PM Chef de Partie – Seasonal

LR Palm House LLC; Boca Raton (FL); On-site; USD 42,000 - 54,000; Full time

Job summary

Palm House in Palm Beach, Florida is seeking a Seasonal PM Chef de Partie to manage an assigned kitchen station and deliver exceptional dishes during evening service. The role combines culinary technique with precise execution to meet Palm House standards for flavor, quality, and presentation.

The ideal candidate thrives during dinner service, coordinates station production, and mentors junior cooks under the guidance of executive leadership.

Qualifications

• Previous experience as a Chef de Partie or an experienced Line Cook
• Strong dinner service experience; luxury hotel, resort, or upscale restaurant experience preferred
• Ability to follow standardized recipes and maintain portions, flavor, and presentation
• Knowledge of mise en place, station organization, and coordinated service timing
• Understanding of food safety, sanitation, and allergen precautions
• Culinary education or formal training preferred
• Ability to obtain or maintain food safety training or certification required for the role

Responsibilities

• Prepare and cook dinner menu items according to approved recipes, portion sizes, and presentation standards
• Execute cooking techniques appropriate to the assigned station, including grilling, sautéing, roasting, and braising
• Check ingredients and finished dishes for freshness, flavor, temperature, and presentation
• Coordinate with other stations and the expeditor to ensure dishes for each table are completed together
• Follow established procedures for allergies, dietary restrictions, and approved modifications
• Support the preparation of specials and menu development as directed by culinary leadership
• Review preparation needs, reservations, and anticipated business levels before service
• Organize mise en place and ensure the station is fully prepared for dinner
• Manage incoming orders efficiently while maintaining quality and consistency
• Communicate cooking times, shortages, and delays promptly to the Sous Chef and expeditor
• Replenish ingredients throughout service while controlling waste and overproduction
• Complete closing duties, store remaining ingredients safely, and document preparation needs for the following shift
• Follow food safety procedures for receiving, storage, thawing, cooking, cooling, and reheating
• Label, date, and rotate ingredients and complete required temperature records
• Prevent cross-contamination and follow allergy handling procedures
• Maintain clean, organized work surfaces, storage areas, utensils, and equipment
• Operate knives and commercial kitchen equipment safely
• Report equipment concerns, maintenance needs, and safety hazards promptly
• Work with Stewarding to maintain sanitation throughout service and closing
• Guide junior cooks in station preparation, cooking techniques, and plating standards
• Communicate respectfully with Culinary, Stewarding, and Food & Beverage colleagues
• Assist with inventory checks and communicate supply needs to culinary leadership
• Follow portion controls and record waste according to kitchen procedures
• Participate in pre-shift briefings, training, and menu tastings
• Uphold Palm House standards for culinary quality, professional appearance, and accountability

Skills

Chef de Partie experience

Dinner service experience

Attention to detail

Communication skills

Team coordination

Punctuality

Education

Culinary education or formal training

Job description

Description

PM Chef de Partie – Seasonal
Palm House | Palm Beach, Florida
Seasonal Employment: October–May

Everyone Belongs at Palm House

At Palm House, exceptional hospitality begins with exceptional people. We create an environment where every team member feels welcomed, respected, and valued. Through teamwork, thoughtful service, and attention to detail, we bring our distinctive approach to luxury hospitality to life.

We welcome diverse backgrounds and perspectives and believe every team member contributes to creating memorable experiences for our guests.

Position Summary

Palm House is seeking a Seasonal PM Chef de Partie to manage an assigned kitchen station and deliver exceptional dishes throughout evening service. This role combines culinary technique, thoughtful preparation, and precise execution to ensure every plate meets Palm House’s standards for flavor, quality, and presentation.

The ideal candidate is a skilled, organized culinary professional who thrives during dinner service and takes pride in consistency. Under the guidance of the Executive Chef and Sous Chefs, the Chef de Partie coordinates station production, supports junior cooks, and contributes to a respectful, efficient kitchen.

This position is seasonal, with employment anticipated from October through May. Employment is expected to conclude at the end of the seasonal period.

