Chef de Partie - Banquet & Fine Dining Lead

Biltmore Hotel; Miami (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

The Biltmore Hotel in Miami is seeking a skilled Chef DePartie dedicated to maintaining the hotel’s banquet and restaurant standards. You will prep all contracted banquet menu items and à la carte dishes, supervise junior cooks, and help train staff across kitchen stations.

This role requires minimal supervision, strong knife skills, and the ability to work across French, Italian, and other cuisine styles while ensuring quality and cost controls. A dynamic, team-focused environment is offered.

Qualifications

• High School Diploma or equivalent required.
• Minimum of 5 years’ experience as a Cook in a hotel or restaurant with similar styles and standards.
• Must be able to speak, read, write and understand the English language.
• Compute accurate mathematical calculations.
• Provide legible communication and directions.
• Perform job functions with attention to detail, speed and accuracy.

Responsibilities

• Experience in all kitchen stations (fry, grill, sauté, etc.).
• Execute all menu and recipe items for all meal periods in the assigned kitchen.
• Maintain work safety and emergency procedures.
• Expedite a la carte orders or workflow in the absence of the Chef or Sous Chef.
• Train and mentor Cook I and Cook II in kitchen hierarchy.
• Produce Mother Sauces, stocks and related sauces; fabricate meat, fish and poultry.
• Assist with planning to meet food cost forecasts and labor costs.

Skills

Kitchen stations

English proficiency

Teamwork

Minimal supervision

Problem solving

Education

High School Diploma

5 years hotel/restaurant cook experience

Job description

The Biltmore Hotel in Miami is seeking a skilled Chef DePartie dedicated to maintaining the hotel’s banquet and restaurant standards. You will prep all contracted banquet menu items and à la carte dishes, supervise junior cooks, and help train staff across kitchen stations.

This role requires minimal supervision, strong knife skills, and the ability to work across French, Italian, and other cuisine styles while ensuring quality and cost controls. A dynamic, team-focused environment is offered.