Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive salary
Comprehensive benefits package
Excellent training and career development opportunities
complimentary accommodations at other Four Seasons Hotels and Resorts
Complimentary Dry Cleaning for Employee Uniforms
Complimentary employee meals
401(k) retirement plan
Job Description
Four Seasons is a distinguished global hospitality company renowned for delivering exceptional luxury experiences through the commitment and passion of its people. At Four Seasons, the culture is built on mutual respect, continuous improvement, and genuine heart, allowing team members to create memorable moments for guests, residents, and partners worldwide. This brand is synonymous with excellence, fostering a world-class employee experience that enables staff to deliver outstanding guest services with personalized attention and care. The company embraces a philosophy of treating everyone with kindness and respect, mirroring how they themselves wish to be treated. Four Seasons believes that life is enriched through authentic connections with people and the world around us, and this belief permeates every facet of their operations. Whether you join as an employee, stay as a guest, or engage as a resident, the company is dedicated to creating lifelong impressions marked by warmth and genuine hospitality.
About the Location and Role: Situated on Palm Beach Island, Four Seasons Resort Palm Beach is the island’s only Five-Star, Five-Diamond resort, offering an intimate and timeless luxury experience. The resort is uniquely connected to a private beachfront, creating a charming atmosphere enriched with the spirit of this iconic destination. Dining at the resort is a culinary affair inspired by a prestigious Michelin star collaboration and local elements, particularly centered around Florie’s. Florie’s is the gem of the resort, proudly standing as the only restaurant and bar in the United States in partnership with celebrated chef Mauro Colagreco, who is recognized among The World’s 50 Best Restaurant awards. The dining experience reflects exceptional culinary artistry, refined technique, creativity, and outstanding standards of excellence.
The Chef de Partie position at Four Seasons Resort Palm Beach plays a critical role within the Florie’s Culinary team. This supervisory position is responsible for leading a designated kitchen station, ensuring the highest standards of food quality, consistency, and presentation are met during all service periods. The Chef de Partie oversees the line cooks, orchestrates daily food production, and contributes to training and mentoring team members. Reporting directly to the Executive Chef and Sous Chefs, the successful candidate will support menu innovation and participate actively in managing kitchen operations including inventory and food cost controls. With flexible scheduling that includes evenings, weekends, and holidays, this role offers a unique opportunity to contribute to a world-class culinary experience in an exquisite resort setting, supporting both guest satisfaction and professional growth within a revered global brand.
About the Location and Role: Situated on Palm Beach Island, Four Seasons Resort Palm Beach is the island’s only Five-Star, Five-Diamond resort, offering an intimate and timeless luxury experience. The resort is uniquely connected to a private beachfront, creating a charming atmosphere enriched with the spirit of this iconic destination. Dining at the resort is a culinary affair inspired by a prestigious Michelin star collaboration and local elements, particularly centered around Florie’s. Florie’s is the gem of the resort, proudly standing as the only restaurant and bar in the United States in partnership with celebrated chef Mauro Colagreco, who is recognized among The World’s 50 Best Restaurant awards. The dining experience reflects exceptional culinary artistry, refined technique, creativity, and outstanding standards of excellence.
The Chef de Partie position at Four Seasons Resort Palm Beach plays a critical role within the Florie’s Culinary team. This supervisory position is responsible for leading a designated kitchen station, ensuring the highest standards of food quality, consistency, and presentation are met during all service periods. The Chef de Partie oversees the line cooks, orchestrates daily food production, and contributes to training and mentoring team members. Reporting directly to the Executive Chef and Sous Chefs, the successful candidate will support menu innovation and participate actively in managing kitchen operations including inventory and food cost controls. With flexible scheduling that includes evenings, weekends, and holidays, this role offers a unique opportunity to contribute to a world-class culinary experience in an exquisite resort setting, supporting both guest satisfaction and professional growth within a revered global brand.
Job Requirements
- Culinary degree or equivalent professional experience
- Minimum 5 to 6 years of culinary experience in a professional kitchen
- Food safety certification ServSafe or equivalent preferred
- Strong proficiency in knife skills and station management
- Experience supervising or mentoring team members
- Ability to operate and maintain commercial kitchen equipment
- Strong organizational communication and multitasking skills
Job Qualifications
- Culinary degree or equivalent professional experience
- Minimum 5 to 6 years of culinary experience in a professional kitchen
- Advanced culinary knowledge techniques and leadership capability
- Strong proficiency in knife skills and station management
- Experience supervising or mentoring team members
- Ability to operate and maintain commercial kitchen equipment
- Strong organizational communication and multitasking skills
- Food safety certification ServSafe or equivalent preferred
Job Duties
- Supervise and support daily kitchen operations for assigned station ensuring high-quality execution for all meal periods
- Lead and guide line cooks monitoring performance and ensuring all standards and procedures are followed
- Coordinate daily mise en place prep lists production and station set-up for efficient service
- Maintain strict food safety sanitation and storage standards in compliance with regulations
- Ensure consistency in recipes portioning garnishing and presentation
- Assist in training mentoring and developing culinary team members including new hires
- Support menu updates recipe development and plating standards in collaboration with leadership
- Manage requisitions inventory and food cost controls within budget guidelines
- Delegate opening and closing duties and enforce completion of cleaning and operational checklists
- Maintain a positive professional work environment and step in to lead in the absence of management
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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