Key Responsibilities

Food Preparation & Execution

• Prepare and cook dinner menu items according to approved recipes, portion sizes, and presentation standards.
• Execute cooking techniques appropriate to the assigned station, including grilling, sautéing, roasting, and braising.
• Check ingredients and finished dishes for freshness, flavor, temperature, and presentation.
• Coordinate with other stations and the expeditor to ensure dishes for each table are completed together.
• Follow established procedures for allergies, dietary restrictions, and approved modifications.
• Support the preparation of specials and menu development as directed by culinary leadership.

Station Management & Dinner Service

• Review preparation needs, reservations, and anticipated business levels before service.
• Organize mise en place and ensure the station is fully prepared for dinner.
• Manage incoming orders efficiently while maintaining quality and consistency.
• Communicate cooking times, shortages, and delays promptly to the Sous Chef and expeditor.
• Replenish ingredients throughout service while controlling waste and overproduction.
• Complete closing duties, store remaining ingredients safely, and document preparation needs for the following shift.

Food Safety & Kitchen Care

• Follow food safety procedures for receiving, storage, thawing, cooking, cooling, and reheating.
• Label, date, and rotate ingredients and complete required temperature records.
• Prevent cross-contamination and follow allergy handling procedures.
• Maintain clean, organized work surfaces, storage areas, utensils, and equipment.
• Operate knives and commercial kitchen equipment safely.
• Report equipment concerns, maintenance needs, and safety hazards promptly.
• Work with Stewarding to maintain sanitation throughout service and closing.

Teamwork & Quality Control

• Guide junior cooks in station preparation, cooking techniques, and plating standards.
• Communicate respectfully with Culinary, Stewarding, and Food & Beverage colleagues.
• Assist with inventory checks and communicate supply needs to culinary leadership.
• Follow portion controls and record waste according to kitchen procedures.
• Participate in pre-shift briefings, training, and menu tastings.
• Uphold Palm House standards for culinary quality, professional appearance, and accountability.

Join Our Team

Bring your culinary expertise and passion for hospitality to Palm House this season. Join a team that values your contributions and takes pride in creating memorable dining experiences through thoughtful preparation and exceptional execution.

Equal Employment Opportunity

Palm House is an Equal Opportunity Employer. Employment decisions are based on qualifications, performance, and business needs, without regard to any characteristic protected by applicable law. We are committed to a workplace free from discrimination, harassment, and retaliation and to providing reasonable accommodations to qualified applicants and team members in accordance with applicable laws.

Requirements

PM Chef de Partie – Seasonal | Job Requirements

Experience & Knowledge

• Previous experience as a Chef de Partie or an experienced Line Cook ready to manage an assigned station.
• Strong dinner service experience; luxury hotel, resort, or upscale restaurant experience preferred.
• Proficiency in cooking techniques relevant to the assigned station, including grilling, sautéing, roasting, and braising.
• Ability to follow standardized recipes and maintain consistent portions, flavor, and presentation.
• Knowledge of mise en place, station organization, and coordinated service timing.
• Understanding of food safety, temperature control, sanitation, and allergen precautions.
• Culinary education or formal training preferred.
• Ability to obtain or maintain food safety training or certification required for the role.

Skills & Abilities

• Strong organization and attention to detail.
• Ability to manage a station independently while coordinating with the wider kitchen team.
• Ability to execute multiple orders accurately during busy dinner service.
• Clear communication and a respectful, collaborative approach.
• Ability to guide junior cooks and reinforce kitchen standards.
• Commitment to ingredient quality, portion control, and waste reduction.
• Dependability, punctuality, and composure under pressure.

Availability & Working Conditions

• Availability for seasonal employment from October through May, with employment expected to conclude at the end of the season.
• Availability for afternoon preparation, evening service, and late closing shifts, including weekends and holidays.
• Ability to complete required station cleaning and food storage procedures after service.
• Ability to work safely in a busy kitchen around heat, steam, sharp tools, and cooking equipment.

Physical Requirements

Ability to perform the essential functions of the position, with or without reasonable accommodation, including:

• Standing and walking for extended periods throughout a shift.
• Lifting and carrying heavy pots, pans, ingredient containers, and kitchen supplies using safe techniques and assistance or lifting aids as needed.
• Pushing and pulling supply carts and mobile kitchen equipment safely.
• Bending, reaching, and stooping to access ingredients, equipment, and storage areas.
• Performing repetitive hand movements when cutting, preparing, cooking, and plating food.
• Safely handling knives, hot cookware, and commercial kitchen equipment.