Chef De Partie

Company Description
Recognized as one of Top 21 Iconic Hotels in the World by National Geographic Traveler magazine, honoured with Travel + Leisure Magazine’s World’s Best Award for Top 10 City Hotels in Canada, and awarded Best Historic Hotel in the Americas, Fairmont Empress is located in Victoria, BC overlooking the city’s sparkling Inner Harbour.
This Forbes Four-Star, 4-Diamond property offers 464 beautifully appointed guest rooms and suites, Willow Stream Spa with signature West Coast experiences, Q at the Empress Restaurant featuring Pacific Northwest cuisine and award winning wine list, and Q Bar with its regionally focused cocktail culture was recently named to Canada’s 50 Best Bars list. World famous Tea at the Empress is a bucket list experience in the hotel’s sophisticated Lobby Lounge. Located on Vancouver Island, Canada’s Castle on the Coast is the ideal starting point to explore British Columbia’s stunning natural beauty.
**Job Description**:
What is in it for you:
- Employee benefit card offering discounted rates at Accor properties worldwide
- Exclusive Employee and Friends &
Family Discounts at Fairmont Hotel Vancouver
- Exclusive access to the Pacific Northwest Food &
Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and Whistler
- Opportunity to develop your talent and grow within your property and across the world!
- Complimentary meal during your shift through our Colleague Dining Program
- Complimentary uniform laundering
- Access to our Safety Footwear Reimbursement Program (up to $120 per year)
- Access to our comprehensive benefits and wellness programs, including extended healthcare benefits and RMT, dental, vision, and complimentary counseling, wellness sessions, financial and family planning through LifeWorks
- Access to our company-matched Defined Contribution Pension Plan (DCPP)
- Opportunity to develop your talent through coaching and our Leadership Mentoring Programs
- Hourly rate of $27.55 to 31.49
What you will be doing:
- 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 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 establishedfood 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 Chef or Sous Chefs during the preparation of performance reviews for fellow colleagues, i.E.:
input, observations and opinions regarding behavior and performance
- Other duties as assigned
**Qualifications**:
Your experience and skills include:
- A minimum of 6 years recent experience in a hotel or restaurant kitchen at a comparable level of luxury service;
and 3 years as a certified Journeyperson in a 1st 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 effecti