Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine. Your passion for managing food preparation as Chef de Partie will inspire your team to create truly spectacular fare.
If creating memories and being part of an exceptional guest experience appeals to you, perhaps you would be interested in joining the outstanding team of hospitality professionals at the Fairmont Washington, D.C. Located in Washington's fashionable West End, The Fairmont Washington, D.C. surrounds you with comfort and luxury. The perfect hotel for either business or leisure travel, The Fairmont Washington, D.C. offers spacious guestrooms and the brilliant colors of nature found in the hotel's central garden courtyard.
Summary of Responsibilities:
The Chef de Partie is responsible for ensuring that all foods in his/her station are prepared to the established standards of quality and quantity to meet the demands of the business. Must have a well-rounded knowledge of all areas of the kitchen, including sauces, grill, vegetable, butcher, garde manger and banquet.
Reporting to the Executive Sous Chef/Executive Chef, responsibilities and essential job functions include but are not limited to the following:
-Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
-Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
-Actively share ideas, opinions and suggestions in daily shift briefings
-Ensure all kitchen Colleagues are aware of standards and expectations
-Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
-Continually strive to improve food preparation and presentations
-Maintain proper rotation of product in all chillers to minimize wastage/spoilage
-Have full knowledge of all menu items, daily features and promotions
-Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
-Follow kitchen policies, procedures and service standards
-Follow all safety and sanitation policies when handling food and beverage
-Other duties as assigned
-Minimum 5 years cooking experience
-Culinary degree from an accredited institution
-Experience in a full service hotel with comparable service and standards an asset
-Previous supervisory experience
-Must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues
-Current First Aid and Serve Safe training an asset
-Work well under pressure, adapt to change and perform with a high level of energy at all times.
-Readily accept and achieve the objectives of all other job duties as assigned
-Ability to operate, clean and maintain all equipment required in job function
-Ability to work flexible hours and days
-Ability to perform job functions with attention to detail, speed and accuracy
Physical Aspects of Position (include but are not limited to):
-Constant standing and walking throughout shift
-Frequent lifting and carrying up to 30 lbs
-Occasional kneeling, pushing, pulling, lifting
-Occasional ascending or descending ladders, stairs and ramps Visa Requirements: Must be able to provide valid proof of U.S. work authorization.
Whether you're launching your career or seeking meaningful employment, we invite you to visit http://www.fairmontcareers.com/ to learn more about Fairmont Hotels & Resorts and the extraordinary opportunities that exist!