Chef de Partie
About The Position
The Chef de Partie is a key supervisory member of the Florie’s Culinary team, responsible for leading a designated kitchen station while ensuring the highest standards of food quality, consistency, and presentation. This role oversees and supports line cooks, coordinates daily production, and contributes to training and development initiatives. The Chef de Partie reports to the Executive Chef and Sous Chefs. Florie’s is an extraordinary culinary collaboration between Four Seasons and Mauro Colagreco, the visionary chef behind the three-Michelin-starred Mirazur, recognized among the world's most celebrated restaurants. Inspired by Mediterranean flavors, local ingredients, and live-fire cooking techniques, Florie’s delivers a unique dining experience that blends innovation, creativity, and exceptional hospitality. The restaurant serves as the culinary centerpiece of Four Seasons Resort Palm Beach and reflects the resort's commitment to world-class dining experiences.
Requirements
- Culinary degree or equivalent professional experience preferred
- Minimum 5–6 years of culinary experience in a professional kitchen
- Advanced culinary knowledge, techniques, and leadership capability
- Strong proficiency in knife skills and station management
- Experience supervising, coaching, or mentoring team members
- Ability to operate and maintain commercial kitchen equipment
- Strong organizational, communication, and multitasking skills
- Food safety certification (ServSafe or equivalent preferred)
- Candidates must have valid authorization to work in the United States at the time of application.
Responsibilities
- Supervise and support daily kitchen operations for an assigned station, ensuring high-quality execution for all meal periods
- Lead and guide line cooks, monitoring performance and ensuring all standards and procedures are followed
- Coordinate daily mise en place, prep lists, production, and station set-up for efficient service
- Maintain strict food safety, sanitation, and storage standards
- Ensure consistency in recipes, portioning, garnishing, and presentation
- Assist in training, mentoring, and developing culinary team members, including new hires
- Support menu updates, recipe development, and plating standards in collaboration with culinary leadership
- Manage requisitions, inventory, and food cost controls within established guidelines
- Delegate opening and closing duties and ensure completion of cleaning and operational checklists
- Maintain a positive, professional work environment and step in to lead operations in the absence of management
Benefits
- Competitive salary and comprehensive benefits package
- Excellent training and career development opportunities
- Complimentary accommodations at other Four Seasons Hotels & Resorts
- Complimentary dry cleaning for employee uniforms
- Complimentary employee meals
- 401(k) retirement plan
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
