Chef de Partie

VICARS LANDING 1•Ponte Vedra Beach, FL

About The Position

The Chef de Partie is a skilled culinary professional responsible for managing a specific section of a kitchen, like the grill, vegetables, or pastry, where they oversee the preparation and cooking of dishes within that area, reporting to the Sous Chef and/or Executive Chef, while ensuring quality, presentation, and proper food handling standards are maintained; essentially acting as a "station chef" within the kitchen brigade.

Requirements

Previous experience as a Chef de Partie or similar role, ideally in a healthcare or retirement community setting.
Knowledge of dietary requirements and food allergies, particularly in relation to elderly residents (e.g., soft diets, low-sodium, diabetic).
Strong understanding of food safety, health regulations, and sanitation practices.
Ability to prepare meals efficiently, even under time pressure, while maintaining a focus on quality and nutrition.
Strong organizational skills with the ability to manage multiple tasks simultaneously.
Excellent communication skills and a caring, patient demeanor when working with elderly residents.
Flexibility to work varied shifts, including evenings, weekends, and holidays.
Ability to read and understand documents such as policy manuals, safety rules, operating and maintenance instructions, and procedure manuals; Ability to write routine reports and correspondence.

Nice To Haves

Culinary qualifications (e.g., Rouxbe, NVQ, City & Guilds, or equivalent) are preferred, but not required.

Responsibilities

Prepare, cook, and present meals according to dietary guidelines, special requests, and nutritional needs of residents. Ensure meals are flavorful, visually appealing, and safe for consumption.
Work closely with the Sous Chef and Executive Chef to accommodate residents’ specific dietary requirements, including low-sodium, diabetic, vegetarian, or allergen-free diets.
Ensure that all dishes are prepared to the highest standard in terms of flavor, texture, and appearance, while adhering to portion control guidelines.
Assist with marinating, cutting and precooking foods.
Complete daily food preparation and duties assigned by the Sous Chef or Executive Chef to meet the standard and quality set by the organization.
Ensure adequacy of supplies at the cooking stations as well as awareness of items that should be frequently available (vegetables, spices etc.)
Assure daily or scheduled cleaning duties are performed and clean as you go is enforced.
Assure food is properly stored, labeled, covered, and dated in the reach-in refrigerators and walk-ins.
Assure that all food storage spaces are properly arranged and clean.
Ensure all equipment is clean and sanitary.
Assist in the storing of incoming food as necessary.
Maintain acceptable standards of personal hygiene and comply with the department dress code.
Attend in-service training as required, assist the Chef in providing on the job training for newly assigned department personnel to ensure food is palatable, appetizing in appearance, served in accordance with portion control and in a sanitary manner.
Reports to work as scheduled, excellent attendance is most important for us to deliver our best service to the members and not to over burden our fellow employees when we miss work.
Perform other duties that may be assigned by your supervisor.
Perform any other related duties as required or assigned.