Pastry Chef De Partie | RDG Venues
About The Position
We are seeking a skilled and organized 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 Ensure proper storage, rotation, and monitoring of all food items for freshness and safety Maintain grooming standards and adherence to kitchen policies among station colleagues Complete daily prep sheets, protein counts, and ensure stations are fully stocked Follow all standard procedures for food preparation, receiving, storage, and sanitation Demonstrate full knowledge of menu items, recipes, methods of production, and presentation standards Operate and maintain department equipment and report malfunctions promptly Maintain effective communication and a positive, secure working environment with staff Assist and encourage colleagues to meet deadlines and quality standards Ensure proper closing procedures, including labeling and organization of coolers and stations Adhere to DOH sheets and end-of-shift reporting requirements Promote a culture of teamwork, excellence, and professionalism This is not an exhausted list of job responsibilities.
Requirements
- College degree or culinary school preferred but not required
- Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
- Experience in high-volume and/or fine dining environments
- Proficiency in Excel, Windows, POS systems, and general computer literacy
- Strong communication skills in English and Spanish
- Career-driven with a stable work history
- Ability to work efficiently under pressure while maintaining quality and standards
- Team-oriented with a positive attitude and commitment to excellence
- Food Handlers permit required
- 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
Responsibilities
- Plan and execute daily culinary station operations in collaboration with colleagues
- Ensure proper storage, rotation, and monitoring of all food items for freshness and safety
- Maintain grooming standards and adherence to kitchen policies among station colleagues
- Complete daily prep sheets, protein counts, and ensure stations are fully stocked
- Follow all standard procedures for food preparation, receiving, storage, and sanitation
- Demonstrate full knowledge of menu items, recipes, methods of production, and presentation standards
- Operate and maintain department equipment and report malfunctions promptly
- Maintain effective communication and a positive, secure working environment with staff
- Assist and encourage colleagues to meet deadlines and quality standards
- Ensure proper closing procedures, including labeling and organization of coolers and stations
- Adhere to DOH sheets and end-of-shift reporting requirements
- Promote a culture of teamwork, excellence, and professionalism
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
11-50 employees
