Chef de Partie - Cafeteria

Overview

South Florida’s beacon of hospitality, Pier Sixty-Six Resort, returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The resort hosts 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining.

Every space is impeccably designed to both inspire and relax, with exceptional service and refined touches that create memorable experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy through stellar service to guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and a focus on you as an individual, including welfare and well-being.

Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

• Develop and maintain positive working relationships with others and support your team to reach common goals.
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the hotel/outlet.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible for supervising junior cooks.
• Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Prepare special meals or substitute items.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Maintain food logs. Monitor the quality and quantity of food that is prepared.
• Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials.
• Ensure the quality of the food items.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Establishing and maintaining effective inter-departmental working relationships.
• Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consult daily with the Sous Chef, CDC or Executive Chef on the daily requirements, and functions, and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and an economical working environment.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.

• Adhere to departmental policies and procedures.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Anticipate and address guests’ service needs.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to…