Mashgiach / Chef de Partie

Job DetailsJob Location: JW Marriott Turnberry Miami Resort & Spa - Aventura, FL 33180Job Category: Hospitality - HotelScope of Position The Mashgiach/Chef de Partie is responsible for supporting the Executive Chef, Chef de Cuisine, and Senior Sous Chef, ensuring that all culinary operations comply strictly with kashrut (Jewish dietary laws), and the standards of the supervising kashrut agency. Consistently delivering high-quality food by partnering with F&B leadership to embed kosher integrity across daily service. The Mashgiach/Chef de Partie will assist with purchase orders, ensure customer and employee satisfaction, maintain kitchen cleanliness, food cost, and a safe working environment. Additionally, the Mashgiach/Chef de Partie is responsible for guiding, training, and delegating daily tasks to the Associates.   Position Requirements Demonstrate expertise in kashrut and commercial kitchen supervision; approval/credential from recognized kashrut agency. Prior experience with Passover programs or large holiday operations. Strong kosher restaurant operation background. Possess outstanding guest services skills, professional presentation, and sophisticated communication skills. Must be able to handle a multitude of tasks in an ever-changing environment. Food Safety Certification is a plus.   Responsibilities Oversee all kosher production and service. Verify all ingredients bear approved kosher certification; maintain an updated list of acceptable hechsherim per the certifying agency. Take care of daily food preparation and duties assigned by leaders to meet the quality and standards of the supervising kashrut agency. Inspect and sign off on all deliveries for kosher status, seal of integrity, and avoidance of cross-contamination; reject non-compliant items. Coordinates daily tasks with the Executive Chef/Chef de Cuisine/Sous Chef. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Enforce complete separation of meat, dairy, and pareve – including storage smallware’s, prep areas, cooking, plating, holding and service lines. Ensure that the production, preparation, and presentation of food are always of the highest quality. Maintain exceptional cleanliness, organization, and presentation in all kosher-designated areas consistent with luxury brand standards and local health codes. Manage and monitor bishul Yisroel, pas Yisroel, chalav Yisroel, and mevushal wine requirements when applicable. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to kosher food preparation, receiving, storage and sanitation. Control and log access to kosher-designated equipment, ovens, cookware, dishware, utensils, sinks, and hot/cold storage; supervise kashering when required. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows the standards for the proper handling of all food products at the right temperature. Handle, seal and label sensitive items (e.g., wines, meats, dairy, prepped components); maintain tamper-evident seals and chain-of-custody logs. Light and maintain fires/ovens/pilot lights in accordance with halachic requirements, document compliance. Ensure effective communication between Associates by maintaining a secure and friendly working environment. Knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Ensure all menus, labels and collateral accurately reflect kosher status, avoiding misleading claims. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consults daily with Sous Chef and Executive Chef on the daily requirements, functions and about any last-minute events. Supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler. Maintain and assist with ongoing training and development of colleagues as instituted by the Executive Chef/ Sous Chef(s). Monitors ongoing Associate performance and inform Chefs of all concerns or challenges. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working. Knowledge of all Cook I, II and Cook III performance objectives as well as technical skills. Partner with purchasing to source approved kosher items and maintain substitution protocols. Work with stewarding to maintain kosher-only dishwashing protocols, racks, and storge zones; verify chemical/SOP compliance. Align with Security/Engineering on key control for kosher storage and maintenance scheduling that may affect kashrut (e.g. oven repairs). Maintain daily logs: deliveries, seal numbers, equipment lighting, production sign-offs, kashering records, deviations, and corrective actions. Serve as primary liaison with supervising kashrut agency; coordinating inspections and resolve findings. Train culinary, banquet, stewarding, and service teams on kosher SOP’, allergen-style separation, and label integrity. Conduct routine internal audits; escalate issues promptly to the Executive Chef/F&B Director and Rabbinic Authority. Perform any other reasonable requests made by your manager or supervisor.   Education Culinary degree preferred and at least 3 years experience in a Cook I or supervisory level in a hotel or fine dining restaurant.   Skills and Abilities Ability to communicate in the English language. Second language is a plus. Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery. Ability to work flexible schedules including holidays and weekends; availability for Shabbat/Yom Tov coverage per operational needs. Able to perform multiple tasks.   Physical Requirements Physical agility and ability to move quickly in confined spaces. Requires standing/walking/reaching and bending throughout shift. Ability to push/pull/lift to 50 lbs. Ability to multitask and give direction under pressure. Stand or walk for extended periods of time. Work in areas of high heat and humidity.  Qualifications