AM/Lunch Chef de Partie – Seasonal

LR PALM HOUSE LLC•Palm Beach, FL

36d•Onsite

About The Position

Palm House is seeking a Seasonal AM/Lunch Chef de Partie to oversee an assigned kitchen station and deliver consistently exceptional breakfast and lunch dishes. This role combines strong cooking skills, organized preparation, and careful execution to ensure every plate reflects Palm House’s standards for quality, flavor, and presentation. The ideal candidate is a dependable culinary professional who brings focus and energy to early morning service, manages a station confidently, and works closely with colleagues to maintain a smooth transition from breakfast to lunch. Under the guidance of the Executive Chef and Sous Chefs, the Chef de Partie also supports the development of junior cooks and promotes a clean, disciplined, and respectful kitchen. This position is seasonal, with employment anticipated from October through May. Employment is expected to conclude at the end of the seasonal period.

Requirements

Previous experience as a Chef de Partie or an experienced Line Cook ready to manage an assigned station.
Strong breakfast and lunch cooking experience; luxury hotel, resort, or upscale restaurant experience preferred.
Proficiency in egg cookery, grilling, sautéing, and other techniques relevant to the assigned menus.
Ability to follow standardized recipes and maintain consistent portions, flavor, and presentation.
Knowledge of mise en place, station organization, and service timing.
Understanding of food safety, temperature control, sanitation, and allergen precautions.
Culinary education or formal training preferred.
Ability to obtain or maintain food safety training or certification required for the role.
Strong organization and attention to detail.
Ability to manage an assigned station independently while coordinating with the wider kitchen team.
Ability to prioritize preparation and execute multiple orders during busy service periods.
Clear communication and a respectful, collaborative approach.
Ability to guide junior cooks and reinforce kitchen standards.
Commitment to ingredient quality, portion control, and waste reduction.
Dependability, punctuality, and composure under pressure.
Availability for seasonal employment from October through May, with employment expected to conclude at the end of the season.
Availability for early morning and lunch shifts, including weekends and holidays.
Ability to complete preparation before breakfast service and support the transition to lunch.
Ability to work safely in a busy kitchen around heat, steam, sharp tools, and cooking equipment.
Ability to perform the essential functions of the position, with or without reasonable accommodation, including: Standing and walking for extended periods throughout a shift.
Lifting and carrying heavy pots, pans, ingredient containers, and kitchen supplies using safe techniques and assistance or lifting aids as needed.
Pushing and pulling supply carts and mobile kitchen equipment safely.
Bending, reaching, and stooping to access ingredients, equipment, and storage areas.
Performing repetitive hand movements when cutting, preparing, cooking, and plating food.
Safely handling knives, hot cookware, and commercial kitchen equipment.

Nice To Haves

Luxury hotel, resort, or upscale restaurant experience preferred.
Culinary education or formal training preferred.

Responsibilities

Prepare and cook breakfast and lunch menu items according to approved recipes, portion sizes, and presentation standards.
Execute egg preparations, breakfast accompaniments, and assigned lunch dishes accurately and consistently.
Check ingredients and finished dishes for freshness, flavor, temperature, and presentation.
Coordinate cooking times with other stations to ensure complete orders are ready together.
Prepare approved modifications and follow established procedures for allergies and dietary restrictions.
Support menu specials and recipe development as directed by culinary leadership.
Complete opening preparation and ensure the assigned station is ready before breakfast service.
Organize mise en place according to anticipated business levels and menu requirements.
Maintain sufficient preparation for service while minimizing overproduction and waste.
Manage the transition from breakfast to lunch, replenishing ingredients and resetting the station efficiently.
Communicate order progress, shortages, and potential delays to the Sous Chef and service team.
Complete closing duties and provide a clear handover to the next shift.
Follow established food safety procedures for receiving, storage, thawing, cooking, cooling, and reheating.
Label, date, and rotate ingredients properly and complete required temperature records.
Prevent cross-contamination and follow allergy handling procedures.
Maintain clean, organized work surfaces, storage areas, tools, and equipment.
Use knives and kitchen equipment safely and report hazards or maintenance concerns promptly.
Coordinate with Stewarding to maintain sanitation throughout service.
Guide junior cooks in station preparation, recipe execution, and safe working practices.
Communicate respectfully and work collaboratively with Culinary, Stewarding, and Food & Beverage teams.
Assist with inventory checks and communicate purchasing needs to culinary leadership.
Follow portion controls and record waste according to kitchen procedures.
Participate in daily briefings and training.
Uphold Palm House standards for culinary quality, professional appearance, and accountability.