Pastry Lead: High-Volume Fine Dining Kitchen

RIVIERA DINING GROUP; Winter Park (FL); On-site; USD 45,000 - 70,000; Full time

Job summary

Riviera Dining Group is looking for a Chef de Partie to assist the Chefs in leading the culinary station and overall operation. Daily meetings with Sous Chef define meal and timing requirements for service, ensuring smooth coordination and quality.

The role demands experience in fast-paced, high-volume environments, strong English/Spanish communication, and a solid foundation in food safety and station procedures. Night and weekend shifts are required, with a focus on teamwork and excellence.

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

Kitchen management

Bilingual English/Spanish

English & Spanish

Food safety knowledge

Team leadership

Education

Culinary degree

Tools

POS systems

Excel

Job description

Riviera Dining Group is looking for a Chef de Partie to assist the Chefs in leading the culinary station and overall operation. Daily meetings with Sous Chef define meal and timing requirements for service, ensuring smooth coordination and quality.

The role demands experience in fast-paced, high-volume environments, strong English/Spanish communication, and a solid foundation in food safety and station procedures. Night and weekend shifts are required, with a focus on teamwork and excellence.