Chef De Partie, Sushi | AVA Winter Park

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.

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.

Additional information

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.