RESPONSIBILITIES

• Leads a shift, station or area of the kitchen, supervising a team of culinary professionals  
• Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
• In conjunction with the Executive Chef and Sous Chefs; proactively prioritize, delegate, and assign duties to Journeypersons, Cooks Assistants and Stewards to ensure a consistently high level of service and quality food for our guests
• Leads by example, consistently ensures food quality, consistency and quantity are meeting established expectations
• Leads by example, consistently demonstrating positive behavior and performance
• Leads by example; ensures all established food safety protocols are followed, maintains the kitchen in a neat, clean and organized manner
• Leads by example, ensure food cost is managed; by controlling food waste through FIFO rotation, proper ordering, storage and preparation of all foods
• Leads by example, ensuring productivity and labour cost are managed; by maintaining a focused and productive approach for yourself and the cooks under your supervision
• Leads by example, by possessing a complete understanding of the menu, recipes and presentations, aware of potential food allergens in each dish
• Performs quality checks of all food prepared under your supervision, to ensure all food is prepared according to the recipes and standards specified by the Executive Chef or Sous Chefs
• Trains other cooks in all aspects of the culinary operation
• Contribute ideas to menu development, assist with recipe creation and documentation
• Liaise with other departments such as Banquets, Restaurants and Stewarding to ensure excellent communication in order to achieve smooth operational outcomes
• Collaborate with the Executive Chef or Sous Chefs during the preparation of performance reviews for fellow colleagues, i.e.: input, observations and opinions regarding behavior and performance

All duties will be performed in accordance with The Fairmont Empress’ commitment to luxury service standards, and within the Accor code of conduct and corporate policies.

 

QUALIFICATIONS

• A minimum of 6 years recent (in the last six years) experience in a hotel or restaurant kitchen at a comparable level of luxury service; and 3 years as a certified Journeyperson in a 1^st cook or similar role
• Interprovincial Red Seal or international equivalent
• Current Food Safe level 1 or equivalent recognized food safety certificate, (colleagues are responsible for maintaining their food safe certification)
• Successful demonstration of a high level of technical and artistic culinary skills assessed during a practical cooking test
• Successful demonstration of high level culinary and food safety knowledge assessed through a written test
• Willing and able to taste all food products – i.e. meats, seafood, produce, dry goods, dairy
• Completely fluent English language skills; both written and verbal
• A team leader with proven success in relationship building and supporting team performance
• A proven ability to communicate effectively, work within a team and delegate to others
• A proven ability to effectively train and develop co-workers
• Excellent organizational skills, and shows initiative with ability to work well with little supervision
• Exercises sound decision making, with the ability to prioritize tasks appropriately
• Demonstrated a high level of responsibility and accountability
• Demonstrated commitment to provide excellent service and exceed guests' expectations
• High School diploma or equivalent is highly desirable
• GHS/WHMIS Training is considered an asset
• Computer Skills, including a good knowledge of Word, Excel, email communication are an asset
• Must be able to work flexible shifts, evenings, weekends, holidays, with either early start or late finish times
• Impeccable grooming and presentation

Note: The position of Chef de Partie is physically demanding.  The successful applicant must be physically capable of performing the requirements of the job including but not limited to;

• Repetitive work                                                                                                                                        
• Constant standing and walking throughout shift Frequent lifting and carrying up to 50 lbs                                                                   
• Must be able to work in both hot and cold environments – (hot line, fridge & freezer)                                                    
• Stooping, bending, twisting                                                                                                                               
• Occasional kneeling, pushing, pulling                                                                                                               
• Occasional ascending 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.