Chef De Partie at Accor

Municipality of Jasper, Alberta, Canada -

Full Time

Start Date

Immediate

Expiry Date

13 Jan, 26

Salary

25.01

Posted On

15 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Supervision, Team Leadership, Quality Control, Creativity, Continuous Improvement, Cost Management, Knife Skills, Food Safety, Culinary Techniques, Menu Planning, Time Management, Communication, Problem Solving, Customer Satisfaction, Training

Industry

Hospitality

Description

Company Description Experience luxury, adventure, and the great outdoors at Fairmont Jasper Park Lodge—where the stunning Canadian Rockies are your backyard. Take your career to new heights while surrounded by breathtaking landscapes, world-class hospitality, and endless opportunities to explore. This is more than just a job—it’s a chance to live, work, and thrive in a place like no other. Join us and make every day an unforgettable adventure! Job Description Chef de Partie Every memorable dining experience at Fairmont Jasper Park Lodge 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. Starting Rate of Pay: $25.01 per hour Your Job Duties Include: Supervise preparation and service all food items for a la carte and buffet menus according to hotel recipes and standards Oversee first cook, second cook and general cook in the kitchen area Lead a team to produce the highest quality of food preparation and presentation Maintain proper rotation of product in all chillers to minimize wastage/spoilage Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard Seek opportunities to increase food revenue and decrease kitchen expense and maximize departmental productivity without compromising our guests satisfaction Other duties as assigned Qualifications Your experience and skills include: Minimum 4 years well rounded experience in a 4 or 5 star hotel or reputable restaurant required Valid Journeypersons’ papers or equivalent required Diploma or equivalent Certification to a culinary program required Successful completion of Alberta’s Food Handler Certification Previous supervisory experience required Successful completion of Alberta’s Food Handler Certification Valid Alberta driver’s license required Excellent Knife skills and safe handling required Additional Information Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization. Job Perks & Benefits: Subsidized staff accommodation assistance provided One complimentary meal per shift in our staff cafeteria Employee travel program with discounts on room rates as well as on food & beverage at Fairmont & Accor properties world-wide Access to the Mountain Explorer Travel Program – exclusive room rates for colleagues, which includes 50% off all food & beverage when staying at Fairmont Resorts in Banff, Lake Louise & Whistler (subject to availability) Comprehensive wellness platform for employee mental health and wellbeing support Discounts while using our resort’s Food & Beverage Outlets, Fitness Centre, and Fairmont Jasper Park Lodge Golf Course Automatically added to our resort’s Colleague Lifestyle Program which includes access to staff activities and events Opportunity to develop your talent and grow within Fairmont Jasper Park Lodge and over 5,000 properties with Accor We encourage you to let us know if you require any accommodations through the application or recruitment process, and we will work with you to meet your needs. Persons who anticipate needing accommodations for any part of the application or interview process may contact, in confidence: [email protected] #CWMRCulinary

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Responsibilities

Supervise the preparation and service of all food items for a la carte and buffet menus, ensuring adherence to hotel recipes and standards. Lead a team to produce high-quality food while maintaining a creative and efficient kitchen environment.