Chef De Partie, Pastry | CLAUDIE

Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. 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

Assist the Chefs in leading the overall operation at the culinary Station; Assist with all production on the culinary Station; Meet with the Sous Chef and/or Executive Sous Chef daily to discuss meal and time requirements for the day’s service; Plan and execute in collaboration with other colleagues; Check periodically expiry dates and proper storage of food items in the section; Ensure 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; Ensure 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; Produce own work in accordance with deadlines and assist and encourage others in achieving this aim; Ensure colleagues are following proper closing procedures (labeling, gaskets, etc.); Fill out DOH sheet at the end of the shift; Organize cooler every night (produce, protein, and sauce); Open Mindset, Positive Culture, Drive for Excellence and Teamwork

Requirements

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; 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; 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

Nice to have

College degree/Culinary school degree preferred; High-volume and/or fine dining experience