Chef de Partie

Chef de Partie Delano - 3.3 Miami Beach, FL Job Details Full-time 1 day ago Qualifications Food quality maintenance Kitchen health and safety standards Recipe adherence Staff supervision Team member evaluation Food service purchasing Quality assurance within food and beverage industry Food service health code compliance Safety inspections for hazard identification Safety regulations Performance feedback (performance evaluation method) Cleaning cooking equipment Mid-level Team development Professional development support Kitchen cost control Food safety sanitizing procedures Inventory tracking for food cost management Kitchen staff training Food & beverage production Hazard identification and correction Operating kitchen equipment Materials management in food and beverage Managing kitchen staff Safety audits for hazard identification Hotel and accommodations guest complaints handling Quality control within food and beverage industry Restaurant cost management Training Kitchen equipment maintenance Full Job Description Company Description We are looking for a Chef de Partie to join the famed Delano Miami Beach . Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach will act as the brand's flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. Job Description

JOB OVERVIEW

Under the general guidance of the Chef de Cuisine, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. He/she is expected to maintain the Culinary department's standards, systems, and operational procedures to ensure quality, consistency and integrity of the products according to restaurant specifications.

YOUR KEY 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 to maintain 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. Maintain communication with other kitchen staff to ensure timely and accurate delivery of orders. Handle guest feedback and concerns regarding food quality or service, addressing issues promptly. Oversee the preparation and presentation of dishes, ensuring consistency and high-quality standards. Participate in staff evaluations, providing constructive feedback to encourage professional growth. Manage kitchen equipment and ensure proper maintenance and cleanliness. Implement and enforce health and safety regulations, conducting regular inspections to identify and rectify potential hazards. We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service. Additional Information All your information will be kept confidential according to EEO guidelines.