Riviera Dining Group

Chef de Partie - Sushi

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeWinter Park, FL, USANo salary listedIn-person

About the Job

Requirements

A minimum of 2 years of experience in a kitchen managerial role in a fast-paced, high-volume restaurant is required.
Computer knowledge, including Excel, Windows, and point-of-sale systems, is required.
A stable job history is required.
High-volume and/or fine dining experience is required.
Proficiency communicating in English and Spanish is required.
A Food Handler’s permit is required.
Availability to work nights, weekends, and some holidays is required.
Ability to speak, read, and understand basic cooking directions is required.
Understanding of safety, sanitation, and food-handling procedures is required.
Ability to stand and walk for extended periods throughout a shift is required.
Ability to lift, carry, push, or pull up to 50 pounds as needed is required.
Ability to perform frequent bending, reaching, twisting, and repetitive movements is required.
Ability to work in a fast-paced environment with varying noise levels and temperatures is required.
Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions is required.

Responsibilities

Assist the chefs in leading the overall operation of the culinary station and assist with production at the station.
Meet daily with the Sous Chef and/or Executive Sous Chef to discuss the meal and timing requirements for the day's service.
Plan and execute work in collaboration with colleagues.
Periodically check expiration dates and ensure proper storage of food items in the section.
Ensure colleagues follow proper grooming standards.
Complete daily tasks.
Collect feedback daily and report issues as they arise.
Complete the protein counts sheet daily.
Complete a prep sheet to ensure all stations are stocked.
Ensure the stations are set up properly.
Follow standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.
Maintain full awareness of all menu items, recipes, production methods, and presentation standards.
Operate and maintain department equipment and report malfunctions.
Maintain effective communication among staff and a secure, friendly working environment.
Produce own work by deadlines and assist and encourage others to meet this aim.
Ensure colleagues follow proper closing procedures, including labeling and gaskets.
Complete the DOH sheet at the end of the shift.
Organize the cooler nightly, including produce, protein, and sauce.

Desired Qualifications

A college degree or culinary school degree is preferred, but not required.

WHO ARE WE?

Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences.

Job Description

POSITION 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 execute 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 filled.

The 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, and 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 Mindset, Positive Culture, Drive for Excellence and Teamwork

REQUIREMENTS AND 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 stable job history.

High-volume and/or fine dining experience

Proficiency in communicating perfectly in English and Spanish

Food Handler’s 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.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

Ability to stand and walk for extended periods throughout the shift.

Ability to lift, carry, push, or pull up to 50 pounds as needed.

Frequent bending, reaching, twisting, and repetitive movements.

Ability to work in a fast-paced environment with varying noise levels and temperatures.

Ability to safely navigate busy operational areas and work around equipment, wet surfaces, and other workplace conditions.

The preceding statements are intended to describe the general nature & level of work being performed by an employee assigned to this job. They are not intended to be an exhaustive list of all duties, functions, responsibilities, and skills required of employees so classified. RDG reserves the right to modify or deviate from the duties, functions, responsibilities, and skills required of employees in this job and nothing herein shall restrict RDG management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.

About the Company

Riviera Dining Group

Company size: Not listed
Company stage: Not listed
Total funding: Not listed
Headquarters: Not listed
Founded: Not listed

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