Chef de Partie

Description

Chef de Partie (CDP) – DiLido Beach Club

• Company: José Andrés Group (JAG)
• Location: DiLido Beach Club – The Ritz-Carlton, South Beach, Miami Beach, FL
• Department: Culinary / Back of House
• Reports To: Sous Chef / Executive Sous Chef / Executive Chef
• Employment Type: Full-Time, Hourly (Non-Exempt)
• Compensation: Competitive Hourly Pay + Benefits

About José Andrés Group & DiLido Beach Club

José Andrés Group (JAG), led by Chef José Andrés, is dedicated to creating extraordinary dining experiences through culinary innovation, exceptional hospitality, and our mission to Change the World Through the Power of Food!

Located at The Ritz-Carlton, South Beach, DiLido Beach Club offers a vibrant beachfront dining experience that combines fresh ingredients, coastal-inspired cuisine, and the relaxed sophistication of Miami Beach.

We are seeking a talented and passionate Chef de Partie (CDP) to join our culinary team and help deliver exceptional food and memorable dining experiences in one of South Beach's most exciting hospitality settings.

Position Summary

The Chef de Partie is a skilled, hands-on culinary professional responsible for managing an assigned kitchen station, preparing and executing menu items, maintaining exceptional food quality, and supporting the daily operations of the culinary team.

Working closely with the Sous Chef and Culinary Leadership, the Chef de Partie ensures that all dishes are prepared consistently, efficiently, and according to established recipes, presentation standards, and food safety requirements.

The ideal candidate is a passionate, organized, and detail-oriented cook with strong culinary fundamentals, excellent knife skills, and experience working in a fast-paced, high-volume kitchen.

This individual should take pride in their craft, work collaboratively with the culinary team, and demonstrate a genuine commitment to learning, creativity, and culinary excellence.

Key Responsibilities

Culinary Preparation & Execution

• •Prepare, cook, and execute menu items according to established recipes, specifications, and presentation standards.
• •Take ownership of an assigned kitchen station and ensure consistent execution throughout service.
• •Maintain exceptional standards for food quality, flavor, temperature, texture, and presentation.
• •Complete daily mise en place accurately and efficiently.
• •Follow established preparation methods, portion sizes, and plating guidelines.
• •Ensure all ingredients are properly prepared, stored, and ready for service.
• •Execute dishes with precision and consistency during high-volume service periods.
• •Monitor cooking times and coordinate with other stations to ensure timely service.
• •Communicate product shortages, preparation needs, and service challenges to Culinary Leadership.
• •Support menu changes, seasonal offerings, and special culinary initiatives.

Station Management & Organization

• •Set up, maintain, and break down assigned kitchen stations according to established standards.
• •Ensure all necessary ingredients, equipment, and supplies are available before service.
• •Maintain a clean, organized, and efficient workstation.
• •Monitor station inventory and communicate replenishment needs.
• •Ensure proper labeling, dating, storage, and rotation of ingredients.
• •Follow established opening and closing procedures.
• •Maintain accountability for the quality and consistency of all food prepared at the assigned station.
• •Assist other stations when needed to support overall kitchen operations.

Food Quality & Culinary Standards

• •Maintain a thorough understanding of menu ingredients, preparation techniques, and recipes.
• •Follow established culinary standards and specifications.
• •Taste and evaluate food regularly to ensure consistency.
• •Maintain appropriate portion control and minimize unnecessary waste.
• •Handle fresh seafood, proteins, produce, and specialty ingredients with care and attention to quality.
• •Ensure proper execution of sauces, garnishes, accompaniments, and finishing techniques.
• •Support Culinary Leadership in maintaining the overall quality and integrity of the menu.
• •Demonstrate pride in presentation and attention to detail.

Teamwork & Kitchen Communication

• •Work collaboratively with Sous Chefs, fellow Cooks, and other culinary team members.
• •Maintain clear communication during preparation and service.
• •Support a positive, respectful, and professional kitchen environment.
• •Assist with training and guiding junior cooks as directed.
• •Follow instructions and respond positively to coaching and feedback.
• •Demonstrate a strong sense of urgency while maintaining accuracy and quality.
• •Support teammates during busy service periods.
• •Communicate effectively with Front of House teams when necessary.
• •Contribute to a culture of accountability, teamwork, and continuous improvement.

Food Safety, Sanitation & Compliance

• •Follow all applicable food safety, sanitation, and health department regulations.
• •Maintain proper food storage temperatures and handling procedures.
• •Follow FIFO rotation, labeling, and dating requirements.
• •Prevent cross-contamination and follow established allergen protocols.
• •Maintain clean and sanitized workstations, utensils, and equipment.
• •Ensure proper handling and disposal of food products.
• •Follow safe knife handling and kitchen equipment procedures.
• •Maintain compliance with JAG culinary standards and operational policies.
• •Support kitchen inspections and sanitation audits.
• •Immediately communicate food safety or equipment concerns to Culinary Leadership.

Inventory & Cost Awareness

• •Monitor ingredient usage and maintain proper portion control.
• •Minimize food waste through accurate preparation and proper storage.
• •Communicate inventory shortages and product quality concerns.
• •Support daily inventory organization and product rotation.
• •Assist with receiving and storing deliveries when needed.
• •Handle ingredients and equipment responsibly to support kitchen efficiency and cost control.

Culinary Development & Continuous Learning

• •Demonstrate a passion for culinary craftsmanship and professional growth.
• •Participate in culinary training, tastings, and menu education.
• •Expand knowledge of cooking techniques, ingredients, and preparation methods.
• •Remain open to feedback and opportunities for improvement.
• •Support the creativity and culinary vision of José Andrés Group.
• •Take initiative in learning additional stations and expanding technical skills.
• •Contribute ideas that support efficiency, consistency, and food quality.

Requirements

What We're Looking For

• •2–3+ years of professional cooking experience in a restaurant, hotel, resort, or comparable culinary environment preferred.
• •Previous experience as a Chef de Partie, Lead Line Cook, or experienced Line Cook preferred.
• •Experience in upscale casual, fine dining, luxury hotel, resort, or high-volume restaurant kitchens strongly preferred.
• •Strong knife skills and culinary fundamentals.
• •Experience preparing and executing dishes across one or more kitchen stations.
• •Knowledge of proper cooking temperatures, food preparation techniques, and kitchen equipment.
• •Ability to follow recipes and maintain consistent portioning and presentation.
• •Strong organizational skills and attention to detail.
• •Ability to work efficiently and maintain composure during busy service periods.
• •Understanding of food safety, sanitation, and proper food handling procedures.
• •Ability to work collaboratively in a team-oriented kitchen.
• •Positive attitude, strong work ethic, and willingness to learn.
• •Genuine passion for food, hospitality, and culinary excellence.
• •Experience with seafood, fresh produce, and coastal-inspired cuisine is a plus.
• •Culinary degree or formal culinary training preferred but not required.
• •Flexible availability, including mornings, evenings, weekends, holidays, and peak business periods.

Key Performance Indicators

Success in this positi