Chef de Partie, Mimi Kakushi

Delano•Miami Beach, FL

About The Position

The Chef de Partie at Delano Miami Beach’s Mimi Kakushi concept coordinates, supervises, and directs culinary food production under the general guidance of the Chef de Cuisine. The role supports profitable food and beverage operations and maintains high-quality products and service levels while upholding the Culinary department’s standards, systems, and procedures to ensure quality, consistency, and integrity according to restaurant specifications. The position manages a specific kitchen section, oversees food preparation and presentation, and helps maintain a clean, safe, and organized kitchen. It also involves inventory and cost management, staff supervision and training, communication across the kitchen, responding to guest feedback, participating in staff evaluations, and maintaining kitchen equipment. Team members may be asked to perform related tasks to support exceptional guest service.

Requirements

High school diploma or equivalent required.
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 function 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.
Active commitment to furthering one's own culinary development.
Proven team leadership, with a high level of 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 lengths of time 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 other employees and departments.
Ability to be observant and respond quickly to various situations.
Ability to work independently and partner 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 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 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 budgetary guidelines.
Ensure adherence to food safety and sanitation standards, maintaining a clean and 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.
Address guest feedback and concerns regarding food quality or service promptly.
Oversee the preparation and presentation of dishes to ensure consistency and 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 rectify potential hazards.
Perform related tasks as needed to support exceptional guest service.