Chef De Partie-Hourly

RIVIERA DINING GROUP; Miami Beach (FL); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a passionate Chef de Partie to join their dynamic team in Miami Beach. This role offers a unique opportunity to work in a vibrant culinary environment, contributing to the creation of exquisite MediterrAsian dishes. The ideal candidate will thrive in a fast-paced kitchen, collaborating with talented chefs while ensuring high standards of food safety and quality. With a commitment to excellence and a drive for success, you will play a key role in delivering unforgettable dining experiences. If you are a motivated culinary professional eager to grow in the luxury restaurant sector, this position is perfect for you.

Qualifications

• 2+ years in a kitchen managerial role in a high-volume restaurant.
• Knowledge of food preparation, storage, and sanitation procedures.

Responsibilities

• Assist Chefs in leading the culinary station and production.
• Ensure proper food storage and grooming standards are followed.
• Maintain effective communication and a friendly working environment.

Skills

Culinary Skills

Teamwork

Communication (English and Spanish)

Food Safety Knowledge

Education

Culinary School Degree

College Degree

Tools

POS Systems

Excel

Windows

Job description

Join to apply for the Chef De Partie-Hourly role at RIVIERA DINING GROUP

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT

MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).

BUILD IT

RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT

RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

Summary

The Chef de Partie assists the Chefs in leading the overall operation at the culinary station. They assist with all production on the culinary station. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the day's service.

Responsibilities

Job Description:

• Plan and execute in collaboration with other colleagues.
• Check periodically expiry dates and proper storage of food items in the section.
• Ensure colleagues follow proper grooming standards.
• Complete daily tasks.
• Collect and report daily feedback and issues as they arise.
• Maintain protein counts sheet daily.
• Prepare sheets to ensure all stations are adequately filled.
• Ensure stations are set up properly.
• Knowledge of all standard procedures and policies related to food preparation, receiving, storage, and sanitation.
• Full awareness of all menu items, recipes, production methods, presentation standards.
• Operate and maintain all department equipment and report malfunctions.
• Maintain effective communication and a friendly working environment.
• Produce work according to deadlines and support others in doing so.
• Follow proper closing procedures (labeling, gaskets, etc.).
• Fill out the DOH sheet at the end of the shift.
• Organize coolers nightly (produce, protein, sauces).
• Maintain an open mind, positive culture, drive for excellence, and teamwork.

Requirements/Qualifications

• College degree or culinary school degree preferred but not necessary.
• Minimum 2 years in a kitchen managerial role in a high-volume restaurant.
• Computer knowledge (Excel, Windows, POS, etc.).
• Career-driven with stable job history.
• Experience in high volume and/or fine dining.
• Proficiency in English and Spanish communication.

License/Qualifications

• Food Handlers permit required.
• Availability to work nights, weekends, and some holidays.
• Ability to understand and follow basic cooking directions.
• Knowledge of safety, sanitation, and food handling procedures.

Seniority level

• Entry level

Employment type

• Full-time

Job function

• Management and Manufacturing
• Food and Beverage Services

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