Chef de Partie - Culinary

Pyramid Global Hospitality•Captiva, FL

12d•Onsite

About The Position

South Seas is seeking an experienced and passionate Chef de Partie to join our Culinary team. The Chef de Partie is responsible for overseeing an assigned kitchen station and preparing high-quality food while maintaining South Seas standards for presentation, consistency, sanitation, and guest satisfaction. This position requires a skilled culinary professional who can work independently, maintain an organized station, execute menu items consistently, and support the culinary leadership team in a fast-paced resort environment. The Chef de Partie will also provide guidance and support to cooks and other culinary team members as needed during service.

Requirements

Previous professional culinary experience required.
Strong knowledge of professional cooking techniques, food preparation, and kitchen operations.
Ability to independently manage and execute an assigned station.
Strong knife skills and knowledge of proper food preparation techniques.
Knowledge of food safety, sanitation, proper food handling, and temperature standards.
Ability to read and follow recipes and maintain consistent preparation and presentation standards.
Strong organizational and time-management skills.
Ability to prioritize and perform effectively during high-volume service.
Strong communication and teamwork skills.
Ability to provide guidance and support to other culinary team members.
Must have a valid driver’s license, motor vehicle background check will be completed
Alcohol Awareness Certification (must comply with State regulations)
Must be 18 years old or older to hold this role, serving/selling alcohol in state of FL
Food Handlers Certification (must comply with State regulations)
Full-time, non-exempt position.
Open availability required based on business needs.
Must be available to work days, evenings, weekends, and holidays.
Schedule may vary based on restaurant operations, occupancy, events, and business levels.
Ability to stand and walk for extended periods throughout the shift.
Ability to work in a hot, fast-paced commercial kitchen environment.
Ability to lift, carry, push, and pull items associated with culinary operations.
Ability to safely operate commercial kitchen equipment and tools.
Ability to bend, reach, stoop, and perform repetitive movements as required.

Nice To Haves

Previous experience as a Chef de Partie, Lead Cook, experienced Line Cook, or similar culinary position preferred.
Resort, hotel, fine dining, or high-volume restaurant experience preferred.
Culinary degree or professional culinary training preferred but not required with equivalent experience.

Responsibilities

Prepare, cook, and present menu items according to established recipes, portion standards, and presentation guidelines.
Take ownership of an assigned kitchen station and ensure it is properly set up, stocked, organized, and ready for service.
Execute menu items accurately and efficiently during high-volume service periods.
Maintain consistent food quality, flavor, temperature, portioning, and presentation.
Assist with preparation and production for daily restaurant operations, banquets, special events, and other resort culinary needs as assigned.
Review daily menus, specials, reservations, events, and anticipated business levels to ensure appropriate preparation.
Communicate effectively with Sous Chefs, Executive Chefs, and other culinary team members throughout service.
Provide direction and support to Line Cooks, Prep Cooks, and other culinary team members when needed.
Assist with training team members on recipes, preparation techniques, kitchen procedures, and quality standards.
Monitor food products for freshness, quality, and proper rotation.
Follow proper food storage, labeling, dating, and FIFO procedures.
Minimize food waste and support proper portion control and cost-conscious kitchen practices.
Maintain a clean, sanitary, and organized workstation throughout the shift.
Follow all food safety, sanitation, health department, and workplace safety requirements.
Properly use, clean, and maintain kitchen equipment.
Report equipment issues, product shortages, food quality concerns, and operational needs to culinary leadership.
Assist other stations and culinary outlets as business needs require.
Perform opening, closing, and cleaning responsibilities as assigned.
Perform additional duties as assigned by culinary leadership.