Chef de Partie

• Supervise and support daily kitchen operations for 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 in compliance with regulations
• 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 leadership
• Manage requisitions, inventory, and food cost controls within budget guidelines
• Delegate opening and closing duties and enforce completion of cleaning and operational checklists
• Maintain a positive, professional work environment and step in to lead in the absence of management

• Culinary degree or equivalent professional experience
• 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 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)

ServSafe or equivalent

• 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