Chef de Partie

Vineyards Country Club; Naples (FL); On-site; USD 42,000 - 60,000; Full time

Job summary

Vineyards Country Club in Naples, FL is seeking a skilled Chef de Partie to manage an assigned station in a fast-paced, member-focused kitchen. You will follow recipes, maintain mise en place, and collaborate with the Executive and Sous Chefs to ensure high-quality dishes and flawless service.

The ideal candidate has professional kitchen experience, strong cooking fundamentals, works well in a team, stays organized, and upholds sanitation standards in a country club setting.

Qualifications

• Required: Previous professional kitchen experience.
• Required: Strong knowledge of fundamental cooking techniques.
• Required: Ability to work efficiently in a fast-paced environment.
• Required: Ability to follow recipes, standards, and direction.
• Required: Strong organizational skills.
• Required: Reliable attendance and punctuality.
• Required: Ability to work effectively as part of a team.

Responsibilities

• Own an assigned station during prep and service.
• Set up and break down the station efficiently.
• Maintain mise en place throughout the shift.
• Ensure all food is prepared according to established recipes and club standards.
• Maintain proper portion sizes, presentation, and consistency.
• Communicate with other kitchen stations to ensure smooth service.
• Keep the station clean, organized, stocked, and service-ready.
• Follow all food safety and sanitation standards.
• Support the culinary team and contribute to a positive work environment.

Skills

Professional kitchen experience

Fundamental cooking techniques

Team player

Organizational skills

Punctuality

Stamina in fast-paced environments

Job description

Full-Time Culinary Team Member

Department: Food & Beverage / Culinary.
Position: Chef de Partie.
Employment Type: Full-Time.
Reports To: Executive Chef / Sous Chef.
Location: Country Club Restaurant.

POSITION SUMMARY:

The Chef de Partie is a skilled culinary professional responsible for overseeing an assigned kitchen station and ensuring consistent execution of high-quality food in a professional, organized, and member-focused environment.

This position works closely with the Executive Chef, Sous Chef, and culinary team to maintain food quality, consistency, sanitation, organization, and efficient service.

The ideal candidate is a dependable team player with strong culinary fundamentals, attention to detail, and the ability to remain calm and organized in a fast-paced kitchen.

KEY RESPONSIBILITIES:

Station Management:

• Take ownership of an assigned station during preparation and service.
• Set up and break down the station efficiently.
• Maintain proper mise en place throughout the shift.
• Ensure all food is prepared according to established recipes and club standards.
• Maintain proper portion sizes, presentation, and consistency.
• Communicate with other kitchen stations to ensure smooth service.
• Keep the station clean, organized, stocked, and service-ready.

Food Preparation & Cooking:

• Prepare proteins, vegetables, sauces, salads, starches, and other menu components as assigned.
• Execute menu items accurately and consistently.
• Assist with daily specials and menu development when requested.
• Maintain proper cooking temperatures and food quality.
• Minimize waste through proper preparation, storage, and utilization of product.
• Assist with receiving, storing, and rotating food products when needed.

Quality & Sanitation:

• Follow all food safety and sanitation standards.
• Maintain proper temperature logs and food-handling procedures.
• Keep work areas clean and organized.
• Follow proper FIFO rotation and labeling procedures.
• Maintain a clean and professional appearance.
• Properly clean and maintain kitchen equipment and work areas.

Teamwork & Service:

• Communicate respectfully and professionally with chefs and fellow team members.
• Assist other stations when necessary.
• Help maintain an efficient kitchen during busy service periods.
• Demonstrate a positive attitude and willingness to learn.
• Support the culinary team and contribute to a positive work environment.
• Understand that the member experience is a priority.

QUALIFICATIONS:

Required:

• Previous professional kitchen experience.
• Strong knowledge of fundamental cooking techniques.
• Ability to work efficiently in a fast-paced environment.
• Ability to follow recipes, standards, and direction.
• Strong organizational skills.
• Reliable attendance and punctuality.
• Ability to work effectively as part of a team.

Preferred:

• Previous Chef de Partie, Lead Line Cook, or equivalent experience.
• Country club, hotel, resort, or upscale restaurant experience.
• Culinary degree or formal culinary training.
• Knowledge of food-safety practices.
• Experience working multiple kitchen stations.
• Ability to train and assist less-experienced team members.

PHYSICAL REQUIREMENTS:

• Ability to stand for extended periods.
• Ability to lift and carry kitchen supplies and food products.
• Ability to work in a hot and fast-paced kitchen environment.
• Ability to bend, reach, lift, and move throughout the kitchen.
• Ability to safely use commercial kitchen equipment and knives.

WHAT WE ARE LOOKING FOR:

We are looking for someone who:

• Takes pride in their food and station.
• Shows up prepared and ready to work.
• Understands the importance of consistency.
• Works clean and organized.
• Communicates well with the team.
• Can take direction while also working independently.
• Treats coworkers with respect.
• Takes ownership of their responsibilities.
• Wants to grow within a professional culinary team.
• Understands the importance of hospitality and member service.