Chef de Partie – Sushi Specialist ( Full Time) at Accor

Ottawa, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

23 Mar, 26

Salary

34.69

Posted On

23 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sushi Preparation, Knife Skills, Fish Butchery, Rice Preparation, Teamwork, Guest Service, Food Safety, Attention to Detail, Time Management, Problem Solving, Multitasking, Communication, Professionalism, Organization, Adaptability, Integrity

Industry

Hospitality

Description

Company Description Located in the heart of Canada's capital next door to the Parliament Buildings, the landmark Fairmont Chateau Laurier hotel in Ottawa is looking to fill a role of Chef de Partie – Sushi Specialist. What is in it for you: Wonderful company culture - our colleagues are at the heart of all that we do Food & Beverage discount of 50% in our restaurants Employee benefit card offering discounted rates in Accor worldwide for you and your family Learning programs through our academies designed to sharpen your skills Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 Comprehensive extended health benefits package Full rate of pay of $34.69/hour Job Description The Chef de Partie – Sushi Specialist is responsible for delivering exceptional culinary experiences through mastery of both classical hot-kitchen techniques and specialized sushi preparation. This role requires a high level of craftsmanship, attention to detail, teamwork, guest focus, and adherence to Fairmont standards, food safety, and departmental procedures. The successful candidate demonstrates pride in their station, ownership of product quality, and the ability to work efficiently in high-volume, fast-paced environments. GUEST SERVICE REQUIREMENTS Provide warm, professional, and engaging service at all times. Interact with guests using their names whenever possible, delivering a luxury guest experience. Support and demonstrate Fairmont values and Akira Back service standards. Maintain a friendly and collaborative atmosphere for guests and colleagues. ESSENTIAL DUTIES & RESPONSIBILITIES Menu & Product Knowledge Complete knowledge of Akira Back menus, and in-room dining menus, Full understanding of sushi bar items: fish quality, cuts, rice preparation, sauces, and presentation. Check pars for daily sushi production and CDP station requirements. Participate in tastings and maintain consistent quality across all dishes. Opening Duties Arrive 10 minutes prior to scheduled shift. Turn on all required kitchen equipment. Review staffing levels, hotel occupancy, VIPs, and Restaurant Event Orders. Communicate with Sous Chef to understand daily business volumes. Review mise en place requirements for both hot-kitchen station and sushi bar. Set up workstations with required tools, equipment, and ingredients. Service Responsibilities Prepare, produce, and plate all food items required for sushi bar, and outlets. Taste all soups, sauces, and station items prior to service. Maintain exceptional presentation standards and product quality. Work cooperatively with front-of-house teams to ensure seamless service. Maintain urgency, efficiency, and accuracy during high-volume service. Support colleagues at all stations as needed, promoting teamwork. Address guest or colleague concerns constructively and professionally. Closing Duties Properly break down workstations and store all products according to food safety standards. Ensure all food is wrapped, labeled, dated, and stored correctly. Clean and sanitize station, equipment, knives, and cutting boards. Conduct end-of-shift kitchen walk-throughs for gas checks, equipment shutdowns, and fridge security. Provide detailed written communication to the Sous Chef or Executive Sous Chef for follow-up. Food Safety, Hygiene & WHMIS Maintain excellent personal hygiene and compliance with Fairmont grooming standards. Ensure proper food storage, handling, and cross-contamination control. Follow all sanitation procedures, safe cutting practices, and lifting techniques. Know the locations of fire exits, extinguishers, pull stations, WHMIS sheets, and first aid kits. Demonstrate knowledge of food temperature danger zones and proper sushi rice/seafood handling. Equipment Handling Expert operation and cleaning of equipment including: Convection ovens, deep fryers, flat tops, grills, combi ovens, steamers, salamanders Sushi bar equipment, knives, rice cookers, fish slicers Specialty pastry equipment (as applicable) Recycling & Sustainability Use composting systems correctly. Follow green initiatives, food waste controls, and sustainable culinary practices. Support zero-waste and carbon-footprint reduction programs. CULINARY TEAM MEMBER EXPECTATIONS Demonstrate positive energy, enthusiasm, and professionalism. Wear the culinary uniform with pride and comply with grooming standards. Maintain strong working relationships and support team goals. Treat colleagues, leaders, and guests with respect at all times. Uphold Fairmont Château Laurier Colleague Handbook policies and procedures. LEADERSHIP & PERFORMANCE EXPECTATIONS The Chef de Partie – Sushi Specialist will be evaluated on: Accountability and dependability Job skill knowledge and productivity Quality of work and consistency Teamwork and communication Judgment and decision-making Appearance and professionalism Guest satisfaction Adherence to policy and safety standards Punctuality and attendance Other duties as assigned. WORK ENVIRONMENT & SCHEDULE Exposure to varying noise levels and crowds depending on volume. Fast-paced, high-energy environment. Must be available to work days, evenings, weekends, and holidays. Schedule may include overtime with management approval. Qualifications EDUCATION & EXPERIENCE REQUIREMENTS High School Diploma preferred. Minimum 5 years culinary experience; sushi and high-volume operations required. Sushi-specific skills: fish butchery, nigiri/sashimi skills, rice preparation. Valid food safety certifications and all required work permits. Must maintain a neat, professional, groomed appearance per company standards. SKILLS & ABILITIES Excellent knife skills and sushi preparation skills. Strong problem-solving, prioritization, and multitasking abilities. Ability to communicate effectively in English, verbally and in writing. Ability to remain calm, focused, and professional under pressure. Strong sense of urgency with the ability to adapt to changing demands. High level of integrity, organization, and attention to detail. Ability to work independently and as part of a team. Ability to maintain confidentiality and follow procedures. Additional Information Physical Aspects of Position (included but not limited to): Ability to stand and walk for the entire shift. Ability to lift up to 50 lbs., bend, reach, kneel, crouch, and climb. Ability to work in hot, humid, fast-paced environments. Ability to handle repetitive movements and rapid pace. Fairmont Château Laurier is proud to provide employment accommodation during the recruitment process. Should you require any accommodations, please notify us. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef de Partie – Sushi Specialist is responsible for delivering exceptional culinary experiences through mastery of sushi preparation and classical hot-kitchen techniques. This includes preparing, producing, and plating food items, maintaining quality standards, and ensuring guest satisfaction.