Senior Chef de Partie — Luxury Resort Kitchen Leader

Ponte Vedra Inn & Club; Ponte Vedra Beach (FL); On-site; USD 42,000 - 62,000; Full time

Job summary

Ponte Vedra Inn & Club in Florida seeks an experienced Chef de Partie to lead daily production at The Sandpiper kitchen, upholding exceptional quality, presentation, and food safety. You will supervise staff, train and develop crew, manage inventory, control costs, and support the Chef de Cuisine and Executive Chef during service and events.

This role requires leadership, high standards, flexibility, and a commitment to delivering memorable dining experiences at a premier private club and resort.

Qualifications

• Certification from an ACF-accredited culinary program or completion of an ACF Apprenticeship preferred.
• High school diploma or equivalent required.
• Ability to speak, read, write, and understand English sufficiently for team communication.

Responsibilities

• Supervise daily food production within assigned kitchen stations to ensure quality, consistency, and presentation.
• Prepare and oversee all menu items according to established recipes and standards.
• Ensure proper culinary techniques, portion control, and plating standards.
• Lead, coach, mentor, and develop culinary team members while promoting teamwork and accountability.
• Assist with scheduling team members to ensure appropriate staffing levels and efficient labor management.
• Train employees on equipment operation, food preparation techniques, safety procedures, and proper storage practices.
• Maintain inventory levels, monitor product usage, and assist with ordering to minimize waste and prevent shortages.
• Monitor food rotation and ensure proper labeling, dating and storage per HACCP and health standards.

Skills

Culinary leadership

Food cost control

Inventory management

Staff development

English communication

Education

ACF-accredited program certification

High school diploma or equivalent

Job description

Ponte Vedra Inn & Club in Florida seeks an experienced Chef de Partie to lead daily production at The Sandpiper kitchen, upholding exceptional quality, presentation, and food safety. You will supervise staff, train and develop crew, manage inventory, control costs, and support the Chef de Cuisine and Executive Chef during service and events.

This role requires leadership, high standards, flexibility, and a commitment to delivering memorable dining experiences at a premier private club and resort.