Chef de Partie - Dinner/PM

Little Palm Island, a Noble House Resort•Summerland Key, FL

1d•Onsite

About The Position

ABOUT LITTLE PALM ISLAND: Personal by Nature Accessible only by sea or sky, Little Palm Island is a private island sanctuary where time slows and guests reconnect with what matters most. As a MICHELIN Three-Key destination, our culinary program is defined by intention, restraint and precision within an intimate dining environment where every detail carries meaning.Noble House Hotels & Resorts is a family-owned and operated company dedicated to building and managing exceptional luxury properties and experiences throughout the United States and Mexico. The collection reflects and celebrates the diversity, history and character of each unique destination, delivering unparalleled experiences and guest services. Comprised of more than 30 hotels and resorts, the Napa Valley Wine Train, 88 dining outlets, spas, marinas and private residences, Noble House embodies the true spirit of hospitality and embraces a genuine curiosity for new places, culture and cuisine. OUR CULTURE: Individual Distinction, Collective Soul The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all" and neither are our team members. We are a group of individuals who share a passion for hospitality. We let our personalities shine and we like to have fun. Role Overview The Chef de Partie leads a designated station through preparation and dinner service within a focused, highly disciplined kitchen environment. This is a hands-on role where consistency, organization and precision are essential. You are responsible for maintaining a meticulous mise en place, executing with consistency and upholding a clean, composed station throughout service. In close partnership with culinary leadership, you contribute to the continual refinement of technique, a respect for product and the quiet discipline that defines the guest experience. Success in this role is grounded in strong fundamentals, attention to detail, and the ability to perform with focus and composure during demanding service periods.

Requirements

A minimum of 2 years of experience in a professional kitchen preferred
Strong understanding of basic technique, knife skills and organization
Ability to work clean, stay organized and manage time effectively
Comfortable working in a fast-paced, team-oriented environment
Clear communication and the ability to take direction and feedback
Consistency and attention to detail across all aspects of the job
Willingness to learn, adapt and continuously improve
A disciplined approach in preparation and consistency in execution
A respect for structure, accountability and collective success
A natural attentiveness to detail and an ongoing desire to refine technique
Composure, focus and reliability across all service periods
High level of experience within a standards-driven or fine dining kitchen

Responsibilities

Leads a designated station through preparation and dinner service within a focused, highly disciplined kitchen environment.
Maintains a meticulous mise en place.
Executes with consistency.
Upholds a clean, composed station throughout service.
Contributes to the continual refinement of technique, a respect for product and the quiet discipline that defines the guest experience.