Role OverviewThe Chef de Partie is a key supervisory member of the Florie's Culinary team, responsible for leading a designated kitchen station while ensuring the highest standards of food quality, consistency, and presentation.
What You Will Do
Supervise and support daily kitchen operations for an assigned station, ensuring high-quality execution for all meal periods. Lead and guide line cooks, monitor performance and ensure all standards and procedures are followed.
Why It Might Be a Fit
The ideal candidate will have advanced culinary knowledge, techniques, and leadership capability, with strong proficiency in knife skills and station management, and experience supervising, coaching, or mentoring team members.
Requirements
- Culinary degree or equivalent professional experience
- Minimum 5–6 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, coaching, 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)
Benefits
- Competitive salary
- Comprehensive benefits package
- Excellent training and career development opportunities
- Complimentary accommodations at other Four Seasons Hotels & Resorts
- Complimentary dry cleaning for employee uniforms
- Complimentary employee meals
- 401(k) retirement plan
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