Chef de Partie

Responsibilities

• Lead a shift, station, or area of the kitchen, supervising a team of culinary professionals
• Prepare and service all food items for a la carte and buffet menus according to hotel recipes and standards
• Prioritize, delegate, and assign duties to Journeypersons, Cooks Assistants, and Stewards
• Ensure food quality, consistency, and quantity meet established expectations
• Follow all food safety protocols and maintain a clean, organized kitchen
• Manage food costs by controlling waste through FIFO rotation and proper storage
• Perform quality checks on all food prepared under supervision
• Train other cooks in all aspects of the culinary operation
• Contribute ideas to menu development and recipe creation

Requirements

• Minimum 6 years recent experience in a luxury hotel or restaurant kitchen
• 3 years as a certified Journeyperson in a 1st cook or similar role
• Interprovincial Red Seal or international equivalent
• Current Food Safe level 1 or equivalent certificate
• High level of technical and artistic culinary skills
• Fluent English language skills (written and verbal)
• Ability to work flexible shifts, including evenings, weekends, and holidays
• Physically capable of standing for long periods and lifting up to 50 lbs

Benefits

• Employee benefit card with discounted rates at Accor properties worldwide
• Exclusive discounts at Fairmont Empress Hotel
• 50% off at dining destinations in Vancouver, Victoria, and Whistler
• Complimentary meal during shifts and uniform laundering
• Comprehensive benefits including extended healthcare, dental, and vision
• Access to company-matched Defined Contribution Pension Plan (DCPP)
• Leadership Mentoring Programs and coaching opportunities

About the Company

Fairmont Empress is a historic, award-winning luxury hotel located in Victoria, BC, overlooking the Inner Harbour. Recognized as a Forbes recommended and MICHELIN key hotel, it offers world-class dining, spa experiences, and iconic hospitality.