Chef De Partie

Grove Bay Hospitality Group•Warwick, RI

4d•$18 - $24

About The Position

Spring House Grill, inside the T.F Green Airport is seeking a skilled and experienced Chef De Partie to join our team!! The ideal candidate should have a passion for cooking, be able to work in a fast-paced environment, and possess excellent organizational and time-management skills. As a CDP, you will be responsible for preparing and cooking dishes according to our restaurant's recipes and specifications and maintaining the kitchen's cleanliness and organization. Grove Bay Hospitality Group was created in 2010 with the idea that it would be fully connected to the community. Like our logo, our founders and core team members have deep roots in South Florida. For us, this connection to our community can be in the form of opening a great restaurant, providing new jobs for our fellow Miamians, or even donating our time and resources to the many charities we support. Grove Bay aspires to enhance the lives of its guests, employees, communities and investors as a restaurant industry leader by developing innovative, memorable and highly successful restaurant concepts. From ingredients to customer service, Grove Bay is committed to delivering only the highest quality across all levels of operation. We believe that if we provide our guests with exceptional hospitality experiences, if we train and take care of our people, and if we’re an active member of our community, then the performance and profits will take care of themselves.

Requirements

Minimum of 3 years of experience in a similar role, preferably in a high-end or waterfront restaurant
Culinary degree or equivalent experience
Strong communication and leadership skills
Ability to work in a fast-paced, high-pressure environment
Excellent knowledge of cooking methods, ingredients, and equipment
Flexibility to work varied shifts, including weekends and holidays

Responsibilities

Prepare and cook menu items as directed by the Head Chef
Ensure all food is prepared to the highest standards of quality, taste, and presentation
Train and mentor junior chefs in the kitchen
Assist with inventory and ordering of food and kitchen supplies
Maintain a clean and organized kitchen, adhering to health and safety regulations at all times
Perform any other duties as assigned by the Head Chef