CHEF DE PARTIE - LA TRATTORIA ITALIAN FINE DINING

Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do.

About the role

Chef de Partie is the highest hourly rank in the kitchen and is considered to be the training ground for future sous chefs. This is an hourly supervisor position. In this role, it is crucial that the individual has clear career aspirations, has committed themselves to the seriousness of their role, and begins to look at their job with a management mentality. You will plan, prep, set up, and provide quality service in all areas of food production including, but not limited to, all menu items supplied by their perspective kitchen. You will display a level of competency in cooking which allows you to be a role model amongst peers and show the highest initiative to complete tasks to the chef’s specifications in a timely manner. You will follow the established recipe and plating guide provided, to the exact specification and approval of the Sous Chef, while maintaining and organizing your station and equipment in a neat and orderly fashion to meet Chef’s expectations.

Report to: Outlet Sous Chef, Outlet Chef de Cuisine

Responsibilities

• Maintain a clean, neat, and organized work environment
• Follow recipes, increasing or decreasing as needed
• Demonstrate good knife skills
• Season food properly
• Follow all established processes
• Read and understand recipes
• Communicate efficiently with all internal employees (stewarding, banquets)
• Fill out all requisitions properly
• Follow all rules and regulations in the employee handbook
• Properly rotate product in the walk-in cooler
• Clean and maintain equipment properly
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Contribute to a positive work environment

Requirements

• High school diploma or equivalent vocational training certificate
• 3 years of experience in the culinary field
• Ability to communicate in English with guests, co-workers, and management
• Ability to compute basic mathematical calculations
• Must pass a cooking demo for the chef with satisfactory results

Preferred Qualifications

• Culinary college degree
• Food handling certificate
• Sanitation Certificate
• Ability to communicate in multiple languages

Skills

• Perform job functions with attention to detail, speed, and accuracy
• Prioritize, organize, delegate work, and follow through with assigned tasks
• Remain calm and resolve problems using good judgment
• Work well under the pressure of meeting production schedules and timelines of food displays
• Handle multiple tasks at one time while maintaining a high level of professionalism
• Work well with others in a team environment
• Contribute to the growth and success of the team

Benefits

• Medical, dental, and vision insurance
• 401(k) retirement savings plan
• Holiday pay
• Vacation time
• Paid time off (PTO)
• Short-term disability
• Life insurance
• AD&D insurance
• Free parking
• Free meals

Pay: Competitive wage, depending on experience