Chef de Partie

MEZZE SOUTH BEACH LLC•Miami Beach, FL

8d•Onsite

About The Position

José Andrés Group is seeking a full-time Chef de Partie to join the culinary team at DiLido Beach Club at The Ritz-Carlton, South Beach, in Miami Beach, Florida. The restaurant offers a beachfront dining experience featuring fresh ingredients and coastal-inspired cuisine. The position is hourly and non-exempt, with competitive hourly pay and benefits. The Chef de Partie is a hands-on culinary professional responsible for managing an assigned kitchen station, preparing and executing menu items, maintaining food quality, and supporting daily kitchen operations. Working with culinary leadership, the role ensures dishes are prepared consistently and efficiently according to recipes, presentation standards, and food safety requirements. The successful candidate is organized, detail-oriented, collaborative, and committed to culinary craftsmanship, learning, and excellent service. The work takes place in a fast-paced kitchen and may involve extended periods standing and walking, lifting and carrying up to approximately 50 pounds, and frequent bending, reaching, lifting, and repetitive movement. The role involves working around hot equipment, sharp utensils, refrigeration, and wet surfaces. Weekend, holiday, and varying-shift availability is required based on business needs; slip-resistant footwear is required.

Requirements

2–3+ years of professional cooking experience in a restaurant, hotel, resort, or comparable culinary environment preferred.
Previous experience as a Chef de Partie, Lead Line Cook, or experienced Line Cook preferred.
Strong knife skills and culinary fundamentals.
Experience preparing and executing dishes across one or more kitchen stations.
Knowledge of cooking temperatures, food preparation techniques, and kitchen equipment.
Ability to follow recipes and maintain consistent portioning and presentation.
Strong organizational skills and attention to detail.
Ability to work efficiently and maintain composure during busy service periods.
Understanding of food safety, sanitation, and proper food handling procedures.
Ability to work collaboratively in a team-oriented kitchen.
Positive attitude, strong work ethic, and willingness to learn.
Genuine passion for food, hospitality, and culinary excellence.
Flexible availability, including mornings, evenings, weekends, holidays, and peak business periods.
Ability to stand and walk for extended periods, including shifts of 8+ hours.
Ability to lift and carry up to approximately 50 pounds.
Ability to perform frequent bending, reaching, lifting, and repetitive movements.
Ability to work around hot equipment, sharp utensils, refrigeration, and wet surfaces in a fast-paced kitchen.
Slip-resistant footwear is required.

Nice To Haves

Experience in upscale casual, fine dining, luxury hotel, resort, or high-volume restaurant kitchens.
Experience with seafood, fresh produce, and coastal-inspired cuisine.
Culinary degree or formal culinary training; preferred but not required.

Responsibilities

Prepare, cook, and execute menu items according to recipes, specifications, and presentation standards.
Take ownership of an assigned kitchen station and ensure consistent execution throughout service.
Complete mise en place and prepare ingredients accurately and efficiently.
Maintain food quality, flavor, temperature, texture, portioning, and presentation.
Ensure ingredients are properly prepared, stored, labeled, dated, and rotated.
Monitor cooking times and coordinate with other stations to support timely service.
Communicate product shortages, preparation needs, and service challenges to culinary leadership.
Support menu changes, seasonal offerings, and special culinary initiatives.
Set up, maintain, and break down the assigned station; follow opening and closing procedures.
Keep the workstation clean, organized, and efficient, and ensure necessary ingredients, equipment, and supplies are available.
Monitor station inventory and communicate replenishment needs.
Assist other stations and support overall kitchen operations when needed.
Understand menu ingredients, preparation techniques, and recipes; taste and evaluate food for consistency.
Handle seafood, proteins, produce, and specialty ingredients with care and maintain proper portion control and waste reduction.
Prepare sauces, garnishes, accompaniments, and finishing elements to established standards.
Work collaboratively with Sous Chefs, cooks, and other culinary team members; communicate clearly during preparation and service.
Support a respectful, professional kitchen environment and assist with training junior cooks as directed.
Respond positively to instructions, coaching, and feedback, and support teammates during busy service periods.
Communicate with Front of House teams when necessary and contribute to accountability, teamwork, and continuous improvement.
Follow food safety, sanitation, health department, allergen, and food storage requirements.
Prevent cross-contamination; maintain clean and sanitized workstations, utensils, and equipment; and handle and dispose of food properly.
Follow safe knife and kitchen equipment procedures and comply with JAG culinary standards and operational policies.
Support kitchen inspections and sanitation audits and promptly report food safety or equipment concerns.
Monitor ingredient usage, minimize waste, communicate inventory and product quality concerns, and support inventory organization and rotation.
Assist with receiving and storing deliveries when needed and handle ingredients and equipment responsibly.
Participate in culinary training, tastings, and menu education; develop knowledge of techniques, ingredients, and preparation methods.
Remain open to feedback, learn additional stations, expand technical skills, and contribute ideas supporting efficiency, consistency, and food quality.
Support the culinary vision of José Andrés Group and demonstrate professional growth and culinary craftsmanship.

Benefits

Competitive hourly pay
Medical, dental, and vision benefits
401(k) retirement savings opportunities
Pet insurance options
Employee dining discounts
Paid time off and applicable leave benefits
Education assistance and tuition reimbursement opportunities
Culinary training and professional development
Career advancement opportunities throughout José Andrés Group
Dynamic, innovative, and collaborative kitchen environment
Opportunity to work alongside experienced culinary professionals in a luxury beachfront setting