ABOUT EMELINA

Emelina is an intimate 16-seat chef's counter in West Palm Beach, Florida, offering a single tasting menu guided by Florida's seasons, its coastline, and its local producers. Cuban cuisine is not recreated here as it is known today. It is reimagined, asking what it might have become if allowed to evolve freely, shaped by movement, exchange, and abundance. The menu reflects memories carried forward, honoring tradition without being bound by it. Hospitality at Emelina is quiet and intentional, expressed through

Omotenashi, Sensai, and Komakai:

thoughtfulness, devotion to craft, and attention to the smallest detail. Emelina holds one Michelin Star and is led by Chef-Owners Camila Salazar and Osmel González.

THE ROLE

At Emelina, the Chef de Partie owns a station and brings the tasting menu's savory courses to life. Working closely with the Sous Chef and Chef-Owners, you will run your station from prep through service at a counter where guests see every plate, holding a fine dining standard night after night. We are looking for someone who is precise, steady under pressure, and ready to lead by example. You will guide the commis on your station and contribute to a menu that is always evolving.

RESPONSIBILITIES

Run your station end to end: prep lists, mise en place, execution, and breakdown Execute and plate tasting menu courses to spec with precision and consistency, service after service Guide and train commis on your station, sharing technique and standards Support the Sous Chef in the development and testing of new dishes Monitor station inventory and communicate ordering needs to the Sous Chef Maintain proper labeling, rotation, and storage of all station components Participate in pre-service tastings and line checks Keep your station clean, organized, and stocked throughout prep and service Follow the Opening and Closing lists provided by management Assist with family meal preparation as an expression of care for the team Maintain working knowledge of proper food safety and sanitation standards Available for select Sunday and Tuesday events as needed

WHAT WE'RE LOOKING FOR 2-3

years of professional cooking experience, fine dining or tasting menu preferred Strong foundation in technique, including butchery, sauces, and precise cooking of proteins and vegetables Comfortable cooking and plating in front of guests at a chef's counter Experience training or guiding junior cooks is a plus Experience in Michelin-recognized restaurants is a plus A genuine connection to Cuban cuisine is a plus; curiosity and respect for it is a must ServSafe certification or ability to obtain

QUALITIES WE VALUE

These are the things we notice and the things that make someone exceptional in a kitchen like ours. Presence. You are fully engaged during prep and service. Your attention does not waver. Generosity. You share knowledge freely. You lift the people around you. Humility. You are confident in your craft and open to learning. Ego has no place here. Curiosity. You ask why a dish works, not just how to make it. You care about the story behind the ingredient. Consistency. You hold the same standard on a quiet Wednesday as on a full Saturday. Every time.

WHY JOIN US

Emelina is a rare environment. Small by design, serious by choice. You will work directly alongside the people who built this restaurant, learning, contributing, and growing within a kitchen recognized at the highest level of the industry. One Michelin Star kitchen with an intimate, collaborative team Four-day work week (Wednesday-Saturday) A menu that evolves, and a seat at the table for that conversation Meals during service Exposure to exceptional producers, ingredients, and techniques rooted in Latin and Florida terroir Opportunity for professional development, stages, and travel as the restaurant grows A culture where your work is seen, your craft is respected, and your growth is part of the plan

COMPENSATION

Competitive and based on experience.

TO APPLY

Send your resume and a brief note on why Emelina is the right fit for you to info@emelinawpb.com.