Chef De Partie, Sushi | AVA Winter Park

Riviera Dining Group•Winter Park, FL

14h

About The Position

The Chef de Partie assists the Chefs in leading the overall operation of the culinary station and supports production at that station. The role meets daily with the Sous Chef and/or Executive Sous Chef to discuss the meal and service timing requirements. It includes maintaining food quality, station readiness, sanitation, equipment, communication, and effective teamwork in a fast-paced restaurant environment.

Requirements

At least 2 years of experience in a kitchen managerial role in a fast-paced, high-volume restaurant.
Computer knowledge, including Excel, Windows, and POS systems.
Career-driven with a stable job history.
Proficiency communicating in English and Spanish.
Food Handler’s permit required.
Must be able to work nights, weekends, and some holidays.
Ability to speak, read, and understand basic cooking directions.
Understanding of safety, sanitation, and food-handling procedures.

Nice To Haves

College degree or culinary school degree.
High-volume and/or fine dining experience.

Responsibilities

Plan and execute work in collaboration with colleagues.
Periodically check food-item expiry dates and ensure proper storage in the section.
Ensure colleagues follow proper grooming standards.
Complete daily tasks.
Collect daily feedback and report issues as they arise.
Complete the protein-count sheet daily.
Use prep sheets to ensure all stations are stocked.
Ensure stations are set up properly.
Follow standard procedures and policies for food preparation, receiving, storage, and sanitation.
Maintain full awareness of menu items, recipes, production methods, and presentation standards.
Operate and maintain department equipment and report malfunctions.
Maintain a secure, friendly working environment through effective staff communication.
Complete work by deadlines and assist and encourage colleagues in doing the same.
Ensure colleagues follow closing procedures, including labeling and gaskets.
Complete the DOH sheet at the end of the shift.
Organize the cooler nightly, including produce, protein, and sauce.