Chef de Partie

Description

Company: José Andrés Group (JAG)
Location: DiLido Beach Club – The Ritz-Carlton, South Beach, Miami Beach, FL
Department: Culinary / Back of House
Reports To: Sous Chef / Executive Sous Chef / Executive Chef
Employment Type: Full-Time, Hourly (Non-Exempt)
Compensation: Competitive Hourly Pay + Benefits

José Andrés Group (JAG), led by Chef José Andrés, is dedicated to creating extraordinary dining experiences through culinary innovation, exceptional hospitality, and our mission to Change the World Through the Power of Food!

Located at The Ritz-Carlton, South Beach, DiLido Beach Club offers a vibrant beachfront dining experience that combines fresh ingredients, coastal-inspired cuisine, and the relaxed sophistication of Miami Beach.

We are seeking a talented and passionate Chef de Partie (CDP) to join our culinary team and help deliver exceptional food and memorable dining experiences in one of South Beach's most exciting hospitality settings.

The Chef de Partie is a skilled, hands-on culinary professional responsible for managing an assigned kitchen station, preparing and executing menu items, maintaining exceptional food quality, and supporting the daily operations of the culinary team.

Working closely with the Sous Chef and Culinary Leadership, the Chef de Partie ensures that all dishes are prepared consistently, efficiently, and according to established recipes, presentation standards, and food safety requirements.

The ideal candidate is a passionate, organized, and detail-oriented cook with strong culinary fundamentals, excellent knife skills, and experience working in a fast-paced, high-volume kitchen.

This individual should take pride in their craft, work collaboratively with the culinary team, and demonstrate a genuine commitment to learning, creativity, and culinary excellence.

• Prepare, cook, and execute menu items according to established recipes, specifications, and presentation standards.
• Take ownership of an assigned kitchen station and ensure consistent execution throughout service.
• Maintain exceptional standards for food quality, flavor, temperature, texture, and presentation.
• Complete daily mise en place accurately and efficiently.
• Follow established preparation methods, portion sizes, and plating guidelines.
• Ensure all ingredients are properly prepared, stored, and ready for service.
• Execute dishes with precision and consistency during high-volume service periods.
• Monitor cooking times and coordinate with other stations to ensure timely service.
• Communicate product shortages, preparation needs, and service challenges to Culinary Leadership.
• Support menu changes, seasonal offerings, and special culinary initiatives.

• Set up, maintain, and break down assigned kitchen stations according to established standards.
• Ensure all necessary ingredients, equipment, and supplies are available before service.
• Maintain a clean, organized, and efficient workstation.
• Monitor station inventory and communicate replenishment needs.
• Ensure proper labeling, dating, storage, and rotation of ingredients.
• Follow established opening and closing procedures.
• Maintain accountability for the quality and consistency of all food prepared at the assigned station.
• Assist other stations when needed to support overall kitchen operations.

• Maintain a thorough understanding of menu ingredients, preparation techniques, and recipes.
• Follow established culinary standards and specifications.
• Taste and evaluate food regularly to ensure consistency.
• Maintain appropriate portion control and minimize unnecessary waste.
• Hand…