What are the responsibilities and job description for the Chef de Partie position at Claudie Restaurant?
RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.
At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.
DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).
BUILD IT
RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.
GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.
SUMMARY:
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.
RESPONSIBILITIES:
- Plan and executed in collaboration with other colleagues.
- Check periodically expiry dates and proper storage of food items in the section.
- Colleagues follow proper grooming standards.
- Complete 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 presentations standards.
- Operate and maintain all department equipment and reporting malfunctioning.
- 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 Mindset, Positive Culture, Drive for Excellence and Teamwork
REQUIREMENTS/ QUALIFICATIONS
- 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 a stable job history.
- High volume and/or fine dining experience
- Proficiency in communicating perfectly in English and Spanish
LICENSE/QUALIFICATIONS:
- 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.
