** Join us in our Culinary Hiring Event on November 6, 2024 from 12pm to 6pm 
Location: Pier Sixty-Six Marina: 2301 SE 17th St, Fort Lauderdale, FL 33316 **

We currently have an opportunity for a well-rounded and seasoned Chef de Partie - Restaurants to join our Pier Sixty-Six Resort opening team! You will be an integral member of the team that creates distinctively different and authentic culinary experiences for our guests.  

Reporting to the Sous Chef, you will support and provide excellent service within our culinary department. This high-volume position requires a passion for culinary arts and a service-oriented attitude. 

• Develop and maintain positive working relationships with others and support your team to reach common goals.  
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the hotel/outlet. 
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. 
• Coordinates daily tasks with the Sous Chef. 
• Responsible for supervising junior cooks. 
• Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. 
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times. 
• Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. 
• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. 
• Full awareness of all menu items, their recipes, methods of production, and presentation standards. 
• Prepare special meals or substitute items.  
• Regulate temperature of ovens, broilers, grills, and roasters.  
• Maintain food logs. Monitor the quality and quantity of food that is prepared.  
• Communicate assistance needed during busy periods.  
• Inform Chef of excess food items for use in daily specials.  
• Ensure the quality of the food items.  
• Follows good preservation standards for the proper handling of all food products at the right temperature. 
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. 
• Establishing and maintaining effective inter-departmental working relationships. 
• Ability to produce own work by a deadline and to assist and encourage others in achieving this aim. 
• Checks periodically expiry dates and proper storage of food items in the section. 
• Consult daily with the Sous Chef, CDC or Executive Chef on the daily requirements, and functions, and also about any last-minute events. 
• Guides and trains the subordinates daily to ensure high motivation and an economical working environment. 
• Ensure effective communication between staff by maintaining a secure and friendly working environment. 

Additional Duties & Responsibilities:   

• Adhere to departmental policies and procedures.  
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.  
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.  
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.  
• Anticipate and address guests’ service needs.  
• Speak with others using clear and professional language.  
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.  
• Ensure adherence to quality expectations and standards.  
• Stand, sit, or walk for an extended period.  
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.  
• Perform other reasonable job duties as requested by Supervisors.