Chef de Partie (Full-Time)

• Wonderful company culture - our colleagues are at the heart of all that we do
• Food & Beverage discount of 50% in our restaurants
• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
• Comprehensive extended health benefits package
• Full rate of pay of $35.38/hour

• Ensure all quality standards and health and safety standards are met
• Supervise kitchen team with mise-en-place and culinary service
• Deputize for Sous-Chef during absence
• Ensure proper storage and rotation of all food products
• Ensure all service and recipe standards are followed by staff in respective departments
• Produce high quality food items and show initiative and the ability to be highly productive with food preparation independently or in a team
• Communicate in a timely manner with the Sous Chefs any food or equipment items that need to be ordered
• Keep work station clean and organized including fridges/freezers, countertops and stovetops
• Ensure that station opening and closing procedures are carried out to standard
• Keep overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to Sous Chef in a timely fashion
• Prepare lists of food products required for station for Sous Chef order and approval
• Ensure a clean and safe working environment, and actively participate in health and safety initiatives
• Organize daily workloads of staff in respective departments
• Help plan staffing levels, ordering/inventory
• Project a positive attitude
• Train existing/new staff members
• Follow all safety and sanitation policies

• Good knowledge of safety practices and of kitchen operations. “Train the Trainer” course an asset
• College level or equivalent culinary certification
• Minimum 5 years’ culinary experience
• Minimum 3 years’ experience in fine dining
• Previous experience in a busy outlet and banquet department in a similar size hotel
• Current knowledge of culinary trends and competitive market
• Red seal certification or equivalent and asset
• Must be able to work under pressure
• Ability to work various shifts depending on business demand
• Excellent written and verbal communication skills
• An energetic team player able to multi-task successfully.
• Ability to work in a fast-paced environment.
• Valid Food Handler Certificate required
• Ability to consistently stand and walk through out shift
• Must be highly organized and enjoy leading a shift of culinary staff in a dynamic, multi-event environment.

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 50 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps

Fairmont