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Today

Chef de Partie

The Vineta Hotel Palm Beach, FL

Palm Beach, FL

Today

Up to $59k/yr Full time Catering Chef Culinary Operations

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Job Description

The Vineta Hotel in Palm Beach, FL is seeking a Chef de Partie to oversee a designated kitchen station in a fast paced luxury environment.

Responsibilities

Prepare, cook, and plate dishes for your station to the highest culinary standards, ensuring consistency and quality.
Collaborate with the Sous Chef or Executive Chef to develop and implement menu items that reflect seasonal luxury dining.
Maintain precise presentation standards with careful plating and garnishing.
Oversee daily operations of your kitchen section, including inventory management and equipment upkeep.
Coordinate food preparation timelines to ensure timely service during high volume periods such as banquets and peak dining hours.
Keep your station clean, organized, and efficient in line with health and safety requirements.
Foster a positive, collaborative atmosphere within the kitchen team.
Monitor inventory for your station, including ingredients, supplies, and portion control to minimize waste.
Assist in ordering supplies and ensure stock rotation to maintain freshness.
Work with the Executive Chef and Sous Chef to create new menu items, specials, or seasonal offerings aligned with luxury standards.
Stay informed on culinary trends, techniques, and ingredients to introduce innovation to the menu.
Accommodate guest requests such as dietary restrictions or custom dishes while preserving quality.
Adhere to strict food safety and sanitation regulations, including HACCP and local codes.
Ensure proper handling, storage, and labeling of ingredients to prevent cross contamination.
Maintain a clean and safe kitchen environment, including regular equipment and workspace cleaning.
Collaborate with front of house teams to ensure seamless communication and service delivery.
Address guest feedback about food quality professionally, coordinating with management as needed.
Occasionally interact with guests during special events, delivering courteous, discreet, and professional service.
Maintain a polished personal appearance and hygiene to reflect a professional image for guests.
Inspire creativity and a strong commitment to service excellence to enhance the restaurant’s luxury ambiance.

Requirements

Minimum 3 years of professional cooking experience, including 1–2 years in a Chef de Partie or similar role within fine dining and luxury hotel standards.
Culinary school degree preferred, or equivalent experience; food safety certifications are a plus.
Fluent in English; additional languages are considered an asset.
Flexible availability including days, evenings, overnights, weekends, and holidays.
Ability to reach, bend, balance, and lift objects weighing up to 50 lbs repeatedly during a shift.

Compensation

Salary: USD 59,000 per year

Benefits

Competitive salary
Employer paid health benefits package
401(k) plan matching program
Comprehensive overall compensation package (PTO, holidays)
Excellent Training and Development opportunities with Oetker Hotels
Complimentary Hotelier Meals
Complementary Dry Cleaning
401(k) matching
Dental insurance
Health insurance
Vision insurance

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4d ago

Sous Chef

Hotel Viata West Lake Hills, TX

West Lake Hills, TX

4d ago

$65k - $75k/yr Full time Chef Culinary Operations Food and Beverage

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Job Description

Compensation for this role is $65,000 to $75,000 per year, onsite in West Lake Hills, TX 78746. Hotel Viata offers a comprehensive benefits package including 401(k), health insurance, dental insurance, vision insurance, and paid time off.

The Sous Chef will assist the Executive Chef in overseeing kitchen operations, maintaining high standards of food safety and quality, supporting banquet and event culinary operations, managing inventory, and leading kitchen staff to ensure quality and timely execution.

Responsibilities

Assist the Executive Chef in planning and directing food preparation and cooking activities.
Ensure that all food is prepared according to established recipes, standards, and presentation guidelines.
Maintain high standards of food safety and sanitation throughout the kitchen.
Manage kitchen staff, providing training and guidance as necessary to ensure efficient operations.
Oversee inventory management, including ordering supplies and controlling stock levels.
Collaborate with the culinary team to create innovative menu items that reflect current trends in the food industry.
Support banquet and special event service as needed, ensuring quality, consistency, and timely execution.
Monitor kitchen performance, ensuring that all dishes are served on time and meet quality expectations.
Handle any customer inquiries or complaints regarding food service with professionalism and hospitality.

Requirements

Proven experience as a Sous Chef or in a similar role within the culinary field.
Banquet and/or high-volume event culinary experience preferred.
Strong knowledge of food management practices, including food safety regulations and standards.
Experience in kitchen management, including staff supervision and training.
Excellent culinary skills with a passion for creating high-quality dishes.
Familiarity with inventory control processes and restaurant management practices.
Ability to work effectively in a fast-paced environment while maintaining attention to detail.
Strong communication skills and a commitment to providing exceptional hospitality.

Benefits

401(k)
Dental insurance
Health insurance
Paid time off
Vision insurance

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