Chef de Partie - Dinner/PM at Little Palm Island Resort & Spa, a Noble House Resort

Summerland Key, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Jun, 26

Salary

0.0

Posted On

27 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Precision, Organization, Consistency, Mise En Place, Execution, Knife Skills, Time Management, Communication, Accountability, Attention To Detail, Product-Driven Cooking, Technique Refinement

Industry

Description

Description WORK in PARADISE: Here is your opportunity to join the team of the iconic Little Palm Island Resort and Spa. This luxury private Island resort features multiple dining options right on the Atlantic Ocean, where our focus is providing the culinary experience of a lifetime for our guests. Little Palm Island redefines working in paradise. THE ROLE: We are seeking a Chef de Partie to take ownership of a station across prep and dinner service. This is a hands-on role in a small, focused kitchen where precision, organization, and consistency are critical. You will be responsible for maintaining clean mise en place, executing dishes at a high level, and contributing to a disciplined and accountable service environment. You will work closely with the leadership team to refine techniques, improve execution, and develop a deeper understanding of product-driven cooking. Success in this role comes from strong fundamentals, attention to detail, and the ability to perform under pressure while maintaining consistency. Requirements REQUIREMENTS: 2+ years of experience in a professional kitchen preferred Strong understanding of basic technique, knife skills, and organization Ability to work clean, stay organized, and manage time effectively Comfortable working in a fast-paced, team-oriented environment Clear communication and the ability to take direction and feedback Consistency and attention to detail across all aspects of the job Willingness to learn, adapt, and continuously improve This role requires a high level of accountability. You will be expected to show up prepared, maintain standards, and contribute positively to the team. YOU: You take pride in your craft and are motivated to improve. You’re someone who: Has a strong sense of urgency and performs well under pressure Maintains clean, organized mise en place at all times Cares about detail, consistency, and execution Communicates clearly and works well within a team Takes direction well and is open to feedback Shows up prepared and ready to contribute Is serious about growing in a professional kitchen OUR CULTURE We are a small, focused team that values hard work, reliability, and professionalism. The right candidates bring a positive attitude, strong work ethic, and a team-first mindset. Working on a private island requires flexibility and consistency. We take pride in what we do, support one another, and create an environment where cooks can grow and improve every day. THE OFFER: In return, you are rewarded with the opportunity to learn culinary skills at the highest level, a competitive compensation package including competitive pay, health benefits options, PTO, matching 401k, generous travel benefits and an opportunity to experience fine dining in paradise. Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Responsibilities

The Chef de Partie will take ownership of a station during prep and dinner service, focusing on maintaining clean mise en place and executing dishes at a high level within a small, focused kitchen. This role involves working closely with leadership to refine techniques and improve execution while contributing to a disciplined service environment.