Chef de Partie, Mimi Kakushi

AccorHotel•Miami Beach, FL

About The Position

The Chef de Partie at Delano Miami Beach’s Mimi Kakushi concept works under the general guidance of the Chef de Cuisine. The role coordinates, supervises, and directs aspects of culinary food production while supporting profitable food and beverage operations and maintaining high-quality products and service. The Chef de Partie upholds the Culinary department’s standards, systems, and procedures to ensure the quality, consistency, and integrity of products according to restaurant specifications. This position manages a kitchen section, prepares and presents dishes to established recipes and standards, monitors inventory and food costs, and maintains food safety, sanitation, and equipment standards. It also supervises and trains kitchen staff, communicates with colleagues to support timely order delivery, responds to guest feedback, and contributes to staff evaluations and workplace safety. Team members may occasionally perform related tasks to provide exceptional guest service.

Requirements

High school diploma or equivalent.
At least three years of experience in a Culinary department.
Must be at least 21 years of age.
Strong leadership skills and ability to mentor and energize a diverse culinary team.
Excellent organizational skills; ability to work under time constraints, expedite, meet deadlines, and attend to detail.
Ability to work in a fast-paced, customer-service-driven environment.
Current experience in the hospitality industry in a kitchen.
Active commitment to furthering personal culinary development.
Proven team leadership, high energy and motivation, and a track record of living the company’s values.
Ability to enter and locate work-related information using computers and/or point-of-sale systems.
Ability to spend extended periods viewing a computer screen.
Gracious, friendly, and fun demeanor.
Ability to multitask, work in a fast-paced environment, and maintain a high level of attention to detail.
Ability to maintain positive, productive working relationships with employees and other departments.
Ability to work independently and collaboratively to promote teamwork.
Ability to stand or walk for a minimum eight-hour shift.
Ability to twist, push or pull, reach, bend, climb, and carry objects as necessary.
Excellent communication skills and ability to read, write, speak, and understand English.
Must maintain a neat, clean, and well-groomed appearance and follow department uniform guidelines.

Nice To Haves

Intermediate to proficient understanding of computer systems such as Microsoft Word, Excel, and Outlook.

Responsibilities

Manage a specific kitchen section, ensuring efficient operations and high-quality food production.
Prepare and cook dishes according to established recipes and standards, maintaining consistency and presentation.
Monitor inventory, order supplies as needed, and manage food costs within budgetary guidelines.
Maintain food safety and sanitation standards and keep the kitchen clean and organized.
Supervise and train kitchen staff, fostering a collaborative and productive work environment.
Communicate with other kitchen staff to ensure orders are delivered accurately and on time.
Address guest feedback and concerns about food quality or service promptly.
Oversee dish preparation and presentation to ensure consistent, high-quality standards.
Participate in staff evaluations and provide constructive feedback to support professional growth.
Manage kitchen equipment and ensure it is properly maintained and clean.
Implement and enforce health and safety regulations, conducting inspections and addressing potential hazards.
Perform related tasks as needed to support exceptional guest service.