Chef de Partie, Butchery

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

A rare gem on Florida’s Gulf Coast of Southwest Florida, Naples Beach Club, a Four Seasons Resort, is an exclusive collection of 156 luxurious beachfront private residences and a 222-room hotel all within a 125-acre walkable coastal village in the heart of Old Naples. Honoring local heritage and artfully reimagined for modern-day elegance, the resort includes residents-only facilities and amenities, a luxury spa and state-of-the-art well-being/fitness center, exquisite and diverse fine dining outlets, outdoor pursuits to include a tennis center, and an 18-hole golf course, bowling and movie theater experiences, and an exclusive private club.

The first of its kind, the Naples Beach Club, a Four Seasons Resort, is paradise found.

The Butchery Chef de Partie is responsible for the day-to-day operation of the butchery team, ensuring the highest standards of quality, consistency, food safety, and product utilization. This role oversees the receiving, preparation, storage, and distribution of all meat, seafood, and poultry products while supporting culinary operations across the property. The Butchery Chef de Partie will serve as the subject matter expert in butchery, helping to maintain departmental standards, monitor inventory, guide junior team members, and support the Executive Sous Chef in achieving operational and financial goals.

• Oversee the daily operation of the butchery area, ensuring all meat, seafood, and poultry products are prepared according to Four Seasons standards and production requirements.
• Cut, trim, bone, portion, and prepare various varieties of meat, seafood, and poultry for restaurants, banquets, in-room dining, and employee dining operations.
• Receive, inspect, and verify the quality, freshness, and specifications of all incoming meat, seafood, and poultry products.
• Perform yield testing and monitor product utilization to maximize quality, consistency, and cost efficiency.
• Assist the Executive Sous Chef with inventory management, ordering requirements, stock rotation, and maintaining appropriate par levels.
• Monitor and maintain proper storage, labeling, dating, and handling procedures to ensure food safety and compliance with health regulations.
• Assist in controlling food cost through proper product utilization, waste reduction, portion control, and accurate inventory practices.
• Coordinate daily production requirements and ensure timely distribution of products to all culinary outlets.
• Maintain accurate records related to receiving, yields, transfers, and inventory as required.
• Operate, maintain, and properly clean all kitchen and butchery equipment, ensuring safe working conditions at all times.
• Monitor cleanliness and organization of all butchery work spaces, storage areas, walkin coolers, and freezers.
• Support the Executive Sous Chef with implementing operational improvements and maintaining departmental standards.
• Work harmoniously and professionally with co-workers, supervisors, and leaders across all culinary and stewarding teams.

• Assist with kitchen preparation and production as required.
• Support special events, seasonal programming, and opening initiatives.
• Perform…