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.

About the Role: 

The 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. This role oversees and supports line cooks, coordinates daily production, and contributes to training and development initiatives. The Chef de Partie reports to the Executive Chef and Sous Chefs. 

About Florie’s 

Florie’s is an extraordinary culinary collaboration between Four Seasons and Mauro Colagreco, the visionary chef behind the three-Michelin-starred Mirazur, recognized among the world's most celebrated restaurants. Inspired by Mediterranean flavors, local ingredients, and live-fire cooking techniques, Florie’s delivers a unique dining experience that blends innovation, creativity, and exceptional hospitality. The restaurant serves as the culinary centerpiece of Four Seasons Resort Palm Beach and reflects the resort's commitment to world-class dining experiences. 

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, 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 

• 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 culinary leadership 

• Manage requisitions, inventory, and food cost controls within established guidelines 

• Delegate opening and closing duties and ensure completion of cleaning and operational checklists 

• Maintain a positive, professional work environment and step in to lead operations in the absence of management 

What You Bring: 

• Culinary degree or equivalent professional experience preferred 

• 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) 

What We Offer: 

• Competitive salary and 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 

Schedule & Hours: 

•  Flexible schedule required, including evenings, weekends, and holidays 

Work Authorization:  

• Candidates must have valid authorization to work in the United States at the time of application.