Chef de Partie — Luxury Resort Kitchen Leader

Pier Sixty Six; Deep Creek (FL); On-site; USD 48,000 - 72,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Life & Disability Insurance

401(k) match

Employee meals

Complimentary room nights

Paid time off

Job summary

Pier Sixty-Six Resort in Fort Lauderdale is seeking a seasoned Chef de Partie to join our culinary team. You will be integral in delivering high-quality dishes for a luxury resort, supporting the Sous Chef, and ensuring consistency across all services.

In this fast-paced, high-volume environment, you will train and mentor junior cooks, coordinate daily prep, and maintain strict quality standards and sanitation practices to ensure guest satisfaction and operational efficiency.

Qualifications

• Minimum 3 years of related work experience in a professional kitchen.
• Trade or vocational school degree/experience required.
• Proven ability to lead a team in a high-volume environment.

Responsibilities

• Develop and maintain positive working relationships with team members to reach common goals.
• Takes care of daily food preparation and duties assigned to meet hotel/ outlet standards.
• Follow instructions from supervisors to complete daily tasks.
• Coordinate daily tasks with the Sous Chef.
• Supervise junior cooks and ensure quality of output.
• Estimate daily production needs and monitor food quality and safety standards.
• Ensure production, preparation, and presentation meet high standards and guest expectations.
• Maintain logs, freshness checks, and proper storage.
• Communicate needs during busy periods and support events and specials.
• Train and guide subordinates to maintain motivation and efficiency.

Skills

Culinary Skills

Team Leadership

Food Preparation

Quality Control

Menu Knowledge

Education

Trade/Vocational School

Tools

Kitchen Equipment

Job description

Pier Sixty-Six Resort in Fort Lauderdale is seeking a seasoned Chef de Partie to join our culinary team. You will be integral in delivering high-quality dishes for a luxury resort, supporting the Sous Chef, and ensuring consistency across all services.

In this fast-paced, high-volume environment, you will train and mentor junior cooks, coordinate daily prep, and maintain strict quality standards and sanitation practices to ensure guest satisfaction and operational efficiency.