What are the responsibilities and job description for the Chef de Partie- Beach Club position at Fisher Island Club?
Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Chef De Partie.
This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today!
About Fisher Island Club Hotel & Resort
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.
It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities.
CHEF de PARTIE
Job Description
Department: Culinary
Place of Work: All kitchens and all support areas
Job Overview
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 position, 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. Planned, 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. Displays a level of competency in cooking which allows them to be a role model amongst their peers. Shows the highest initiative to complete tasks to the chef's specifications in a timely manner, employee will be able to follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef's expectations. Maintain and contribute to a positive work environment
Report to: Outlet Sous Chef, Outlet Chef de Cuisine
Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering, and Engineering.
External: Club Members and visitors.
Standard
Specifications: Requirements are representative of minimum levels of knowledge, skills, and or abilities, to perform this job successfully.
Qualifications
Essential: 1. High school diploma or equivalent vocational training certificate.
Function
This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today!
About Fisher Island Club Hotel & Resort
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.
It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities.
CHEF de PARTIE
Job Description
Department: Culinary
Place of Work: All kitchens and all support areas
Job Overview
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 position, 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. Planned, 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. Displays a level of competency in cooking which allows them to be a role model amongst their peers. Shows the highest initiative to complete tasks to the chef's specifications in a timely manner, employee will be able to follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef's expectations. Maintain and contribute to a positive work environment
Report to: Outlet Sous Chef, Outlet Chef de Cuisine
Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering, and Engineering.
External: Club Members and visitors.
Standard
Specifications: Requirements are representative of minimum levels of knowledge, skills, and or abilities, to perform this job successfully.
Qualifications
Essential: 1. High school diploma or equivalent vocational training certificate.
- 3 years experience in the culinary field
- Ability to communicate in English with guests, co-workers, and management.
- Ability to compute basic mathematical calculations.
- Must pass with satisfactory results, a cooking demo for the chef.
- Food handling certificate
- Sanitation Certificate.
- Ability to communicate in multiple languages
- Ability to perform job functions with attention to detail, speed, and accuracy.
- Ability to prioritize, organize, delegate work, and follow through with assigned tasks
- Ability to be a clear thinker, remain calm, and resolve problems using good judgment.
- Ability to work well under the pressure of meeting production schedules and timelines of food displays.
- Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
- Ability to work well with others in a team environment.
- Contribute to the growth and success of the team.
Function
- Ability to maintain a clean, neat, and organized work environment
- Ability to follow recipes, to increase or decrease recipes as needed.
- Good knife skills
- Can season food properly
- Can properly follow all processes that are in place
- Understands how to read recipes
- Can communicate with all internal employees efficiently. {stewarding, banquets}
- Can fill out all requisitions properly
- Can follow all rules and regulations in the employee handbook properly
- Properly rotate the product in the walk-in cooler.
- Clean and maintain equipment properly
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements
