Oversees a kitchen shift, station, or area while managing a team of culinary experts
Produces and serves food items from both a la carte and buffet menus following established recipes and quality standards
Works with Executive Chef and Sous Chefs to assign tasks to Journeypersons, Cooks Assistants, and Stewards, maintaining high service and food quality
Sets a standard for food quality, consistency, and quantity through personal example
Models positive behavior and performance for the team
Ensures adherence to food safety protocols and maintains kitchen cleanliness and organization
Manages food costs by minimizing waste through FIFO rotation, proper ordering, storage, and preparation
Controls labor costs by promoting focus and productivity among supervised cooks
Demonstrates thorough knowledge of menus, recipes, presentations, and potential food allergens
Conducts quality inspections on all food prepared under supervision to verify compliance with recipes and standards
Trains other cooks in culinary operations
Contributes to menu development and assists in creating and documenting recipes
Coordinates with Banquets, Restaurants, and Stewarding departments for effective communication and smooth operations
Assists Executive Chef or Sous Chefs in preparing performance reviews by providing input on colleague behavior and performance
Performs additional duties as assigned

Minimum 6 years of recent experience in a luxury hotel or restaurant kitchen, with 3 years as a certified Journeyperson in a 1st cook or equivalent role
Interprovincial Red Seal certification or international equivalent
Current Food Safe Level 1 certificate or equivalent, with responsibility for maintaining certification
Demonstrated high technical and artistic culinary skills via practical cooking test
Demonstrated advanced culinary and food safety knowledge via written test
Willingness and ability to taste all food products, including meats, seafood, produce, dry goods, and dairy
Full fluency in English, both written and spoken
Proven leadership in building relationships and supporting team performance
Effective communication, teamwork, and delegation abilities
Proven skill in training and developing coworkers
Strong organizational skills and initiative to work with minimal supervision
Sound decision-making and task prioritization
High level of responsibility and accountability
Commitment to excellent service and exceeding guest expectations
Flexibility to work varied shifts, including evenings, weekends, holidays, and early or late hours
Impeccable grooming and presentation
Legal eligibility to work in Canada

High school diploma or equivalent is strongly preferred
GHS/WHMIS training is advantageous
Computer skills, including proficiency in Word, Excel, and email, are beneficial

Employee benefit card with discounts at properties worldwide and extra benefits for Fairmont and Raffles employees
Exclusive discounts for employees and friends/family at Fairmont Empress Hotel
Access to Pacific Northwest Food & Beverage Discount Program with 50% off at dining venues in Vancouver, Victoria, and Whistler
Opportunities for career growth within the property and globally
Complimentary meal during shifts via the Colleague Dining Program
Free uniform laundering
Comprehensive benefits and wellness programs, including extended healthcare, dental, vision, counseling, wellness sessions, and financial/family planning through LifeWorks
Company-matched Defined Contribution Pension Plan (DCPP)
Talent development through coaching and Leadership Mentoring Programs

On-site — Victoria, BC, Canada

Repetitive tasks
Constant standing and walking during shifts
Frequent lifting and carrying of items up to 50 lbs
Ability to work in both hot and cold environments, such as hot lines, refrigerators, and freezers
The hotel cannot assist with obtaining Canadian work authorization

Accor Group is hiring a Chef de Partie