Chef de Partie, Specialist in Butcherie

2 weeks ago

Ottawa, Canada FAIRMONT Full time

Company Description

Located in the heart of Canada's capital next door to the Parliament Buildings, the landmark Fairmont Chateau Laurier hotel in Ottawa is looking to fill a role of Chef de Partie, Specialist in Butcherie /Fermentation /Microgreen Growing (Full-Time).

**What is in it for you**:

- Wonderful company culture - our colleagues are at the heart of all that we do
- Food & Beverage discount of 50% in our restaurants
- Employee benefit card offering discounted rates in Accor worldwide for you and your family
- Learning programs through our academies designed to sharpen your skills
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
- Full rate of pay $ 32.05/hour

Fairmont Château Laurier is proud to provide employment accommodation during the recruitment process. Should you require any accommodations, please notify us.

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

**Why work for Accor?**

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

Do what you love, care for the world, dare to challenge the status quo **#BELIMITLESS**

**Job Description**:
Reporting to the Culinary Leadership Team, responsibilities and essential job functions include but are not limited to the following:

- Butchery of all products for Banquets, Outlets, including whole animal breakdowns
- Understanding the anatomy of whole fish
- Overseeing and managing all fermentation programs from Miso to Garam
- Overseeing and managing the microgreen program, quality, rotation, and growth
- Overseeing and managing our garden pickling program. Ensure stock supplies are kept in order
- Overseeing and managing the smoker program
- Overseeing and managing all fresh and frozen stock and its rotations
- Ensure all quality standards and health and safety standards are met
- Supervise kitchen team with mise-en-place and culinary service
- Deputize for Sous-Chef during absence
- Ensure proper storage and rotation of all food products
- Ensure all service and recipe standards are followed by staff in respective departments
- Produce high quality food items and show initiative and the ability to be highly productive with food preparation independently or in a team
- Communicate in a timely manner with the Sous Chefs any food or equipment items that need to be ordered
- Keep work station clean and organized including fridges/freezers, countertops and stovetops
- Ensure that station opening and closing procedures are carried out to standard
- Keep overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense
- Report any and all deficiencies in kitchen equipment functionality and quality of food products to Sous Chef in a timely fashion
- Prepare lists of food products required for station for Sous Chef order and approval
- Ensure a clean and safe working environment, and actively participate in health and safety initiatives
- Organize daily workloads of staff in respective departments
- Help plan staffing levels, ordering/inventory
- Project a positive attitude
- Train existing/new staff members
- Follow all safety and sanitation policies

**Qualifications**:

- Good knowledge of safety practices and of kitchen operations. “Train the Trainer” course an asset
- Minimum 1.5 years in fermentation experience
- Minimum 1.5 years in experience in whole animal Butchery
- Minimum 1 year in microgreen experience
- Minimum 2 years in experience in preserving and canning
- College level or equivalent culinary certification
- Minimum 5 years’ culinary experience
- Minimum 3 years’ experience in fine dining
- Previous experience in a busy outlet and banquet department in a similar size hotel
- Current knowledge of culinary trends and competitive market
- Red seal certification or equivalent and asset
- Must be able to work under pressure
- Ability to work various shifts depending on business demand
- Excellent written and verbal communication skills
- An energetic team player able to multi-task successfully.
- Ability to work in a fast-paced environment.
- Valid Food Handler Certificate required
- Ability to consistently stand and walk through out shift
- Must be highly organized and enjoy leading a shift of culinary staff in a dynamic, multi-event environment.

Additional Information
- Constant standing and walking throughout shift
- Frequent lifting and carrying up to 50 lbs
- Occasional kneeling, pushing, pulling, lifting
- Occasional ascending or descending ladders, stairs and ramps

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