Chef de partie - Claudie

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RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT

MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONO Japanese Steakhouse (Spring 2026).

BUILD IT

RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT

RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

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.

Job Description

RESPONSIBILITIES :

• Plan and executed in collaboration with other colleagues.
• Check periodically for expiry dates and proper storage of food items in the section.
• Colleagues follow proper grooming standards.
• Complete the daily task
• Daily feedback collection and reporting of issues as they arise.
• Protein counts sheet daily.
• Prep sheet to ensure all stations are getting fill.
• 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 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 Mind set, Positive Culture, Drive for Excellence and Teamwork

Requirements / Qualifications

License / Qualifications

Seniority level

Seniority level

Entry level

Employment type

Employment type

Full-time

Job function

Job function

Management and Manufacturing

Industries

Food and Beverage Services

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