Chef de Partie — Lead High-Volume Resort Kitchen

Pyramid Global Hospitality; Captiva (FL); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Low-cost Medical Plans

Paid Life Insurance

Short- and Long-Term Disability

Paid Time Off & Holidays

401(k) with 100% match up to 4 percent

Commuter and Company-paid Toll Plans

Job summary

South Seas is seeking an experienced and passionate Chef de Partie to join our Culinary team. The Chef de Partie is responsible for overseeing an assigned kitchen station and preparing high-quality food while maintaining South Seas standards for presentation, consistency, sanitation, and guest satisfaction.

This position requires a skilled culinary professional who can work independently, maintain an organized station, execute menu items consistently, and support the culinary leadership team in

Qualifications

• Previous professional culinary experience required.
• Ability to independently manage and execute an assigned station.
• Strong knife skills and knowledge of proper food preparation techniques.
• Knowledge of food safety, sanitation, proper food handling, and temperature standards.
• Strong communication and teamwork skills.

Responsibilities

• Prepare, cook, and present menu items according to established recipes and guidelines.
• Take ownership of an assigned kitchen station and ensure it is properly set up.
• Execute menu items accurately during high-volume service periods.
• Maintain consistent food quality, flavor, temperature, portioning, and presentation.
• Assist with training team members on recipes and kitchen procedures.
• Follow all food safety, sanitation, and workplace safety requirements.

Job description

South Seas is seeking an experienced and passionate Chef de Partie to join our Culinary team. The Chef de Partie is responsible for overseeing an assigned kitchen station and preparing high-quality food while maintaining South Seas standards for presentation, consistency, sanitation, and guest satisfaction.

This position requires a skilled culinary professional who can work independently, maintain an organized station, execute menu items consistently, and support the culinary leadership team in