Senior Chef de Partie
Every memorable dining experience at Fairmont Jasper Park Lodge begins behind the scenes with our culinary team鈥檚 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.
What you will be doing:
Reporting to the Executive Chef & Sous Chef team, responsibilities and essential job functions include but are not limited to the following:
- Consistently offer professional, engaging and friendly service
- Follow departmental policies, procedures and service standards
- 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
- 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
- Assign daily duties to Colleagues
- Collaborate with Sous Chefs in menu development, adapting to seasonality of products and cooking trends
- Adhere to the hotel鈥檚 vehicle and handling and safety policies while driving hotel and guest vehicles
- Follow all safety and sanitation policies
- Other duties as assigned