Chef de Partie

About Four Seasons Resort Palm Beach

Set on Palm Beach Island’s only Five-Star, Five-Diamond resort, Four Seasons Resort Palm Beach offers a timeless and intimate luxury experience just steps from a private beachfront. The culinary program is a defining element of the resort, featuring innovative, ingredient-driven cuisine inspired by local flavors and global influences. At the heart of the experience is Florie’s, developed in partnership with Mauro Colagreco, recognized among The World’s 50 Best Restaurants. This one-of-a-kind dining destination showcases refined technique, creativity, and exceptional standards of excellence.

About the Role

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.

What You Will Do

• 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

What You Bring

• 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)

What We Offer

• Competitive salary and comprehensive benefits package

• Excellent training and career development opportunities

• Complimentary accommodations at other Four Seasons Hotels & Resorts

• Complimentary dry cleaning for employee uniforms

• Complimentary employee meals

• 401(k) retirement plan

Schedule & Hours

• Flexible schedule required, including evenings, weekends, and holidays