Chef de Partie

Are you ready to join a team that thrives on excellence and embraces limitless potential? Fairmont Southampton, on the island of Bermuda, seeks exceptional individuals like you to be part of our award-winning team and shape the future of hospitality. Our resort is Bermuda's largest, offering 593 luxurious guest rooms, nine restaurants, a 30,000-square-foot spa, an 18-hole par three golf course, and a captivating Beach Club. As we embark on an exciting future, including a multi-million dollar renovation, the opportunities for growth and success are boundless. Our culture emphasizes respect, teamwork, and professionalism, supported by comprehensive benefits, including health insurance, worldwide travel discounts, and wellness programs. Join our diverse and inclusive team, where your unique talents and perspectives are celebrated. Become a key player in delivering extraordinary experiences to individual and group travelers from around the globe, surrounded by the natural beauty of Bermuda. Dare to go beyond the ordinary, unlock your potential, and make a lasting impact at Fairmont Southampton. Together, let's create memories that exceed expectations. #BeLimitless

What you will be doing:

Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following:

• Prepare all food items for a la carte and buffet menus according to hotel recipes and standards
• Communicate expectations and standards to kitchen colleagues
• Continually strive to improve food preparation and presentation
• Maintain proper rotation of product to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features, and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures, and service standards
• Maintain a safe and sanitary work environment
• Train and develop kitchen employees
• Assume supervisory responsibilities in the absence of the Senior Chef de Partie/Sous Chef
• Deliver Leading Quality Assurance Standards for your position
• Other duties as assigned

Your experience and skills include:

• Two (2) year’s experience of general culinary, or butchery in at a luxury hotel/resort environment is required
• Documented culinary certification (Red Seal certificate, Journeyman’s papers, or international equivalent) is strongly preferred
• Previous supervisory experience skills preferred
• One (1) year international experience preferred and demonstrated creative culinary skills are required
• Coach, train and mentor junior chefs
• Strong interpersonal and communication skills (verbal and written, fluent in English) are required
• Proven ability to work efficiently in a demanding and fast-paced environment

Schedules:  Irregular hours including nights, weekends and public holidays apply to this position

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.