The Fairmont Hotel
Company Description
Located in the heart of Seattle's downtown, the Fairmont Olympic Hotel is a historic landmark in the city. Be a part of history, providing service to our guests in an iconic and luxurious setting. We look forward to welcoming you to the historic Fairmont Olympic Hotel located in the heart of Seattle.
Job Description We are thrilled to present an exceptional opportunity to join our esteemed culinary team at the renowned Fairmont Olympic Hotel as a Chef De Partie. As a Chef De Partie, you will have the chance to showcase your culinary skills and contribute to creating memorable dining experiences for our guests. If you are passionate about food, possess creativity in the kitchen, and thrive in a fast‑paced environment, we invite you to apply.
What is in it for you:
$30.00 per hour
Employee travel program offering discounted rates in Fairmont's and Accor worldwide
Parking/Commuting Discounts
Complimentary meal in our Staff Dining room
Learning programs through our Academies
Medical, dental, vison insurance available for all full‑time colleagues and their families. Additional supplemental insurance available.Free base employee only medical insurance
401K Retirement plans with a 4% match for all colleagues
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities
Fun, elegant atmosphere with amazing colleagues!
Key Responsibilities
Review the days requirements with the Sous Chef, prepares and when required delegates duties and ensures the production of the food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
Liases with Banquet Managers, Conference Service Managers and Restaurant Managers as needed and answers telephone responding to questions as required when Sous Chef is not available.
Actively participates in training of culinary skills to junior staff and apprentices
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
Keeps work station clean & organized including fridge/freezers, countertops, range tops
Ensures that station opening and closing procedures are carried out to standard
Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
Operate all kitchen equipment and conduct themselves with safety in mind at all times
Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef in a timely fashion
Complete other job related duties as assigned by your supervisor
Responsible for the day to day operations of his/her station
Prepares lists of food products required for station for Sous Chef order and approval
Qualifications
Able to work in a high-pressure environment
Minimum 3 years cooking experience in at least two different kitchensections i.e. Garde manger, banquets, a la carte, breakfast etc. preferred
Valid Food Handler Certificate require
Experience in a luxury hotel with comparable service and standards an asset
Excellent interpersonal and communication skills; a team player
Previous experience, minimum of three years, in the culinary field required
Diploma/Certification in a culinary discipline an asset
Must hold valid authorization to work in the USA
Physical Requirements Include:
Constant standing and walking throughout shift
Frequent lifting and carrying up to 40 lbs
Frequent kneeling, pushing, pulling, lifting
Occasional ascending or descending ladders, stairs and ramps
Additional Information All your information will be kept confidential according to EEO guidelines.
Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.
We are an equal opportunity employer. All offers contingent on background check and E‑Verify.
Do what you love, care for the world, dare to challenge the status quo!
#BELIMITLESS #J-18808-Ljbffr
Job Description We are thrilled to present an exceptional opportunity to join our esteemed culinary team at the renowned Fairmont Olympic Hotel as a Chef De Partie. As a Chef De Partie, you will have the chance to showcase your culinary skills and contribute to creating memorable dining experiences for our guests. If you are passionate about food, possess creativity in the kitchen, and thrive in a fast‑paced environment, we invite you to apply.
What is in it for you:
$30.00 per hour
Employee travel program offering discounted rates in Fairmont's and Accor worldwide
Parking/Commuting Discounts
Complimentary meal in our Staff Dining room
Learning programs through our Academies
Medical, dental, vison insurance available for all full‑time colleagues and their families. Additional supplemental insurance available.Free base employee only medical insurance
401K Retirement plans with a 4% match for all colleagues
Opportunity to develop your talent and grow within your property and across the world!
Ability to make a difference through our Corporate Social Responsibility activities
Fun, elegant atmosphere with amazing colleagues!
Key Responsibilities
Review the days requirements with the Sous Chef, prepares and when required delegates duties and ensures the production of the food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
Liases with Banquet Managers, Conference Service Managers and Restaurant Managers as needed and answers telephone responding to questions as required when Sous Chef is not available.
Actively participates in training of culinary skills to junior staff and apprentices
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
Keeps work station clean & organized including fridge/freezers, countertops, range tops
Ensures that station opening and closing procedures are carried out to standard
Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.
Operate all kitchen equipment and conduct themselves with safety in mind at all times
Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef in a timely fashion
Complete other job related duties as assigned by your supervisor
Responsible for the day to day operations of his/her station
Prepares lists of food products required for station for Sous Chef order and approval
Qualifications
Able to work in a high-pressure environment
Minimum 3 years cooking experience in at least two different kitchensections i.e. Garde manger, banquets, a la carte, breakfast etc. preferred
Valid Food Handler Certificate require
Experience in a luxury hotel with comparable service and standards an asset
Excellent interpersonal and communication skills; a team player
Previous experience, minimum of three years, in the culinary field required
Diploma/Certification in a culinary discipline an asset
Must hold valid authorization to work in the USA
Physical Requirements Include:
Constant standing and walking throughout shift
Frequent lifting and carrying up to 40 lbs
Frequent kneeling, pushing, pulling, lifting
Occasional ascending or descending ladders, stairs and ramps
Additional Information All your information will be kept confidential according to EEO guidelines.
Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.
We are an equal opportunity employer. All offers contingent on background check and E‑Verify.
Do what you love, care for the world, dare to challenge the status quo!
#BELIMITLESS #J-18808-Ljbffr