Chef de Partie

Four Seasons Hotels and Resorts•Palm Beach, FL

16h•Onsite

About The Position

The Chef de Partie is a key supervisory member of the Florie’s Culinary team, responsible for leading a designated kitchen station while ensuring the highest standards of food quality, consistency, and presentation. This role oversees and supports line cooks, coordinates daily production, and contributes to training and development initiatives. The Chef de Partie reports to the Executive Chef and Sous Chefs.

Requirements

Culinary degree or equivalent professional experience
Minimum 5–6 years of culinary experience in a professional kitchen
Advanced culinary knowledge, techniques, and leadership capability
Strong proficiency in knife skills and station management
Experience supervising or mentoring team members
Ability to operate and maintain commercial kitchen equipment
Strong organizational, communication, and multitasking skills
Food safety certification (ServSafe or equivalent preferred)

Responsibilities

Supervise and support daily kitchen operations for assigned station, ensuring high-quality execution for all meal periods
Lead and guide line cooks, monitoring performance and ensuring all standards and procedures are followed
Coordinate daily mise en place, prep lists, production, and station set-up for efficient service
Maintain strict food safety, sanitation, and storage standards in compliance with regulations
Ensure consistency in recipes, portioning, garnishing, and presentation
Assist in training, mentoring, and developing culinary team members, including new hires
Support menu updates, recipe development, and plating standards in collaboration with leadership
Manage requisitions, inventory, and food cost controls within budget guidelines
Delegate opening and closing duties and enforce completion of cleaning and operational checklists
Maintain a positive, professional work environment and step in to lead in the absence of management