Lead Chef de Partie – Luxury Resort Kitchen

JUF Operations; Puerto Rico; On-site; USD 52,000 - 74,000; Full time

Benefits offered by this job

Competitive pay

Medical, Dental, and Vision benefits

401(k) plan

Paid time off and holidays

Employee meals

Referral incentives

Recognition programs

Professional development and upwardmob

Job summary

Moncayo Golf & Ocean Club is seeking a Full-Time Chef de Partie to lead a hands-on station in a luxury, member‑focused dining program in Puerto Rico. You will oversee mise en place, execution, and quality across outlets and events, coaching junior cooks and maintaining safety standards.

Required are at least 2 years of professional kitchen experience, resort or fine‑dining background, and knowledge of local food safety rules.

Qualifications

• At least 2 years of professional kitchen experience and proven ability to run a station independently; luxury resort or fine‑dining experience preferred.
• Knowledge of applicable Puerto Rico food safety requirements, sanitation, allergen awareness, and safe equipment operation.
• Food safety certification as required by company policy; culinary training or equivalent practical experience preferred.
• Ability to read recipes, prep lists, labels, and safety instructions and communicate effectively with the team.

Responsibilities

• Lead daily station setup, production, service execution, and closing procedures; delegate tasks and monitor completion.
• Prepare and plate dishes according to approved recipes, cooking methods, portions, quality standards, and service timing.
• Train, coach, and support cooks through clear direction, constructive feedback, and hands‑on demonstration.
• Maintain accurate prep lists, product pars, organized storage, stock rotation (FIFO), and proper labeling and dating.
• Monitor food quality, yields, product usage, and waste; communicate shortages and corrective actions to culinary leadership.
• Follow and reinforce food safety, sanitation, allergen controls, temperature monitoring, and cross‑contamination prevention.
• Maintain a clean, safe, and organized kitchen; report faulty equipment, damaged service ware, and unsafe conditions.
• Coordinate with culinary, stewarding, and front‑of‑house teams to support accurate, timely, member‑focused service.
• Support other outlets, comfort stations, private dining, member events, and production areas as operational needs require.
• Communicate shift handovers, guest feedback, quality concerns, and service or staffing challenges to the Sous Chef or Chef de Cuisine.

Skills

Culinary fundamentals

Station organization

Attention to detail

Leadership

Team collaboration

Communication

Job description

Moncayo Golf & Ocean Club is seeking a Full-Time Chef de Partie to lead a hands-on station in a luxury, member‑focused dining program in Puerto Rico. You will oversee mise en place, execution, and quality across outlets and events, coaching junior cooks and maintaining safety standards.

Required are at least 2 years of professional kitchen experience, resort or fine‑dining background, and knowledge of local food safety rules.