Chef de Partie: Banquet & Fine-Dining Lead

Biltmore Hotel; Coral Gables (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

The Chef DePartie at the Biltmore Hotel is responsible for preparing menu items for all banquet events and the restaurant a la carte, maintaining Biltmore standards, quality, presentation, and fast production.

The role requires minimal supervision, ability to train Cook I/II, delegates orders, and adherence to BSOPs. Candidates should have 5+ years of hotel/restaurant experience and strong knife, cooking methods, and multitasking skills.

Qualifications

• Experience at multiple kitchen stations with ability to assist other stations as needed.
• Fluent English reading/writing and clear communication.
• Strong knife skills and knowledge of basic cooking methods.

Responsibilities

• Prepare all menu and recipe items for banquet events and à la carte service.
• Delegate orders to Cook I and Cook II and assist in training them.
• Maintain safety, portion control, and waste reduction per BSOP standards.
• Expedite orders and manage kitchen flow in the absence of senior chefs.
• Produce essential sauces, stocks, and garde manger items as required.
• Ensure proper storage, sanitation, and adherence to health department guidelines.

Skills

Kitchen station mastery

English proficiency

Mentoring Cook I/II

Food safety

Time management

Education

High School Diploma or equivalent

Job description

The Chef DePartie at the Biltmore Hotel is responsible for preparing menu items for all banquet events and the restaurant a la carte, maintaining Biltmore standards, quality, presentation, and fast production.

The role requires minimal supervision, ability to train Cook I/II, delegates orders, and adherence to BSOPs. Candidates should have 5+ years of hotel/restaurant experience and strong knife, cooking methods, and multitasking skills.