Chef De Partie | RDG Venues

Riviera Dining Group Inc•Miami, FL

About The Position

We are seeking a dedicated and skilled Chef de Partie to assist in leading operations at their assigned culinary station in a fast-paced luxury dining environment. This role is responsible for executing menu items, managing production, and ensuring all standards for food quality, presentation, and sanitation are met while supporting the Sous Chef and Executive Chef. WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. YOUR ROLE Plan and execute daily culinary station operations in collaboration with colleagues Monitor expiry dates and proper storage of all food items in the section Ensure colleagues follow grooming standards and kitchen policies Complete daily tasks, prep sheets, and protein count sheets to keep stations fully stocked Collect daily feedback and report issues as they arise Maintain full knowledge of standard procedures for food preparation, receiving, storage, and sanitation Demonstrate awareness of all menu items, recipes, methods of production, and presentation standards Operate andmaintaindepartment equipment, reporting any malfunctions promptly Maintain effective communication and a positive, secure working environment Assistand encourage colleagues to meet deadlines and quality standards Ensure proper closing procedures, including labeling, gaskets, and cooler organization (produce,protein,sauces) Adhere to DOH sheets and end-of-shift reporting requirements Promote a culture of teamwork, excellence, and professionalism This is not anexhaustedlist of job responsibilities.

Requirements

College degree or culinary school preferred but notrequired
Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
Experience in high-volume and/or fine dining environments
Proficiencyin Excel, Windows, POS systems, and general computer literacy
Career-driven with a stable work history
Proficiencyin English and Spanish, both written and verbal
Ability to work efficiently under pressure whilemaintainingquality and standards
Team-oriented with a positive attitude and commitment to excellence
Food Handlerspermitrequired
Must be able to work nights, weekends, and some holidays
Ability to read, speak, and understand basic cooking directions
Understanding and knowledge of safety, sanitation, and food handling procedures

Nice To Haves

College degree or culinary school preferred but notrequired

Responsibilities

Plan and execute daily culinary station operations in collaboration with colleagues
Monitor expiry dates and proper storage of all food items in the section
Ensure colleagues follow grooming standards and kitchen policies
Complete daily tasks, prep sheets, and protein count sheets to keep stations fully stocked
Collect daily feedback and report issues as they arise
Maintain full knowledge of standard procedures for food preparation, receiving, storage, and sanitation
Demonstrate awareness of all menu items, recipes, methods of production, and presentation standards
Operate andmaintaindepartment equipment, reporting any malfunctions promptly
Maintain effective communication and a positive, secure working environment
Assistand encourage colleagues to meet deadlines and quality standards
Ensure proper closing procedures, including labeling, gaskets, and cooler organization (produce,protein,sauces)
Adhere to DOH sheets and end-of-shift reporting requirements
Promote a culture of teamwork, excellence, and professionalism