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 Pastry 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 Pastry Chef or Sous Chefs during the preparation of performance reviews for fellow colleagues, i.e.: input, observations and opinions regarding behavior and performance

RATE OF PAY: $30.12 per hour

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.