Chef de Partie

Responsibilities

• Plan, prep, set up and provide quality service in all areas of food production
• Direct, train and monitor performance of Commis and Demi Chef de Partie
• Maintain organization, cleanliness and sanitation of work areas and equipment
• Review daily production sheets with the Sous Chef
• Manage station operations and minimize food waste through proper rotation and labeling
• Adhere to standardized recipes and food safety guidelines
• Prepare food product lists for Sous Chef approval

Requirements

• 5 years experience as a Commis and Demi Chef de Partie at a Full Service Hotel or Restaurant
• Ability to work all stations on the line
• Previous supervisory experience
• Culinary art diploma or equivalent vocational training
• Food Handler certificate
• Experience in a luxury hotel environment preferred

Benefits

• Paid time off
• Medical, Dental and Vision Insurance
• 401K
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through Accor Academy
• Career development and promotion opportunities

About the Company

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space.