Chef de Partie at Saltbreeze – Elevate High-Volume Cuisine

CoralTree Hospitality Group; Fort Lauderdale (FL); Hybrid; USD 45,000 - 65,000; Full time

Benefits offered by this job

Group medical, dental, vision, life, &

Complimentary team member meals

Complimentary room nights

401(k) plan with company match

Paid time off/sick time

Job summary

CoralTree Hospitality Group's Pier Sixty-Six Resort in Fort Lauderdale is seeking a well-rounded Chef de Partie - Saltbreeze to join our culinary brigade. You will be integral to creating distinctively different and authentic experiences for our guests in a high-volume kitchen, reporting to the Sous Chef.

The role requires at least 3 years of related experience and a technical or vocational degree or equivalent.

Qualifications

• Must have at least 3 years of related work experience.
• Must have a technical, trade or vocational school degree or experience.

Responsibilities

• Develop and maintain positive working relationships with others and support your team to reach common goals.
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the hotel/outlet.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible for supervising junior cooks.
• Ensure the production, preparation, and presentation of food are of the highest quality at all times.
• Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.

Education

3 years related work experience

Trade or vocational school degree or experience

Job description

CoralTree Hospitality Group's Pier Sixty-Six Resort in Fort Lauderdale is seeking a well-rounded Chef de Partie - Saltbreeze to join our culinary brigade. You will be integral to creating distinctively different and authentic experiences for our guests in a high-volume kitchen, reporting to the Sous Chef.

The role requires at least 3 years of related experience and a technical or vocational degree or equivalent.