Chef de Partie – Banquets

As a Chef de Partie, you will be an integral part of our culinary team, responsible for preparing and executing high-quality dishes in your assigned section. You will oversee commis and demi-chefs, ensure consistency and quality standards, and contribute to an exceptional dining experience for our guests across our diverse culinary outlets.

Position Type: Permanent
Rate of Pay: $26.54/hour

Job Duties Include:

• Review the daily production sheets with the Sous Chef
• Prepare and when required delegate 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 participate 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
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Prepare lists of food products required for station for Sous Chef order and approval

• Minimum 5 years cooking experience.
• 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
• Previous supervisory experience

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.