Chef de Partie — Elevate Senior Living Dining

Vicar; Ponte Vedra Beach (FL); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Holiday Bonus

Scholarship Opportunities

Free Lunch During Shifts

Medical Insurance

Dental Insurance

Vision Insurance

Retirement Savings Plan

Paid Time Off

Employee Assistance Program

Professional Development Opportunities

Job summary

Vicar's Landing, Ponte Vedra Beach, FL, is seeking a Chef de Partie to oversee a kitchen station and uphold high standards of food quality, presentation, and consistency for residents and guests.

You'll work with the Executive and Sous Chefs to meet dietary needs, maintain HACCP compliance, and mentor junior staff in a collaborative dining program that prioritizes hospitality and excellence.

Qualifications

• Strong culinary skills and knowledge of food preparation techniques.
• Knowledge of food safety, sanitation, and health regulations.
• Understanding dietary restrictions and nutritional needs for older adults.

Responsibilities

• Prepare, cook, and present high-quality meals according to recipes and resident preferences.
• Manage a designated kitchen station and ensure quality, presentation, and portions.
• Support dietary needs, including allergen-conscious and low-sodium options.
• Complete daily food prep and station setup to enable efficient operations.
• Ensure proper storage, labeling, dating, and rotation of food.
• Maintain a clean, sanitary kitchen in compliance with HACCP and health rules.
• Assist with receiving, storing, and inventorying food and supplies.
• Mentor and train new culinary team members.
• Follow safety procedures and adapt to evolving dining needs.

Skills

Culinary skills

Food safety

Dietary accommodations

Attention to detail

Teamwork

Communication

Organization

Flexibility

Education

High school diploma

Culinary certification (preferred)

Job description

Vicar's Landing, Ponte Vedra Beach, FL, is seeking a Chef de Partie to oversee a kitchen station and uphold high standards of food quality, presentation, and consistency for residents and guests.

You'll work with the Executive and Sous Chefs to meet dietary needs, maintain HACCP compliance, and mentor junior staff in a collaborative dining program that prioritizes hospitality and excellence.