Description de l'offre
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. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the days' service.
Job Description
RESPONSIBILITIES:
- Plan and executed in collaboration with other colleagues.
- Check periodically for expiry dates and proper storage of food items in the section.
- Colleagues follow proper grooming standards.
- Complete the daily task
- Daily feedback collection and reporting of issues as they arise.
- Protein counts sheet daily.
- Prep sheet to ensure all stations are getting fill.
- Stations are set up properly.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production presentation standards.
- Operate and maintain all department equipment and report malfunctions.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Ability to produce own work in accordance with deadlines and to assist and encourage others in achieving this aim.
- Colleagues are following proper closing procedures (labeling, gaskets, etc.)
- DOH sheet to fill out at the end of the shift.
- Every night cooler should be organized (produce, protein, and sauce)
- Open Mind set, Positive Culture, Drive for Excellence and Teamwork
Profil recherché
- College degree/Culinary school degree preferred, but not necessary.
- Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
- Must have computer knowledge (Excel, Windows, POS, etc.)
- Career driven with 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 speak, read and understand basic cooking directions.
- Understanding and knowledge of safety, sanitation and food handling procedures.
Description de l'entreprise
At Riviera Dining Group, we are curators of elevated experiences, combining the art of luxury hospitality with impeccable craftsmanship. Each of our venues is a sanctuary of sophistication, where exceptional design, vibrant ambiance, and world-class service come together to create unforgettable moments.
We are driven by a singular vision: to redefine hospitality by offering our guests unparalleled attention to detail, exquisite culinary creations, and bespoke service in the most exclusive and breathtaking environments.
Our commitment to excellence is rooted in our core values:
- Crafting Experiences Beyond Expectations: Every interaction is designed to delight and inspire.
- Empowering Our Team: Respect and collaboration fuel our passion for creating greatness. Elevating Hospitality
- Standards: We relentlessly pursue innovation and perfection.
At RDG, we create extraordinary journeys that captivate the senses and linger in the memory.
