Butchery Chef de Partie - Luxury Resort Opportunity

Four Seasons Hotels and Resorts; Naples (FL); Sur place; USD 48 000 - 70 000; Plein temps

Avantages offerts par ce poste

Lucrative salary

Medical, Dental, Vision

401K with employer matching starting

Complimentary hotel stays

Tuition reimbursement

Résumé du poste

Four Seasons Naples is seeking a Butchery Chef de Partie to lead the day‑to‑day operation of the butchery team, ensuring the highest standards of quality, safety, and product utilization across all outlets on property.

The role requires 2–4 years in a hotel or high‑volume environment, with advanced knowledge of meat fabrication and food safety practices. Strong organizational skills and teamwork are essential for success.

Qualifications

• Minimum 2–4 years progressive culinary experience with butchery focus in high-volume environments.
• Knowledge of meat, poultry, seafood fabrication, portioning, storage, and yield management.
• Ability to train and coach junior team members and manage daily production.

Responsabilités

• Oversee daily operation of the butchery area and ensure standards.
• Prepare and portion meat, seafood, and poultry for all outlets.
• Receive, inspect, and verify quality and specifications of products.
• Manage inventory, par levels, and ordering requirements.
• Maintain storage, labeling, dating, and proper handling for safety.
• Control food cost through proper utilization and waste reduction.
• Coordinate production and distribution to culinary outlets.
• Maintain records of receiving, yields, transfers, and inventory.

Connaissances

Butchery experience

Food safety (HACCP)

Inventory control

Staff training

Organization

English proficiency

Heavy lifting ability

Flexible schedule

Formation

High school diploma / culinary training

Description du poste

Four Seasons Naples is seeking a Butchery Chef de Partie to lead the day‑to‑day operation of the butchery team, ensuring the highest standards of quality, safety, and product utilization across all outlets on property.

The role requires 2–4 years in a hotel or high‑volume environment, with advanced knowledge of meat fabrication and food safety practices. Strong organizational skills and teamwork are essential for success.