Chef de Partie

Reporting to the Sous Chef, the Chef de Partie prepares, cooks and presents high quality dishes in their designated section of the kitchen. The Chef de Partie ensures consistency, quality, and efficiency while supporting menu planning, training junior staff, and maintaining high standards of food safety and hygiene.

Summary of Responsibilities:

• Prepare food according to Miles Market and Miles Restaurant’s recipes and standards.
• Ensure that all food items are prepared, cooked, and presented as outlined and specified on menus.
• Maintain full knowledge of all menu items, daily specials, and promotions.
• Actively participate in menu planning, compile menus, and contribute ideas for daily specials.
• Utilize and develop local flavors and products to create unique island culinary experiences.
• Ensure proper rotation of products to minimize waste and spoilage.
• Maintain cleanliness and proper maintenance of work areas, utensils, and equipment.
• Ensure stations and storage areas are kept clean, tidy, and organized.
• Liaise closely with kitchen stewards for cleanliness and overall hygiene to maintain Health Department sanitation and safety standards.
• Assist in creating and preparing food items for the store, wine tastings, special events, and catering services.
• Monitor inventory levels and order necessary ingredients, supplies, and equipment.
• Function as part of a team and support kitchen operations as needed.
• Perform other duties within the scope of the role as assigned.

Qualifications:

• 3-5 years of culinary experience in a busy upscale or fine dining environment is required.
• Proven ability to be creative in the preparation of meats, poultry, and fish.
• Demonstrated ability to determine accurate food costs and pricing for creations.
• Strong track record of timekeeping and attendance.
• Ability to work a varied and flexible schedule, including public holidays, weekends (including rotational Sundays), and late-night shifts.