Sandpiper Chef de Partie

Ponte Vedra Inn & Club is seeking an experienced and passionate Chef de Partie to lead culinary operations within The Sandpiper kitchen. This leadership position is responsible for overseeing daily food production ensuring exceptional quality consistency and presentation while maintaining the highest standards of food safety and sanitation. The Chef de Partie supports the Executive Chef and Sous Chefs by supervising kitchen team members training and developing staff managing inventory controlling food costs and fostering a positive organized and high-performing culinary environment. This role is instrumental in delivering memorable dining experiences that reflect the Clubs commitment to ResponsibilitiesSupervise daily food production within assigned kitchen stations to ensure exceptional quality consistency and and oversee the preparation of all menu items according to established recipes and culinary proper culinary techniques portion control and plating standards are consistently coach mentor and develop culinary team members while promoting teamwork and with scheduling team members to ensure appropriate staffing levels and efficient labor employees on equipment operation food preparation techniques safety procedures and proper storage inventory levels monitor product usage and assist with ordering to minimize waste and prevent food rotation and ensure all products are properly labeled dated and stored in accordance with HACCP and health department a clean organized and sanitary kitchen environment at all chemicals and cleaning supplies are properly stored separate from food stewarding assignments and coordinate daily cleaning all company policies culinary standards and safety required training sessions departmental meetings and safety safety concerns equipment malfunctions and maintenance needs the Chef de Cuisine and Executive Chef with daily kitchen operations and special the kitchen independently as assigned by the Chef de Cuisine or Executive additional duties and special projects as as a working Chef from an ACF-accredited culinary program or completion of an ACF Apprenticeship school diploma or equivalent to speak read write and understand English sufficiently to communicate effectively with team of three (3) to five (5) years of culinary supervisory experience in a luxury resort private club hotel or high-volume experience supervising kitchen teams and training culinary staff with upscale à la carte dining and banquet operations Skills & AbilitiesStrong knowledge of culinary techniques food preparation and kitchen with scheduling inventory management purchasing and food cost of HACCP principles food safety regulations and sanitation leadership coaching and employee development organizational and time-management to work efficiently under pressure while maintaining exceptional quality to teamwork professionalism and continuous RequirementsAbility to stand and walk for extended periods throughout the to lift and carry up to 50 to bend reach push pull and perform repetitive to work safely around hot surfaces sharp equipment and commercial kitchen to work in a fast-paced kitchen environment including weekends and be available to work a flexible schedule including:Days evenings weekends holidays and split shiftsOvertime as business needs requireWhy Join Ponte Vedra ResortsAt Ponte Vedra Resorts our culinary professionals are committed to delivering exceptional dining experiences through creativity teamwork and excellence. As a Chef de Partie at The Sandpiper youll have the opportunity to lead a talented culinary team while contributing to one of Floridas premier private club and resort Equal Opportunity Employer Drug-Free Workplace