Sandpiper - Chef de Partie
$31,200–$31,200 year
On-sitePonte Vedra Beach, Florida, United States
Job Summary
Supervise daily food production within assigned kitchen stations to ensure exceptional quality, consistency, and presentation while preparing and overseeing menu items according to established recipes. Lead, coach, and mentor culinary team members, manage inventory and food costs, and maintain a clean, sanitary environment in compliance with HACCP standards. Assist the Executive Chef and Sous Chefs with operations, scheduling, and special events while operating the kitchen independently as assigned. This role requires three to five years of supervisory experience in luxury hospitality, with availability for flexible shifts including weekends and holidays.
Required Qualifications
- High school diploma or equivalent
- Minimum of three (3) to five (5) years of culinary supervisory experience in a luxury resort, private club, hotel, or high-volume restaurant
- Previous experience supervising kitchen teams and training culinary staff
- Ability to speak, read, write, and understand English sufficiently to communicate effectively with team members
- Ability to stand and walk for extended periods throughout the shift
- Ability to lift and carry up to 50 pounds
- Ability to bend, reach, push, pull, and perform repetitive motions
- Ability to work safely around hot surfaces, sharp equipment, and commercial kitchen machinery
- Ability to work in a fast-paced kitchen environment, including weekends and holidays
- Must be available to work a flexible schedule, including: Days, evenings, weekends, holidays, and split shifts
- Overtime as business needs require
Desired Qualifications
- Certification as a working Chef from an ACF-accredited culinary program or completion of an ACF Apprenticeship
- Experience with upscale à la carte dining and banquet operations
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