Chef De Partie

L’Atelier de Joël Robuchon Miami awarded Two Michelin Stars in 2022 and again in 2023 is the latest incarnation of Chef Joël Robuchon’s groundbreaking concept, which first opened in Paris’ Saint-Germain neighborhood in 2003, followed by Tokyo the same year. The restaurant’s signature counter seating faces directly into the open kitchen, allowing for a dynamic interaction between chef and diner, and view into the creative process.   The legendary Chef Joël Robuchon was a visionary and trailblazer who transformed the way French cuisine was prepared and presented. Before his passing, he held 31 Michelin stars—more than any chef in history—and ran 29 restaurants spanning 11 countries, in cities including Hong Kong, Las Vegas, London, and Monaco, among others.

Position Description:
As a Chef de Partie, you will oversee specific areas of culinary production and work service. This role is pivotal in supporting the restaurant's standards of food preparation quality, cleanliness, and teamwork. You will be working under the direct guidance of the Executive Chef, gaining exposure to a wide range of cooking techniques and ingredients.

Your Responsibilities:

• Manage and maintain your workstation according to the standards set by the Executive Chef.
• Operate a specific station, either individually or with a team, as directed by the Chef.
• Quickly learn how to execute all menu items, including specials and seasonal offerings.
• Ensure all food and products are consistently prepared and served to the restaurant's high standards.
• Maintain cleanliness and sanitation in all areas, in alignment with facility standards.
• Participate in training and mentoring team members, fostering a positive and professional work environment.
• Ensure all necessary items are available at the restaurant/bakery at the start of each shift, maintaining quality standards set by the Chef.
• Adhere to all procedures and standards related to the property's HACCP Plan.

Qualifications:

• 1-3 years of professional cooking experience in a high-caliber restaurant.
• High School Diploma or equivalent; Culinary Education with Degree or Certification preferred.
• Food Handlers Safety Certificate preferred.
• Excellent communication skills in English, both verbal and written.
• Ability to work efficiently in a fast-paced and demanding environment.
• Capability to perform tasks typical in a kitchen environment, including lifting up to 30 pounds and standing for long periods.