Chef de Partie

at  Fogo Island Inn

WHO WE ARE

A member of Relais & Châteaux with Three MICHELIN Keys, Fogo Island Inn is a 29-room luxury hotel, built on principles of sustainability and respect for nature and culture. The Inn is a community asset, owned by the charity Shorefast, and 100 percent of operating surpluses are reinvested into Shorefast’s work to secure a resilient future for Fogo Island.
Our work has garnered significant international interest including a feature on 60 Minutes and in The New York Times’ 52 Places for a Changed World. The mission of Shorefast is to build, learn, and share economic development practices that catalyse the assets of local places, starting with Fogo Island.
Learn more about us: fogoislandinn.ca

QUALIFICATIONS AND EXPERIENCE

• Proven experience as a Chef de Partie or similar role in a high-end or fine dining restaurant.
• Formal culinary training or certification from an accredited culinary school preferred.
• Experience working in Michelin-stared or awarded restaurants preferred.
• Exceptional culinary skills with a strong understanding of various cooking techniques and Kitchen equipment.
• Excellent knowledge of kitchen health and safety protocols.
• Ability to manage time efficiently and handle multiple tasks simultaneously.
• Strong leadership and communication skills with the ability to work collaboratively in a team-oriented environment.

WHAT YOU’LL DO

· Take ownership of a designated kitchen station (e.g., sauté, grill, pastry, etc.), ensuring efficient operating during service.
· Prepare, cook, and present dishes consistently and in accordance with Fogo Island Inn’s culinary standards.
· Work closely with the Executive Chef, Sous Chef, and other team members to ensure the smooth and timely delivery of all menu items.
· Monitor food stock levels and manage inventory for your section, ensuring proper storage and rotation of ingredients.
· Assist in menu development by contributing ideas for seasonal dishes and specials, using fresh and local ingredients.
· Train and mentor junior culinary staff, providing guidance on techniques, preparation, and best practices to maintain consistency.
· Collaborate with other sections in the kitchen, ensuring the overall success of service and the coordination of multiple courses.
· Ensure all dishes leaving your station are plated beautifully, paying close attention to presentation and portioning.
· Control food costs by minimizing waste and ensuring proper inventory management and stock rotation.
· Maintain a high level of organization, cleanliness, and hygiene within your section, always adhering to health and safety standards.
· Handle high-pressure situations with calm and efficiency during peak service times.
· Other duties as required.