Chef de Partie

Chef de Partie

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

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 56 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