Pastry Chef De Partie

Join to apply for the Pastry Chef De Partie role at RIVIERA DINING GROUP
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RIVIERA DINING GROUP, recently launched its first restaurant concept brand, MILA, which offers guests a culinary journey through exquisite Mediterr Asian cuisine. Opened in January 2020 in Miami Beach, 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 principle is to provide customers with immersive experiences 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, and meet daily with the Sous Chef and/or Executive Sous Chef 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.
• Ensure colleagues follow proper grooming standards.
• Complete the daily task list.
• Collect and report daily feedback on issues as they arise.
• Track protein counts sheet daily.
• Ensure prep sheet is completed so all stations are stocked.
• Set up stations properly.
• Understand all standard procedures and policies regarding food preparation, receiving, storage, and sanitation.
• Have full awareness of all menu items, recipes, methods of production, and presentation standards.
• Operate and maintain all department equipment, reporting malfunctions.
• Maintain effective communication between staff and foster a secure and friendly working environment.
• Produce own work in accordance with deadlines and assist others in meeting those deadlines.
• Ensure colleagues follow proper closing procedures (labeling, gaskets, etc.).
• Complete the DOH sheet at the end of the shift.
• Keep overnight cooler organized (produce, protein, and sauce).
• Adopt an open mind, positive culture, and drive for excellence and teamwork.

• College degree or culinary school degree preferred, but not necessary.
• Minimum 2 years in a kitchen managerial role in a fast‑paced, high‑volume restaurant.
• Computer skills – Excel, Windows, POS, etc.
• Career driven with a 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 read and understand basic cooking directions.
• Knowledge of safety, sanitation, and food handling procedures.

Entry Level

Full‑time