Chef de Partie - Elevate Senior Living Dining

Vicars Landing 1; Ponte Vedra Beach (FL); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Holiday Bonus

Scholarship Opportunities

Free Lunch During Scheduled Shifts

Employee Recognition Programs

Medical, Dental, and Vision Insurance

Retirement Savings Plan

Paid Time Off

Job summary

Vicar's Landing is seeking a talented Chef de Partie to join our Dining Services team, overseeing a designated kitchen station and delivering high-quality meals for residents and guests. You will work with the Executive and Sous Chefs to meet dietary needs and ensure HACCP-compliant operations.

The role emphasizes culinary excellence, teamwork, and mentoring junior staff in a premier senior living environment. Flexible scheduling and commitment to hospitality are key for success.

Qualifications

• High school diploma or equivalent required; culinary education preferred but not required.
• Previous Chef de Partie or similar experience is a plus.
• Knowledge of dietary restrictions for older adults is beneficial.

Responsibilities

• Prepare and present high-quality meals per recipes and resident preferences.
• Manage a designated kitchen station ensuring quality and portions.
• Collaborate with Executive and Sous Chef for dietary needs.
• Ensure proper food storage, labeling, dating, and rotation.
• Maintain HACCP-compliant, sanitary kitchen environment.
• Assist with receiving, storing, and inventorying supplies.
• Support training and mentorship of culinary team members.
• Follow safety and sanitation procedures.

Skills

Culinary skills

Food safety & HACCP

Dietary restrictions & allergens

Time management

Attention to detail

Teamwork & communication

Flexible scheduling

Education

High school diploma or equivalent

Culinary certification preferred

Job description

Vicar's Landing is seeking a talented Chef de Partie to join our Dining Services team, overseeing a designated kitchen station and delivering high-quality meals for residents and guests. You will work with the Executive and Sous Chefs to meet dietary needs and ensure HACCP-compliant operations.

The role emphasizes culinary excellence, teamwork, and mentoring junior staff in a premier senior living environment. Flexible scheduling and commitment to hospitality are key for success.