Seasonal PM Chef de Partie — Dinner Service Excellence

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

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.