Chef De Partie

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

The Chef de Partie oversees and prepares high‑quality food items for all in‑suite dining periods, ensuring that guest orders are executed with precision, consistency, and Four Seasons’ culinary standards. This role supports kitchen leadership in supervising production, maintaining safety and sanitation, and guiding junior team members.

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  Supervise and oversee preparation of breakfast, lunch, and dinner items according to production requirements and standards.

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  Prepare food items to order following recipe cards, portioning guidelines, and presentation standards; set up station for service.

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  Start advance‑prep items as required, ensuring production does not exceed forecasted needs.

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  Maintain a safe, clean, and sanitary work environment, including correct use and cleaning of kitchen equipment (stoves, fryers, ovens, mixers, etc.).

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  Train, motivate, and supervise kitchen employees, ensuring adherence to Four Seasons cultural and core standards.

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  Support kitchen leadership with quality control, menu execution, and consistent service delivery.

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  Assist across departments when needed, contributing to smooth culinary operations and teamwork.

• Culinary experience in a luxury hotel or high‑end restaurant environment, with strong technical cooking skills.

• Fluency in English and Italian

• 3+ years of progressive leadership experience in culinary or F&B management roles.

• Ability to train, mentor, and inspire a diverse culinary team.

• Strong knowledge of kitchen operations, inventory systems, and culinary production equipment.

• Excellent organizational, time‑management, and multi‑tasking abilities in a fast‑paced environment.

• Strong communication and interpersonal skills, with the ability to collaborate effectively across departments

• Full-time position based at Hotel Danieli, Venice.

• Flexibility to work weekends and holidays as needed.

• You must possess the legal right to work in Italy