Chef de Partie — Oceanfront Resort Culinary Lead

BENCHMARK; United States; On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Life Insurance

Disability insurance

Paid Time Off

401(k) with company match

Commuter benefits

Job summary

South Seas, a premier resort in the Pyramid Global Hospitality portfolio located on Captiva Island, Florida, seeks an experienced Chef de Partie to lead a kitchen station, craft high-quality dishes, and uphold sanitation and presentation standards in a fast-paced resort setting.

The role requires independent work, strong communication, and collaboration with the culinary leadership to deliver exceptional guest experiences across a busy service period.

Qualifications

• Professional culinary experience required.
• Culinary degree or equivalent training preferred.
• Resort, hotel, or high‑volume restaurant experience preferred.
• Strong knife skills and knowledge of proper cooking techniques.
• Knowledge of food safety and sanitation practices.

Responsibilities

• Prepare, cook, and present items according to recipes and standards.
• Own and manage an assigned kitchen station for service.
• Execute menu items efficiently during high-volume periods.
• Maintain consistent quality, flavor, and presentation.
• Assist with daily restaurant operations, banquets, and events.
• Train and guide line cooks and prep cooks as needed.
• Ensure proper food storage, FIFO, and labeling.
• Support culinary leadership and maintain a clean workstation.

Skills

Knife skills

Communication

Teamwork

Time management

Organization

Culinary knowledge

Education

Culinary degree

Job description

South Seas, a premier resort in the Pyramid Global Hospitality portfolio located on Captiva Island, Florida, seeks an experienced Chef de Partie to lead a kitchen station, craft high-quality dishes, and uphold sanitation and presentation standards in a fast-paced resort setting.

The role requires independent work, strong communication, and collaboration with the culinary leadership to deliver exceptional guest experiences across a busy service period.