Demi Chef de Partie

Maintains the highest standards of food quality and presentation in workstation as directed by the Sous Chef on duty. Must have well-rounded knowledge of all areas of the kitchen including a la carte restaurant, and production areas of; banquets, garde manger, vegetable, butcher, soups, and sauce stations. Works within the station in clean safe and efficient manner in accordance with the policy’s procedures and standards of the kitchen. 

 

What is in it for you:

• Experience living in Banff National Park in the iconic location of Lake Louise
• Subsidized staff accommodation provided on-site for full time status
• Access to our Lifestyle Program activities
• One duty meal in our newly renovated staff cafeteria
• Competitive extended benefits package including medical, vision and dental for full time permanent status
• Employee Travel Program
• Comprehensive Wellness Platform (LifeWorks)
• Discounts on food & beverage/fitness centre/spa/golf
• Opportunity to develop your talent and grow within Fairmont Chateau Lake Louise and over 5,000 properties with Accor

What you will be doing:  

• Review the daily production sheets with the Chef De Partie & Sous Chef
• Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
• Actively participates in training of culinary skills to junior staff and apprentices
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keeps work station clean and organized including fridges/freezers, countertops and stovetops
• Ensures that station opening and closing procedures are carried out to standard
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie/Sous Chef in a timely fashion
• Prepares 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
• Adhere to all hotel environmental policies and initiatives
• Carry out any other tasks as assigned

Your experience and skills include:

• Experience in a luxury hotel with comparable service and standards an asset
• Red Seal Certificate (Journeyman’s papers) or Recognized International Equivalent
• Valid Food Handler Certificate required
• Must have experience and be proficient in both a la carte and production cooking
• Self‑motivated, with the ability to make effective decisions
• Demonstrates initiative, and the ability to work with minimal supervision
• Ability to maintain high service levels under pressure
• Physically fit to lift trays repeatedly, stand and walk for the duration of the shift.    

You may be required to work on holidays, weekends, overnights and other non-day shifts. Submission of your application to Fairmont Chateau Lake Louise indicates that you are able to meet these requirements as needed.