Senior Chef de Partie

at  Fairmont

Company Description
Fairmont Jasper Park Lodge is a premier year-round resort offering exceptional outdoor adventures for both guests and colleagues. Jasper is a haven for nature lovers and adventure enthusiasts, surrounded by the majestic Canadian Rockies and breathtaking landscapes.
Job Description
Starting Rate of Pay: $25.31 per hour CAD

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 Senior Chef de Partie will inspire your team to create truly spectacular fare. In this role you will support the hotel by:

• Supervise preparation and service all food items for a la carte and buffet menus according to hotel recipes and standards
• Lead a team to produce the highest quality of food preparation and presentation, while ensuring timeliness of service
• Seek opportunities to increase food revenue and decrease kitchen expense and maximize departmental productivity without compromising our guests satisfaction
• Respond to daily email communication and be a point of contact for: inquiries, allergy concerns, daily summary to the Sous Chef team and sending emails correspondence with daily specials to appropriate parties
• Stay 4 days ahead of function and outlet business levels to ensure all production is completed, while maintaining accurate storeroom requisitions
• Build positive relationships with Front of House colleagues and management team ensuring communication of menu knowledge; which may include allergy concerns, organizing menu tastings and briefings
• Other duties as assigned

Qualifications

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Minimum 6 years well rounded experience in a 4 or 5 star hotel or reputable restaurant required
• Minimum 1 year as CDP within a 4 or 5 star hotel or reputable restaurant required hotel required
• Successful completion of Alberta’s Food Handler Certification is required
• Diploma or certification in a culinary field required
• Valid Journeyperson Red Seal certification or international equivalent is required
• Certificate of completion on an intermediate level foodservice handling course is required
• W.H.M.I.S. certification required
• Valid Alberta driver’s license required
• Excellent Knife skills and safety required
• Must be aware of new trends in presentation and preparation

• Supervise preparation and service all food items for a la carte and buffet menus according to hotel recipes and standards
• Lead a team to produce the highest quality of food preparation and presentation, while ensuring timeliness of service
• Seek opportunities to increase food revenue and decrease kitchen expense and maximize departmental productivity without compromising our guests satisfaction
• Respond to daily email communication and be a point of contact for: inquiries, allergy concerns, daily summary to the Sous Chef team and sending emails correspondence with daily specials to appropriate parties
• Stay 4 days ahead of function and outlet business levels to ensure all production is completed, while maintaining accurate storeroom requisitions
• Build positive relationships with Front of House colleagues and management team ensuring communication of menu knowledge; which may include allergy concerns, organizing menu tastings and briefings
• Other duties as assigne