PM Chef de Partie – Seasonal

PM Chef de Partie – Seasonal
Palm House | Palm Beach, Florida
Seasonal Employment: October–May

Everyone Belongs at Palm House

At Palm House, exceptional hospitality begins with exceptional people. We create an environment where every team member feels welcomed, respected, and valued. Through teamwork, thoughtful service, and attention to detail, we bring our distinctive approach to luxury hospitality to life.

We welcome diverse backgrounds and perspectives and believe every team member contributes to creating memorable experiences for our guests.

Position Summary

Palm House is seeking a Seasonal PM Chef de Partie to manage an assigned kitchen station and deliver exceptional dishes throughout evening service. This role combines culinary technique, thoughtful preparation, and precise execution to ensure every plate meets Palm House’s standards for flavor, quality, and presentation.

The ideal candidate is a skilled, organized culinary professional who thrives during dinner service and takes pride in consistency. Under the guidance of the Executive Chef and Sous Chefs, the Chef de Partie coordinates station production, supports junior cooks, and contributes to a respectful, efficient kitchen.

This position is seasonal, with employment anticipated from October through May. Employment is expected to conclude at the end of the seasonal period.

Key Responsibilities

Food Preparation & Execution

• Prepare and cook dinner menu items according to approved recipes, portion sizes, and presentation standards.
• Execute cooking techniques appropriate to the assigned station, including grilling, sautéing, roasting, and braising.
• Check ingredients and finished dishes for freshness, flavor, temperature, and presentation.
• Coordinate with other stations and the expeditor to ensure dishes for each table are completed together.
• Follow established procedures for allergies, dietary restrictions, and approved modifications.
• Support the preparation of specials and menu development as directed by culinary leadership.

Station Management & Dinner Service

• Review preparation needs, reservations, and anticipated business levels before service.
• Organize mise en place and ensure the station is fully prepared for dinner.
• Manage incoming orders efficiently while maintaining quality and consistency.
• Communicate cooking times, shortages, and delays promptly to the Sous Chef and expeditor.
• Replenish ingredients throughout service while controlling waste and overproduction.
• Complete closing duties, store remaining ingredients safely, and document preparation needs for the following shift.

Food Safety & Kitchen Care

• Follow food safety procedures for receiving, storage, thawing, cooking, cooling, and reheating.
• Label, date, and rotate ingredients and complete required temperature records.
• Prevent cross-contamination and follow allergy handling procedures.
• Maintain clean, organized work surfaces, storage areas, utensils, and equipment.
• Operate knives and commercial kitchen equipment safely.
• Report equipment concerns, maintenance needs, and safety hazards promptly.
• Work with Stewarding to maintain sanitation throughout service and closing.

Teamwork & Quality Control

• Guide junior cooks in station preparation, cooking techniques, and plating standards.
• Communicate respectfully with Culinary, Stewarding, and Food & Beverage colleagues.
• Assist with inventory checks and communicate supply needs to culinary leadership.
• Follow portion controls and record waste according to kitchen procedures.
• Participate in pre-shift briefings, training, and menu tastings.
• Uphold Palm House standards for culinary quality, professional appearance, and accountability.

Join Our Team

Bring your culinary expertise and passion for hospitality to Palm House this season. Join a team that values your contributions and takes pride in creating memorable dining experiences through thoughtful preparation and exceptional execution.

Equal Employment Opportunity

Palm House is an Equal Opportunity Employer. Employment decisions are based on qualifications, performance, and business needs, without regard to any characteristic protected by applicable law. We are committed to a workplace free from discrimination, harassment, and retaliation and to providing reasonable accommodations to qualified applicants and team members in accordance with applicable laws.