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Chef de Partie - Jobs in Vancouver, British Columbia

FAIRMONT
Job LocationVancouver, British Columbia
EducationNot Mentioned
SalaryNot Mentioned
IndustryNot Mentioned
Functional AreaNot Mentioned
Job TypeFull time

Job Description

Job DescriptionChef de PartieAt Fairmont Hotel Vancouver, every unforgettable dining experience begins in the heart of our kitchen. As Chef de Partie, you’ll take on a key leadership role, crafting exceptional culinary creations, mentoring team members, and ensuring the highest standards of safety, efficiency, and excellence in kitchen operations.What’s in it for YouWe believe our people are the heart of everything we do. Here’s what you can expect when you join our team:

  • Competitive hourly wage starting at $28.58, rising to $35.72 upon successful completion of the probationary period
  • Comprehensive benefits package, including medical, dental, vision, life, and disability insurance (for eligible employees)
  • Company-matched pension plan and access to a Group Registered Retirement Savings Plan (GRSP)
  • Complimentary hotel stay with breakfast for two through our Be Our Guest program upon joining
  • Exclusive Colleague Benefit Card for discounts on hotel stays and dining at Accor properties worldwide
  • Complimentary meals during shifts through our Colleague Dining Program
  • 50% discount at our dining venues in Vancouver, Victoria, and Whistler through the Pacific Northwest F amp;B Discount Program
  • Monthly TransLink pass subsidy
  • Annual allowances of up to $150 for safety footwear and $400 for tool replacement
  • Learning and development opportunities through our in-house Academies
  • Meaningful engagement in our Corporate Social Responsibility initiatives
  • The opportunity to thrive in a luxury heritage property with a legacy dating back to 1939
What You #39;ll Be DoingThe role reports to the Sous Chef, Senior Sous Chefs, Executive Sous Chef, and Executive Chef, with responsibilities including, but not limited to:
  • Oversee the day-to-day operation of your designated kitchen station, ensuring food is prepared and presented to standard at all times.
  • Prepare and cook menu items in accordance with recipes, portion controls, and presentation standards.
  • Maintain the highest standards of food quality, freshness, and consistency, ensuring dishes are prepared efficiently during service.
  • Guide and support Cooks/ junior staff in your section, providing training and feedback as needed.
  • Communicate effectively with the culinary leaders, sharing updates, feedback, or concerns to ensure smooth kitchen operations.
  • Assist with the daily mise en place, ensuring your section is fully prepped and organized before service.
  • Ensure proper storage, labeling, and rotation of all ingredients and products to minimize spoilage and waste.
  • Maintain cleanliness and hygiene of your station and equipment, adhering strictly to food safety and sanitation regulations.
  • Participate in daily briefings, actively contributing ideas or suggestions for improvements.
  • Monitor and report any equipment issues or shortages to the Sous Chef promptly.
  • Stay up to date on menu changes, specials, and promotions, and be able to explain them to team members.
  • Perform additional duties as required to support business needs

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