Chef de Partie

Located in the heart of Canada’s capital next door to the Parliament Buildings, the landmark Fairmont Chateau Laurier hotel in Ottawa is looking to fill a role of Chef de Partie.

What is in it for you:

• Wonderful company culture – our colleagues are at the heart of all that we do
• Food & Beverage discount of 50% in our restaurants
• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Learning programs through our academies designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
• Comprehensive extended health benefits package
• Full rate of pay of $34.69/hour

Reporting to the Culinary Leadership Team, responsibilities and essential job functions include but are not limited to the following:

• Ensure all quality standards and health and safety standards are met
• Supervise kitchen team with mise-en-place and culinary service
• Deputize for Sous-Chef during absence
• Ensure proper storage and rotation of all food products
• Ensure all service and recipe standards are followed by staff in respective departments
• Produce high quality food items and show initiative and the ability to be highly productive with food preparation independently or in a team
• Communicate in a timely manner with the Sous Chefs any food or equipment items that need to be ordered
• Keep work station clean and organized including fridges/freezers, countertops and stovetops
• Ensure that station opening and closing procedures are carried out to standard
• Keep overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to Sous Chef in a timely fashion
• Prepare 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
• Organize daily workloads of staff in respective departments
• Help plan staffing levels, ordering/inventory
• Project a positive attitude
• Train existing/new staff members
• Follow all safety and sanitation policies