Chef De Partie

Overview

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite Mediterr Asian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement.

We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

The Chef de Partie assists the Chefs in leading the overall operation at the culinary Station. They assist with all production on the culinary Station. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the day's service.

• Plan and execute in collaboration with other colleagues.
• Check periodically for expiry dates and proper storage of food items in the section.
• Colleagues follow proper grooming standards.
• Complete the daily task.
• Daily feedback collection and reporting of issues as they arise.
• Protein counts sheet daily.
• Prep sheet to ensure all stations are getting filled.
• Stations are set up properly.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production, presentation standards.
• Operate and maintain all department equipment and report malfunctions.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Ability to produce own work in accordance with deadlines and to assist and encourage others in achieving this aim.
• Colleagues are following proper closing procedures (labeling, gaskets, etc.).
• DOH sheet to fill out at the end of the shift.
• Every night cooler should be organized (produce, protein, and sauce).
• Open Mind set, Positive Culture, Drive for Excellence and Teamwork

• College degree/Culinary school degree preferred, but not necessary.
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant.
• Must have computer knowledge (Excel, Windows, POS, etc.).
• Career driven with stable job history.
• High volume and/or fine dining experience.
• Proficiency in communicating perfectly in English and Spanish.

• Food Handlers permit required.
• Must be able to work nights, weekends and some holidays.
• Must be able to speak, read and understand basic cooking directions.
• Understanding and knowledge of safety, sanitation and food handling procedures.

Entry level

Full-time

Management and Manufacturing

Food and Beverage Services

Miami, FL $28,000.00-$35,000.00