CHEF DE PARTIE

Vineyards Country Club in Naples Florida; Naples (FL); On-site; USD 52,000 - 68,000; Full time

Job summary

Vineyards Country Club in Naples, Florida, seeks a Chef de Partie to oversee an assigned kitchen station and ensure consistent execution of high-quality, member-focused cuisine.

You will work closely with the Executive and Sous Chefs to maintain food quality, sanitation, and efficient service in a fast-paced club environment. The ideal candidate is dependable, organized, and a strong team player committed to hospitality.

Qualifications

• Previous professional kitchen experience required.
• Strong knowledge of fundamental cooking techniques expected.
• Ability to work efficiently in a fast-paced environment.
• Excellent teamwork and communication with kitchen staff.

Responsibilities

• Own an assigned station during preparation and service.
• Prepare proteins, vegetables, sauces, salads, starches, and more per recipes.
• Maintain mise en place, portions, presentation, and quality.
• Follow food safety and sanitation standards and keep logs.
• Support other stations during busy service periods.
• Help with daily specials and menu development when requested.
• Maintain clean, organized, and stocked work areas.
• Ensure clear communication with the team for smooth service.

Skills

Professional kitchen experience

Cooking techniques

Fast-paced environment

Team collaboration

Education

Culinary degree or formal training

Job description

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.

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.