Sexy Fish Miami

Sexy Fish is one of a kind restaurant where visionary ideas are combined with extraordinary architecture, memorable uniforms, a great location, and a selective selection of artwork. Sexy Fish comes to life by bringing a team built of passionate individuals whose uniqueness comes together to deliver the best culinary, bar, and wine program.

A Chef de Partie is responsible for food preparation. Their primary duties include preparing food before meal service begins, setting up and stocking kitchen stations and plating cooked foods. 

 Essential Job Functions

·         Maintain complete knowledge of correct maintenance and use of equipment.

·         Use equipment only as intended.

·         Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

·         Maintain and strictly abide by state sanitation/health regulations requirements.

·         Meet with Head Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

·         Complete opening duties:

• Set up a workstation with the required tools, equipment, and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.  
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the Storeroom and stock in designated areas.

·         Start prep work and production of items needed for the day.

·         Prepare all dishes following recipes and yield guides.

·         Inform Sous Chef of any shortages before the item runs out.

·         Maintain proper storage procedures as specified by Health Department and Resort requirements.

·         Disinfect and sanitize cutting boards and worktables.

·         Breakdown workstation and complete closing duties.

·         Plating food creatively and maximizing customer enjoyment

·         Assisting with marinating, cutting and precooking foods

·         Cleaning the kitchen before the restaurant closes

PHYSICAL ABILITIES

·         Ability to grasp, lift, move, or push goods on cart/truck weighing up to 25 pounds.

·         Ability to move safely in uneven terrain or in confined spaces.

·         Remain in stationary position for 8 or more hours throughout work shift

·         Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

BENEFITS:

·         Generous discount off your bill

·         Paid Time Off

·         Recommend a friend scheme with great bonuses per individual referral

·         Exclusive access to our discounts including money off gym memberships, travel, online shopping, and much more

 Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality.

 We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.

Sexy Fish Miami

Sexy Fish is one of a kind restaurant where visionary ideas are combined with extraordinary architecture, memorable uniforms, a great location, and a selective selection of artwork. Sexy Fish comes to life by bringing a team built of passionate individuals whose uniqueness comes together to deliver the best culinary, bar, and wine program.

A Chef de Partie is responsible for food preparation. Their primary duties include preparing food before meal service begins, setting up and stocking kitchen stations and plating cooked foods. 

 Essential Job Functions

·         Maintain complete knowledge of correct maintenance and use of equipment.

·         Use equipment only as intended.

·         Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

·         Maintain and strictly abide by state sanitation/health regulations requirements.

·         Meet with Head Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

·         Complete opening duties:

• Set up a workstation with the required tools, equipment, and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.  
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the Storeroom and stock in designated areas.

·         Start prep work and production of items needed for the day.

·         Prepare all dishes following recipes and yield guides.

·         Inform Sous Chef of any shortages before the item runs out.

·         Maintain proper storage procedures as specified by Health Department and Resort requirements.

·         Disinfect and sanitize cutting boards and worktables.

·         Breakdown workstation and complete closing duties.

·         Plating food creatively and maximizing customer enjoyment

·         Assisting with marinating, cutting and precooking foods

·         Cleaning the kitchen before the restaurant closes

PHYSICAL ABILITIES

·         Ability to grasp, lift, move, or push goods on cart/truck weighing up to 25 pounds.

·         Ability to move safely in uneven terrain or in confined spaces.

·         Remain in stationary position for 8 or more hours throughout work shift

·         Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

BENEFITS:

·         Generous discount off your bill

·         Paid Time Off

·         Recommend a friend scheme with great bonuses per individual referral

·         Exclusive access to our discounts including money off gym memberships, travel, online shopping, and much more

 Join our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality.

 We promote a working environment in which equal opportunity and diversity is recognized, valued, and encouraged.