Pastry Chef de Partie: Elevate Desserts & Station Leadership

RIVIERA DINING GROUP; Miami (FL); On-site; USD 42,000 - 65,000; Full time

Job summary

Riviera Dining Group in Miami is seeking a Chef de Partie to assist Chefs across the culinary station and coordinate daily production with the Sous Chef. The role requires leadership, knowledge of safety and sanitation, and the ability to work nights and weekends in a fast-paced, high-volume setting.

You will ensure proper food handling, supervise line cooks, and help manage prep sheets, storage, and equipment maintenance while collaborating to meet daily service goals.

Qualifications

• College degree/Culinary school degree preferred, but not necessary.
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant.
• Must have computer knowledge (Excel, Windows, POS, etc.)
• Career-driven with stable job history
• High-volume and/or fine dining experience
• Proficiency in communicating perfectly in English and Spanish
• Food Handler’s permit required
• Must be able to work nights, weekends, and some holidays
• Must be able to speak, read, and understand basic cooking directions
• Understanding and knowledge of safety, sanitation, and food handling procedures

Responsibilities

• Plan and execute in collaboration with other colleagues
• Check periodically expiry dates and proper storage of food items in the section
• Colleagues follow proper grooming standards
• Complete daily task
• Daily feedback collection and reporting of issues as they arise
• Protein counts sheet daily
• Prep sheet to ensure all stations are getting filled
• The stations are set up properly
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation
• Full awareness of all menu items, their recipes, methods of production, and presentation standards
• Operate and maintain all department equipment and report malfunctions
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Ability to produce own work in accordance with deadlines and to assist and encourage others in achieving this aim
• Colleagues are following proper closing procedures (labeling, gaskets, etc.)
• DOH sheet to fill out at the end of the shift
• Every night, cooler should be organized (produce, protein, and sauce)
• Open Mindset, Positive Culture, Drive for Excellence and Teamwork

Skills

Bilingual English/Spanish

Team leadership

High-volume restaurant experience

Education

Culinary degree or culinary school

Tools

Excel

POS system

Windows

Job description

Riviera Dining Group in Miami is seeking a Chef de Partie to assist Chefs across the culinary station and coordinate daily production with the Sous Chef. The role requires leadership, knowledge of safety and sanitation, and the ability to work nights and weekends in a fast-paced, high-volume setting.

You will ensure proper food handling, supervise line cooks, and help manage prep sheets, storage, and equipment maintenance while collaborating to meet daily service goals.