Chef De Partie

Tonno Nero is an upscale Mediterranean restaurant preparing to open in Fort Lauderdale, led by Chef Joe Anthony, formerly of Gabriel Kreuther. We are committed to Michelin-level execution, responsible sourcing, and genuine hospitality.

Responsibilities

• Take full ownership of an assigned station and maintain complete mise en place.
• Cook and plate every item to recipe, portion, seasoning, temperature, and presentation standards.
• Communicate clearly with chefs, expo, and neighboring stations to maintain service timing.
• Follow sanitation, labeling, storage, and product-rotation standards.
• Monitor inventory, reduce waste, and communicate shortages promptly.
• Support and guide junior cooks as needed.

Qualifications

• Chef de Partie, Lead Line Cook, or comparable professional kitchen experience.
• Fine-dining, Michelin-level, or upscale restaurant experience preferred.
• Strong knife skills, station management, organization, reliability, and coachability.
• Available evenings, weekends, and holidays.
• Able to lift up to 50 pounds.

Tonno Nero is an equal-opportunity employer committed to a respectful and inclusive workplace.

Tonno Nero’s projected opening date is October 1, 2026. Orientation and training are expected to begin approximately two weeks before opening. Final details will be shared as we move closer to launch.

Pay: $21.00 - $26.00 per hour

Expected hours: 40.0 per week

Work Location: In person