Chef de Partie

Vicar's Landing•Ponte Vedra Beach, FL

1d•Onsite

About The Position

Vicar's Landing is seeking a talented and passionate Chef de Partie to join its Dining Services team in Ponte Vedra Beach, Florida. This onsite, full-time role oversees a designated kitchen station and supports a high-quality dining experience for residents and guests. The Chef de Partie prepares and presents meals to established recipes, dietary guidelines, and resident preferences, while working with the Executive Chef and Sous Chef to accommodate special dietary needs. The role also supports efficient kitchen operations, food safety, team training, and resident-focused culinary programming. The position offers competitive pay based on experience, culinary expertise, and qualifications. In the first 12–24 months, the employee may expand culinary expertise, develop leadership skills through mentoring and training, gain exposure to elevated dining and specialty events, learn advanced preparation techniques and dietary accommodations, and explore advancement opportunities within Culinary and Dining Services leadership. Employment may be contingent, where applicable and required by law, on successful completion of an AHCA Background Screening Clearinghouse screening.

Requirements

Strong culinary skills and knowledge of food preparation techniques.
Knowledge of food safety, sanitation, and health regulations.
Understanding of dietary restrictions, allergens, and nutritional needs, particularly for older adults.
Ability to prioritize tasks and work efficiently in a fast-paced kitchen environment.
Strong attention to detail and commitment to food quality.
Excellent teamwork, communication, and organizational skills.
Ability to work flexible schedules, including evenings, weekends, and holidays.
High school diploma or equivalent required.

Nice To Haves

Previous Chef de Partie or similar culinary experience.
Experience in senior living, hospitality, healthcare, country club, or resort dining environments.
Culinary certifications or formal culinary training, such as Rouxbe, City & Guilds, NVQ, or equivalent.
Experience mentoring or training culinary team members.
Culinary education or related certifications.

Responsibilities

Prepare, cook, and present high-quality meals according to established recipes, dietary guidelines, and resident preferences.
Manage a designated kitchen station and ensure food items meet quality, presentation, and portion standards.
Collaborate with the Executive Chef and Sous Chef to accommodate special dietary needs, including low-sodium, diabetic, vegetarian, and allergen-conscious meals.
Complete daily food preparation and station setup to support efficient kitchen operations.
Store, label, date, and rotate food according to food safety standards.
Maintain a clean, organized, and sanitary work environment in compliance with HACCP and health department requirements.
Assist with receiving, storing, and inventorying food and supplies.
Support the training and mentorship of new culinary team members.
Follow safety, sanitation, and workplace procedures while maintaining professional kitchen standards.
Perform additional duties as assigned to support culinary and dining operations.