Chef de Partie — Culinary Lead, High-Volume Luxury Kitchen

Pier Sixty Six; Deep Creek (FL); Sur place; USD 60 000 - 75 000; Plein temps

Avantages offerts par ce poste

Group medical, dental, vision, life, &

Disability benefits

Complimentary team member meals

Complimentary room nights

Résumé du poste

Pier Sixty-Six Resort in Fort Lauderdale is seeking a well-rounded Chef de Partie - Saltbreeze to join our culinary team. You will be an integral member of the team that crafts distinctive and authentic culinary experiences for our guests, reporting to the Sous Chef.

This high-volume role requires passion for culinary arts and a service-oriented mindset, with a focus on quality and guest satisfaction. You will supervise junior cooks and collaborate across departments to meet daily demand.

Qualifications

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

Responsabilités

• 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.
• Coordinates daily tasks with the Sous Chef.
• Responsible for supervising junior cooks.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Guides and trains the subordinates daily to ensure high motivation and an economical working environment.

Connaissances

Culinary expertise

Supervisory experience

Food safety

Formation

Technical/trade/vocational degree or equivalent

Description du poste

Pier Sixty-Six Resort in Fort Lauderdale is seeking a well-rounded Chef de Partie - Saltbreeze to join our culinary team. You will be an integral member of the team that crafts distinctive and authentic culinary experiences for our guests, reporting to the Sous Chef.

This high-volume role requires passion for culinary arts and a service-oriented mindset, with a focus on quality and guest satisfaction. You will supervise junior cooks and collaborate across departments to meet daily demand.