Chef de Partie - Seasonal | Talent Day November 13

Hospitaliti; Toscana; On-site; EUR 28,000 - 32,000; Full time

Job summary

Collegio alla Querce, Auberge Resorts Collection in Florence is seeking a Chef de Partie to join its kitchen brigade. The role requires versatility across all kitchen stations and a commitment to precision and high standards to deliver exceptional dining experiences for guests.

With at least one year of experience, you will mentor peers, assist with menu features, and support event dining while maintaining quality and consistency in presentation.

Qualifications

• Minimum of one year of experience in a Chef de Partie or similar role.
• Strong focus on precision, detail, and consistency in plate presentation.
• Creativity and passion for developing innovative culinary experiences.
• Ability to work collaboratively in a fast-paced, high-standard kitchen environment.

Responsibilities

• Culinary Excellence & Versatility: Work across all kitchen positions, adapting to business demands and ensuring consistency in preparation and presentation.
• Special Functions & Events: Support the Chef in executing specialty dinners, private events, and functions with minimal supervision.
• Menu Development: Collaborate with the Chef to develop daily features and special menus, ensuring alignment with the cuisine theme of the outlets.
• Operational Support: Assist with food requisitions and ordering under the Chef’s guidance, maintaining accuracy and efficiency in stock management.

Skills

Chef de Partie experience

Precision & plating

Creativity in cuisine

Team collaboration

Job description

Collegio alla Querce, Auberge Resorts Collection is hiring through Hosco in Florence.Company Description is a hilltop Italian retreat – once a cherished educational institution – and the only hotel in the city of Florence that provides sweeping vistas of both Florence’s historic town center and the rolling hills of Tuscany. Offering unmatched views of the iconic Duomo, the hotel’s gracious, 16th-century buildings are set in breathtaking terraced gardens. Perfectly placed in the city to offer the best of two worlds, the hotel offers 49 Guest Rooms, 28 Suites, and 6 Grand Suites. Multiple dining venues and event spaces include La Gamella, a fine-dining Italian restaurant with The Chef’s Table at its heart, mischievous Bar Bertelli, housed in the former principal’s office, poolside Cafe Focolare, and the original chapel, Sala Dorati and theatre, Il Teatro. Aelia Spa, the first-ever spa in partnership with Furtuna Skin, is a nature-ensconced haven dedicated to holistic wellbeing. The resort will also host a range of connection-driven experiences revealing Florence’s multifaceted Renaissance spirit. For more information: Job DescriptionAt Auberge Collection, we celebrate the art of cuisine and the passion of those who create it. As a Culinary Artisan, you will bring creativity, precision, and dedication to the kitchen brigade, helping to craft extraordinary dining experiences that delight and inspire our guests. Your role is central to delivering the unforgettable flavors that define our hospitality.

Key Responsibilities

• Culinary Excellence & Versatility
  Work across all kitchen positions, adapting to business demands and ensuring consistency in preparation and presentation.
  Assist fellow team members with mentorship, daily preparations, and technique guidance, fostering a culture of collaboration and growth.
• Special Functions & Events
  Support the Chef in executing specialty dinners, private events, and functions with minimal supervision.
  Contribute creativity and expertise to elevate unique dining experiences.
• Menu Development
  Collaborate with the Chef to develop daily features and special menus, ensuring alignment with the cuisine theme of the outlets.
  Propose innovative ideas that enhance the culinary identity of the property.
• Operational Support
  Assist with food requisitions and ordering under the Chef’s guidance, maintaining accuracy and efficiency in stock management.

Qualifications

• Experience: Minimum of one year of experience in a Chef de Partie or similar role.
• Skills & Competencies
  Strong focus on precision, detail, and consistency in plate presentation and overall dish quality.
  Creativity and passion for developing innovative culinary experiences.
  Ability to work collaboratively in a fast-paced, high-standard kitchen environment.

Position Details

• CCNL Federturismo
• Employment Type: Seasonal; Full-time
• Salary Range: € 28.000 gross per year / 14 months

Additional Information

Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: Connect with Auberge Collection on , ,, and @Auberge and #AlwaysAubergeFriedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus.

Experience required: 12 months in a comparable hospitality role. Please see the full vacancy for the benefits offered by Collegio alla Querce, Auberge Resorts Collection.