Prime 54 | Chef de Partie

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

Job summary

An established industry player in the hospitality sector is seeking a dedicated Chef de Partie to join their team. This exciting role involves assisting the Chef de Cuisine and Sous Chef in delivering high-quality food while ensuring compliance with sanitation standards. If you have a passion for culinary arts and enjoy working in a dynamic environment, this position offers a fantastic opportunity to grow and develop your skills in a supportive atmosphere. Join a team that values excellence and customer satisfaction, and make your mark in a vibrant culinary scene.

Qualifications

• High school education or equivalent; culinary or apprenticeship program preferred.
• Knowledge of health and safety regulations and HACCP.

Responsibilities

• Assist with food preparation and display to meet quality standards.
• Ensure proper station setup before service and train staff accordingly.

Skills

Food Preparation

Customer Relations

HACCP Guidelines

Kitchen Equipment Operation

Education

High School Education

Culinary Program

Job description

Join to apply for the Prime 54 | Chef de Partie role at Fontainebleau Miami Beach.

This position involves assisting the Chef de Cuisine and Sous Chef in ensuring the preparation and presentation of high-quality food to achieve customer satisfaction and profitability, while maintaining cleanliness and sanitation standards.

Responsibilities include but are not limited to:

• Assist with the preparation and display of high-quality foods as established by the Chef de Cuisine.
• Ensure all stations are properly set prior to service and make necessary corrections if needed.
• Provide training and experience to staff to adhere to quality standards.
• Handle, process, and store food in accordance with HACCP guidelines.
• Maintain good customer relations, especially in public areas of the hotel.
• Report product concerns to maximize utilization and minimize waste.
• Assume Chef de Cuisine and Sous Chef responsibilities during their absence.
• Perform other related duties as assigned.
• Knowledge of health and safety regulations, sanitation, chemical usage, fire procedures, and HACCP.
• Knowledge of kitchen equipment operation.
• Establish and maintain effective working relationships with management, staff, and guests.

Minimum qualifications:

• High school education or equivalent; culinary or apprenticeship program preferred.

Additional information:

• Seniority level: Entry level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality