Chef de Partie - Sotogrande

About the Resort

South Florida’s Pier Sixty-Six Resort is a lush 32-acre waterfront enclave in Fort Lauderdale, featuring 325 guest rooms, suites, and villas, plus 91 Private Resort Residences. The resort includes 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is designed to inspire and relax, delivering exceptional service and refined touches for extraordinary guest experiences. The resort employs over 600 diverse team members to create memorable experiences and stellar service.

Pier Sixty-Six fosters a caring culture with state-of-the-art facilities, a first-class employee dining room, and a focus on individual welfare and well-being.

About the Role

Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts to join the team as a Chef de Partie - Sotogrande. This role is integral to creating distinctively different and authentic culinary experiences for guests. Reporting to the Sous Chef, you will support the culinary department in a high-volume, service-oriented environment.

Responsibilities

• Develop and maintain positive working relationships with team members to achieve common goals.
• Handle daily food preparation and duties assigned by superiors to meet hotel/outlet standards.
• Follow instructions and recommendations from superiors to complete daily tasks.
• Coordinate daily tasks with the Sous Chef.
• Supervise junior cooks.
• Estimate daily production needs and check the quality of raw and cooked food products.
• Ensure the production, preparation, and presentation of food are of the highest quality at all times.
• Maintain high levels of guest satisfaction, quality, operating, and food costs.
• Demonstrate knowledge of standard procedures for food preparation, receiving, storage, and sanitation.
• Be fully aware of all menu items, their recipes, methods of production, and presentation standards.
• Prepare special meals or substitute items as needed.
• Regulate temperatures of ovens, broilers, grills, and roasters.
• Maintain food logs and monitor the quality and quantity of food prepared.
• Communicate assistance needed during busy periods and inform the Chef of excess food items for daily specials.
• Ensure proper handling and storage of all food products at the correct temperature.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists.
• Establish and maintain effective inter-departmental working relationships.
• Produce work by deadlines and assist others in achieving this aim.
• Check expiry dates and proper storage of food items in the section.
• Consult daily with the Sous Chef, CDC, or Executive Chef on requirements, functions, and last-minute events.
• Guide and train subordinates to ensure high motivation and an economical working environment.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Adhere to departmental policies and procedures.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees; serve as a role model.
• Follow all company and safety policies; report maintenance needs, accidents, injuries, and unsafe work conditions.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information.
• Anticipate and address guests’ service needs; communicate clearly and professionally.
• Develop and maintain positive working relationships; listen and respond appropriately to concerns.
• Stand, sit, or walk for extended periods; reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.
• Perform other reasonable job duties as requested by supervisors.

Requirements

• At least 3 years of related work experience.
• Technical, trade, or vocational school degree or equivalent experience.

Benefits

• Group medical, dental, vision, life, and disability benefits.
• Pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• Employee assistance program.
• Paid time off and sick time.
• 401(k) plan with company match.
• Complimentary team member meals.
• Complimentary room nights at CoralTree Hospitality managed properties.