Chef de Partie

Description AM/Lunch Chef de Partie – Seasonal Palm House | Palm Beach, Florida Seasonal Employment: October–May Everyone Belongs at Palm House At Palm House, exceptional hospitality begins with exceptional people. We create an environment where every team member feels welcomed, respected, and valued. Through teamwork, thoughtful service, and attention to detail, we bring our distinctive approach to luxury hospitality to life. We welcome diverse backgrounds and perspectives and believe every team member contributes to creating memorable experiences for our guests. Position Summary 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. Key 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. Station Organization & Service 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. Food Safety & Kitchen Care 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. Teamwork & Quality Control 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. Join Our Team Bring your culinary skills and passion for hospitality to Palm House this season. Join a team that values your contributions and takes pride in creating memorable dining experiences, from the first breakfast order to the final lunch plate. Equal Employment Opportunity Palm House is an Equal Opportunity Employer. Employment decisions are based on qualifications, performance, and business needs, without regard to any characteristic protected by applicable law. We are committed to a workplace free from discrimination, harassment, and retaliation and to providing reasonable accommodations to qualified applicants and team members in accordance with applicable laws. Requirements AM/Lunch Chef de Partie – Seasonal | Job Requirements Experience & Knowledge 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. Skills & Abilities 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 & Working Conditions 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. Physical Requirements 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. #J-18808-Ljbffr