La Cote | Chef de Partie

Fontainebleau Florida Hotel • Miami Beach, FL

3d • Onsite

About The Position

The Chef de Partie assists the Chef de Cuisine and Sous Chef in ensuring that quality food is prepared and displayed to achieve customer satisfaction and profitability, while maintaining high standards of cleanliness and sanitation in designated work areas. The role is based in the property's kitchen locations and includes food preparation, station setup, staff training, safe food handling, and customer relations. The Chef de Partie assumes the responsibilities of the Chef de Cuisine and Sous Chef during their absence and performs other related duties as assigned.

Requirements

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Knowledge of kitchen equipment operations.
• Ability to read, write, and understand English.
• Ability to perform basic/intermediate math skills.
• Ability to establish and maintain effective working relationships with management, staff, and guests.
• Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
• Ability to work independently.
• Focus on delivering results and providing superior customer service.
• High school education or equivalent.
• Food Safety Employee Training is required.
• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.
• Ability to grasp, lift, move, or push goods on a cart or truck weighing a maximum of 100 pounds.
• Ability to work in confined spaces.
• Sense of smell, taste, touch, and sound; eye/hand coordination and manual dexterity; ability to distinguish letters, symbols, and colors; normal vision and hearing range.

Nice To Haves

• Previous training experience is preferred.
• Culinary or apprenticeship program preferred.
• Relevant experience in high-quality, high-volume, and multi-unit operations preferred.
• Two years of supervisory experience is preferred.

Responsibilities

• Assist with the preparation and display of high-quality foods as established by the Chef de Cuisine.
• Ensure all stations are properly set before service and make necessary corrections.
• Provide training and experience to staff to support adherence to departmental quality standards.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Maintain good customer relations, particularly when working in public areas of the hotel.
• Report questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste.
• Assume Chef de Cuisine and Sous Chef responsibilities during their absence.
• Perform other related duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED