Sandpiper - Chef de Partie

About the role

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.

Responsibilities

• Supervise daily food production within assigned kitchen stations to ensure exceptional quality, consistency, and presentation.
• Prepare and oversee the preparation of all menu items according to established recipes and culinary standards.
• Ensure proper culinary techniques, portion control, and plating standards are consistently followed.
• Lead, coach, mentor, and develop culinary team members while promoting teamwork and accountability.
• Aid with scheduling team members to ensure appropriate staffing levels and efficient labor management.
• Train employees on equipment operation, food preparation techniques, safety procedures, and proper storage practices.
• Maintain inventory levels, monitor product usage, and assist with ordering to minimize waste and prevent shortages.
• Monitor food rotation and ensure all products are properly labeled, dated, and stored in accordance with HACCP and health department standards.
• Maintain a clean, organized, and sanitary kitchen environment at all times.
• Oversee stewarding assignments and coordinate daily cleaning responsibilities.
• Enforce all company policies, culinary standards, and safety procedures.
• Attend required training sessions, departmental meetings, and safety programs.
• Report safety concerns, equipment malfunctions, and maintenance needs promptly.
• Assist the Chef de Cuisine and Executive Chef with daily kitchen operations and special events.
• Operate the kitchen independently as assigned by the Chef de Cuisine or Executive Chef.
• Perform additional duties and special projects as assigned.

Qualifications

• Education: Certification as a working Chef from an ACF-accredited culinary program or completion of an ACF Apprenticeship preferred.
• High school diploma or equivalent required.
• Ability to speak, read, write, and understand English sufficiently to communicate effectively with team members.
• Experience: Minimum of three (3) to five (5) years of culinary supervisory experience in a luxury resort, private club, hotel, or high-volume restaurant. Previous experience supervising kitchen teams and training culinary staff required. Experience with upscale à la carte dining and banquet operations preferred.
• Knowledge, Skills & Abilities: Strong knowledge of culinary techniques, food preparation, and kitchen operations. Experience with scheduling, inventory management, purchasing, and food cost control. Knowledge of HACCP principles, food safety regulations, and sanitation standards. Strong leadership, coaching, and employee development skills. Excellent organizational and time-management abilities. Ability to work efficiently under pressure while maintaining exceptional quality standards. Commitment to teamwork, professionalism, and continuous improvement.

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift.
• Ability to lift and carry up to 50 pounds.
• Ability to bend, reach, push, pull, and perform repetitive motions.
• Ability to work safely around hot surfaces, sharp equipment, and commercial kitchen machinery.
• Ability to work in a fast-paced kitchen environment, including weekends and holidays.

Schedule

Must be available to work a flexible schedule, including days, evenings, weekends, holidays, and split shifts. Overtime as business needs require.