume kitchen

Education

Culinary degree or formal culinary training (preferred)

Job description

Job Title:Chef de Partie (CDP) –Concept/Property Name
Location:City, State
Reports To:Sous Chef / Chef de Cuisine / Executive Chef
Department:Back of House – Culinary
Employment Type:Hourly, Non-Exempt

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, culinary innovation, and a values‑driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

The Chef de Partie (CDP) is an experienced, hands‑on culinary professional responsible for the successful preparation and execution of an assigned kitchen station. You will maintain a high level of organization, quality, consistency, and speed throughout prep and service while ensuring every dish meets José Andrés Group standards.

As a senior member of the hourly culinary team, the CDP demonstrates strong technical skills, takes ownership of station readiness and execution, and serves as a resource for Line Cooks and other culinary team members. Success in this role requires culinary expertise, attention to detail, strong communication, and the ability to perform consistently in a fast‑paced, high‑volume kitchen.

Key Responsibilities

Mise en Place & Station Readiness

• Take ownership of assigned station(s), ensuring complete setup, organization, and readiness before each service.
• Execute and organize daily prep lists according to production needs and established pars.
• Prepare sauces, marinades, proteins, vegetables, garnishes, and other components according to recipe specifications.
• Demonstrate strong knife skills and proficiency with applicable cooking techniques.
• Label, date, rotate, and store all products according to FIFO and JAG standards.
• Monitor product freshness, quality, and station pars throughout the shift.
• Communicate low pars, product needs, and potential shortages to culinary leadership proactively.

Station Execution & Service

• Execute menu items accurately and efficiently according to recipe, portion, temperature, and presentation standards.
• Maintain control of assigned station during high‑volume service while meeting established ticket times.
• Coordinate with neighboring stations, expo, and culinary leadership to maintain proper timing and coursing.
• Ensure all food leaving the station meets JAG standards for flavor, temperature, consistency, and presentation.
• Communicate 86s, delays, quality concerns, and station needs immediately.
• Maintain composure, organization, and urgency throughout service.

Culinary Quality & Consistency

• Follow standardized recipes and preparation methods consistently.
• Taste and evaluate products throughout prep and service to ensure proper seasoning, texture, temperature, and quality.
• Identify and communicate product or preparation concerns before they impact service.
• Participate in tastings and apply feedback from Sous Chefs, Chef de Cuisine, and Executive Chef.
• Support the execution of specials, seasonal dishes, menu changes, and new culinary initiatives.
• Maintain strong knowledge of menu ingredients, preparation methods, allergens, and dietary modifications.

Team Support & Culinary Development

• Serve as a knowledgeable resource for Line Cooks, Prep Cooks, and other hourly culinary team members.
• Demonstrate proper cooking techniques, station organization, recipes, and JAG standards through hands‑on example.
• Assist newer team members with station setup and execution as directed by culinary leadership.
• Support teammates during high‑volume periods to maintain kitchen flow.
• Communicate respectfully and effectively with both Back and Front of House teams.
• Participate in pre‑shift lineups, tastings, and culinary training.
• Model professionalism, punctuality, accountability, and a team‑first mindset.

Food Safety & Sanitation

• Follow all DOH and JAG food safety and sanitation standards.
• Maintain proper handwashing, glove use, food handling, and cross‑contamination prevention procedures.
• Execute temperature logs, cooling procedures, labeling, and allergen protocols accurately.
• Maintain a clean and organized station throughout prep and service.
• Clean as you go and complete all assigned opening, closing, and deep‑cleaning responsibilities.
• Ensure food and equipment are handled safely and stored properly.

Inventory, Waste & Product Handling

• Assist with receiving, inspecting, organizing, and properly storing deliveries.
• Monitor station pars and communicate replenishment needs to culinary leadership.
• Minimize food waste through proper preparation, portioning, storage, and product handling.
• Maintain awareness of yields and proper utilization of ingredients.
• Report spoilage, product variances, or quality concerns promptly.
• Treat all ingredients with care and respect to protect product quality and food cost.

Equipment & Kitchen Maintenance

• Safely and properly operate kitchen equipment applicable to assigned stations, including ovens, grills, fryers, slicers, mixers, and other culinary equipment.
• Maintain knives, smallwares, and station equipment in clean and service‑ready condition.
• Follow proper cleaning and basic maintenance procedures.
• Immediately report damaged or malfunctioning equipment to culinary leadership.
• Maintain a safe, clean, and organized kitchen environment.

Events & Openings

• Execute special event, private dining, and preset menus according to established recipes and timelines.
• Support tastings, menu rollouts, and special culinary activations.
• Assist with new restaurant opening preparation, training, and execution when applicable.

Requirements

Required Qualifications

• 2+ years of professional culinary experience in a high‑volume, upscale casual, casual‑fine, or fine dining environment preferred.
• Previous experience independently managing one or more kitchen stations.
• Strong knife skills and proficiency in fundamental cooking techniques.
• Ability to read, understand, and execute recipes and prep lists accurately.
• Strong understanding of food safety, sanitation, allergen awareness, and proper food handling.
• Food Handler certification or ability to obtain one as required by local regulations.
• Strong communication, organization, and teamwork skills.
• Ability to maintain consistency, urgency, and composure during high‑volume service.
• Passion for culinary excellence, learning, and professional development.
• Reliable attendance and schedule flexibility, including nights, weekends, and holidays.
• Culinary degree or formal culinary training is a plus but not required.

Working Conditions & Physical Requirements

• Stand and move for extended periods, including shifts of up to 8+ hours.
• Lift, carry, push, or pull up to 35–50 lbs.
• Frequent bending, reaching, lifting, and repetitive motions.
• Continuous use of knives, kitchen tools, and commercial cooking equipment.
• Frequent exposure to heat, steam, open flames, refrigeration, and cleaning chemicals.
• Ability to work safely and efficiently in a fast-paced kitchen environment.
• Slip‑resistant footwear required.

In Return, We Offer You

• Competitive hourly pay
• Opportunities for cross‑training and advancement
• Culinary education and professional development
• Opportunities to develop toward Sous Chef and other culinary leadership positions
• Employee dining and partner discounts
• Access to health & wellness benefits for eligible team members
• Growth within a values‑driven, award‑winning hospitality group

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