Chef de Partie

Be part Sereia, an exciting new venture by 2 Michelin-starred Chef Henrique Sá Pessoa of Portugal as he brings his culinary vision to Miami’s vibrant Coconut Grove neighborhood. Daily kitchen operations will be overseen by Michelin-star trained local Chef Miguel Massens.

We are looking for passionate team players with:

• Willingness to push the Miami culinary standard higher
• Keen eye for detail
• Cleanliness, discipline, and great organizational skills
• Desire to learn and strive for a Michelin-level standard of excellence
• Sincere passion for hospitality
• Natural curiosity for food and beverage
• Ability to remain calm and focused under pressure

Fine-dining restaurant experience is preferred, but we will hire the right candidate based on their enthusiasm to learn and interest to accept the challenge of hard, rewarding work that can further their career.

Main Responsibilities:

• Consistently cook menu items to a high degree of quality in a fast-paced and high-pressure environment
• Follow a strict adherence to the recipes and guidelines as set forth by the Chef
• Minimize waste, rotate product to keep freshness, and keep inventory of all items
• Delegate tasks as necessary to the prep team, and check the quality of items delivered to your station
• Keep the station organized and clean at all times
• Assist in inventory management and general kitchen maintenance
• Follow health department food safety rules to ensure the wellbeing of guests and fellow coworkers
• Respect other staff members and work as a team member
• Put the guests’ needs as the top priority and take pride in one’s work
• Arrive to work on time with a positive attitude, clean uniform, and good hygiene
• Contribute to the mentorship and learning of other team members in a constructive and positive manner

Required Skills and Qualifications:

• At least 2 years of similar cooking experience in a fast-paced fine dining atmosphere
• Michelin-level experience and/or Culinary Arts degree is a plus
• Excellent communication skills
• Ability to work a flexible schedule including nights, weekends, and holidays
• Thorough knowledge of cooking techniques, advanced knife skills, kitchen equipment and verbiage, and food safety procedures
• Ability to work efficiently without supervision as well as within a team atmosphere
• Demonstrate exceptional organizational and multitasking skills
• Maintain attention to detail within a fast-paced, high-pressure environment

Physical Requirements:

• Ability to frequently lift, push, pull, and carry up to 50lbs.
• Exposure to FDA approved cleaning chemicals
• Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit
• Ability to use tools and equipment, including sharp knives and other restaurant machinery in a safe manner
• Frequent kneeling, bending, twisting, reaching, and squatting as required
• Ability to stand/walk for an 8-hour work day
• Ability to handle and manipulate objects with hands, including, grasping, turning, holding, and fine manipulation