Chef de Partie at Fairmont
Lake Louise, AB T0L 1E0, Canada -
Full Time


Start Date

Immediate

Expiry Date

26 Jul, 25

Salary

0.0

Posted On

26 Apr, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Cooking

Industry

Hospitality

Description

Company Description
Embrace your passion for hiking, skiing, snowboarding and many other outdoor activities in Banff National Park while pursuing a fulfilling career at Fairmont Chateau Lake Louise. Take a risk, make a change and experience a new adventure while further developing your career. To live and work in a National Park is a once in a lifetime opportunity. Our team is a network of empowered individuals with a strong sense of themselves and the hospitality industry. Work hard, play hard and receive extraordinary benefits including subsidized onsite accommodations, which make saving money very easy to manage. Join our Fairmont family today!
Job Description
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
Start Date: May 2025

QUALIFICATIONS

  • 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.

Additional Information

JOB PERKS & BENEFITS:

  • Subsidized staff accommodation provided on-site for full time status employees
  • One complimentary meal per shift in our staff cafeteria (additional meals can be purchased for $5/meal)
  • Comprehensive benefits package (Medical, Vision & Dental) including extended benefits like; Mental Health (up to $5,000/year), Orthodontics (up to $2,500/year), Fertility Drugs and Gender Affirmation (Lifetime maximum of $10,000) for full time permanent status employees
  • Defined Contribution Pension Plan with employer matching up to 5% of annual earnings for full time permanent status employees
  • 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 - Discounted room rates including 50% off all food & beverage at Fairmont Resorts in Banff, Lake Louise, Jasper & Whistler (subject to availability)
  • Opportunity to develop your talent and grow within Fairmont Chateau Lake Louise and over 5,000 properties with Accor
    Visa Requirements: Must be legally authorized to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
    APPLY TODAY: Whether you’re just launching your career or looking for a new adventure, we invite you to visit www.lakelouisejobs.com to learn more about Fairmont Chateau Lake Louise and the extraordinary opportunities that exist within our resort!
    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: CLL.Careers@Fairmont.com
Responsibilities
  • 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
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