Butchery Chef de Partie – Luxury Resort Kitchen Lead

Naples Beach Club, A Four Seasons Resort; Naples (FL); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401K with employer matching

Time off plans

Complimentary hotel stays

Employee meals

Tuition reimbursement

Job summary

Naples Beach Club, a Four Seasons Resort, is seeking a Butchery Chef de Partie to lead daily operations for the butchery team at our luxury resort in Naples, Florida. You will ensure quality, safety, and efficiency in meat, seafood, and poultry, while supporting culinary operations across the property.

You bring 2–4 years of progressive culinary experience with at least 2 years in butchery, strong knowledge of fabrication, inventory control, and HACCP.

Qualifications

• High school diploma, culinary school education, or equivalent professional experience.
• 2–4 years of progressive culinary experience, including at least 2 years specializing in butchery within a hotel, restaurant, resort, or high-volume food service environment.
• Advanced knowledge of meat, poultry, seafood fabrication, portioning, storage, and yield management.
• Demonstrated ability to independently manage daily butchery production and prioritize multiple operational demands.
• Strong understanding of food safety, sanitation, HACCP principles, and proper product handling procedures.
• Experience with inventory control, food cost management, and waste reduction practices.
• Ability to train, coach, and support the development of junior culinary team members.
• Strong organizational skills and attention to detail.
• Ability to lift up to 70 lbs and remain standing for extended periods.
• Flexible schedule with the ability to work mornings, evenings, weekends, holidays, and special events.

Responsibilities

• Oversee the daily operation of the butchery area, ensuring all meat, seafood, and poultry products are prepared according to Four Seasons standards and production requirements.
• Cut, trim, bone, portion, and prepare various varieties of meat, seafood, and poultry for restaurants, banquets, in-room dining, and employee dining operations.
• Receive, inspect, and verify the quality, freshness, and specifications of all incoming meat, seafood, and poultry products.
• Perform yield testing and monitor product utilization to maximize quality, consistency, and cost efficiency.
• Assist the Executive Sous Chef with inventory management, ordering requirements, stock rotation, and maintaining appropriate par levels.
• Monitor cleanliness and organization of all butchery workspaces, storage areas, walkin coolers, and freezers.
• Assist in controlling food cost through proper product utilization, waste reduction, portion control, and accurate inventory practices.
• Coordinate daily production requirements and ensure timely distribution of products to all culinary outlets.
• Maintain accurate records related to receiving, yields, transfers, and inventory as required.
• Operate, maintain, and properly clean all kitchen and butchery equipment, ensuring safe working conditions at all times.

Skills

Butchery expertise

Culinary experience

Food safety HACCP

Inventory management

Team leadership

Education

Culinary education

Job description

Naples Beach Club, a Four Seasons Resort, is seeking a Butchery Chef de Partie to lead daily operations for the butchery team at our luxury resort in Naples, Florida. You will ensure quality, safety, and efficiency in meat, seafood, and poultry, while supporting culinary operations across the property.

You bring 2–4 years of progressive culinary experience with at least 2 years in butchery, strong knowledge of fabrication, inventory control, and HACCP.