Torno Subito CDP

The Moore•Miami, FL

3d•Onsite

About The Position

Torno Subito is seeking a Chef de Partie who understands the importance of every detail in Italian cuisine. This role is for someone with precision, passion, and a love for Italian food, who can contribute to a kitchen that blends tradition with creativity. The restaurant is located at The Moore, a landmark destination in the Miami Design District, which includes a private members club, hotel, and various dining and retail spaces. The Moore is managed by WoodHouse, a hospitality firm known for creating experiential concepts.

Requirements

Minimum of 2 years of experience as a Line Cook in a high-end and fast-paced restaurant of similar establishment.
Strong knowledge of cooking techniques, kitchen equipment, knife handling, and food safety procedures.
Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail and quality.
Excellent organization skills and the ability to multitask effectively.
Flexibility in working hours, including evenings, weekends, and holidays, based on the restaurant and club’s needs.
Willingness to arrive early for work, allowing sufficient time to settle and be briefed on previous and upcoming services.
Ability to work well independently and within team and communicate effectively.
Ability to handle and manipulate objects with hands, including seizing, grasping, turning, and holding.
Capability to work on your feet for at least 8 hours.
Fast-paced movements required to navigate various areas of the club.
Ability to lift, pull, carry, or move objects weighing up to 40 pounds occasionally and 15 pounds regularly.
Occasional kneeling, bending, crouching, and climbing as required.

Nice To Haves

Culinary degree or relevant culinary certifications are a plus.

Responsibilities

Manage and lead a team, ensuring that they are well-trained, motivated, and performing at their best.
Demonstrate expertise in all menu items and consistently produce high-quality dishes in fast-paced and challenging environments across all kitchen stations.
Assist in inventory management to ensure the kitchen operates within sustainable food cost parameters.
Monitor waste, cooking temperatures, and quality to minimize additional expenses, educate others about product costs, and their impact on company’s profit and loss.
Delegate tasks as necessary, ensuring adherence to proper procedures for clocking in/out and taking breaks.
Uphold company target goals and maintain consistent service standards according to The Moore guidelines.
Foster a positive influence on teams under pressure and create a welcoming work environment to boost staff morale.
Attend trainings and contribute to the mentorship and education of new and existing team members in areas they aspire to develop.