Chef de Partie, Gigi Rigolatto

Delano•Miami Beach, FL

About The Position

Under the general guidance of the Executive Sous Chef, the Chef de Partie coordinates, supervises, and directs aspects of culinary food production while supporting profitable food and beverage operations and maintaining high-quality products and service. The role maintains culinary standards, systems, and operating procedures to ensure quality, consistency, and product integrity according to restaurant specifications. The Chef de Partie manages a specific kitchen section, prepares and presents dishes to established standards, oversees inventory and equipment, and ensures food safety, sanitation, and workplace safety. The position also supervises and trains kitchen staff, communicates with other team members, and responds to guest feedback. Team members may be asked to perform related tasks to support exceptional guest service.

Requirements

High school diploma or equivalent.
Minimum 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 team of culinary professionals.
Excellent organizational skills and ability to work under time constraints, expedite, and meet deadlines with attention to detail.
Ability to work in a fast-paced, customer-service-driven environment.
Current experience in the hospitality industry in a kitchen.
Ability to further one's own culinary development.
Proven team leader with 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 and productive working relationships with employees and other departments.
Ability to work independently and collaborate with others to promote teamwork.
Ability to stand or walk for a minimum eight-hour shift while multitasking and handling stressful situations.
Ability to twist, tow (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 comply with department uniform guidelines.

Nice To Haves

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

Responsibilities

Manage a specific section of the kitchen, ensuring efficient operations and high-quality food production.
Prepare and cook dishes according to established recipes and standards, maintaining consistency and presentation.
Monitor inventory levels, order supplies as needed, and manage food costs within budget guidelines.
Ensure adherence to food safety and sanitation standards and maintain a clean, organized kitchen.
Supervise and train kitchen staff, fostering a collaborative and productive work environment.
Communicate with other kitchen staff to ensure timely and accurate delivery of orders.
Handle guest feedback and concerns regarding food quality or service, addressing issues promptly.
Oversee dish preparation and presentation to ensure consistent, high-quality standards.
Participate in staff evaluations and provide constructive feedback to encourage professional growth.
Manage kitchen equipment and ensure its proper maintenance and cleanliness.
Implement and enforce health and safety regulations, conducting regular inspections to identify and correct potential hazards.
Communicate effectively with venue teams, provide clear direction, listen to requests, respond appropriately, and provide accurate information.
Remain calm and alert during emergency situations and use judgment to make or adapt decisions and procedures as needed.
Perform related tasks as needed to support exceptional guest service.