Chef De Partie – The Fairmont Hotel Vancouver – Canada-Vancouver


Job Description – Chef De Partie (HVC01292)Employee Status:
Chef de Partie
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team`s commitment to safe- efficient operations and exceptional cuisine. Your passion for managing food preparation as Chef de Partie will inspire your team to create truly spectacular fare.
Hotel Overview:
Fairmont Hotel Vancouver is a glorious landmark that captures the
hearts and imaginations of all who visit. Reigning from her prestigious address
on Georgia Street at the center of the city- this Castle in the Heart of
Vancouver is surrounded by a diverse arts community of galleries and theatres-
a thriving shopping district- exhilarating nightlife and world class cuisine.
Join our team and welcome our guests to extraordinary experiences at
their home away from home.

Summary of Responsibilities

Reporting to the Executive Chef- responsibilities and essential job functions include but are not limited to the following:

Consistently offer professional- friendly and proactive guest service while supporting fellow Colleagues
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
Actively share ideas- opinions and suggestions in daily shift briefings
Ensure all kitchen Colleagues are aware of standards and expectations
Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
Continually strive to improve food preparation and presentations
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Have full knowledge of all menu items- daily features and promotions
Ensure the cleanliness and maintenance of all work areas- utensils- and equipment
Follow kitchen policies- procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assignedHours worked will fluctuate based on business needs.

QualificationsMinimum 5 years experience working in the Culinary field required
Minimum 2 years supervisory experience in a high-end
dining environment requiredRed Seal- Journeyman Cook
Certification is requiredPrevious experience in a large luxury hotel environment
Previous experience in high volume banquet operation
Diploma/Certification in a Culinary discipline an asset
Computer literate in Microsoft Window applications an
asset Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced
environment Ability to work cohesively as part of a team Ability to focus attention on guest needs- remaining
calm and courteous at all timesAbility to work flexible schedules (including evenings-
weekends and overnights)

Physical Aspects of Position (include but are not limited to):

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
Visa Requirements:
Must be legally eligible
to work in Canada. The hotel is unable to assist candidates in obtaining
Canadian work authorization.