Chef de Partie

Fairmont Hotels And Resorts; Southampton; On-site; GBP 32,000 - 46,000; Full time

Benefits offered by this job

Health insurance

Worldwide travel discounts and rates (

Discounts across Fairmont & Raffles

Complimentary upgrades

Extended stays

Wellness programs

Job summary

Fairmont Southampton is seeking a Senior Chef de Partie to lead multiple kitchen stations, ensuring top-tier quality and presentation across a la carte, buffet, and specialty menus. You will oversee mise en place, inventory, and safety compliance while mentoring junior staff and supporting other kitchens during peak periods.

The role requires Accredited Culinary Diploma or equivalent and 5+ years in luxury hotel kitchens.

Qualifications

• Accredited Culinary Diploma or recognized certification (Red Seal, Journeyman, or equivalent) required.
• Minimum 5 years of progressive culinary experience in high-volume luxury hotel or resort kitchens.
• Proven experience leading multiple kitchen stations and supervising staff.
• Demonstrated ability to maintain consistent quality, presentation, and operational excellence across a section or multiple stations.
• Familiarity with sustainability practices, including waste reduction and local sourcing.

Responsibilities

• Lead execution of a la carte, buffet, and specialty menus across multiple kitchen stations to ensure consistent quality and presentation.
• Oversee mise en place, station setup, and breakdown, ensuring operational readiness and efficiency during service.
• Monitor product rotation, minimize waste, and manage section inventory with accountability for cost and efficiency.
• Operate and maintain kitchen equipment safely; report malfunctions and support preventative maintenance.
• Contribute to menu development, specials, and seasonal offerings, ensuring creative and innovative culinary experiences.
• Ensure allergen awareness, dietary requirements, and special menu requests are managed and communicated accurately.
• Enforce standardized recipes, portion control, and plating specifications across all stations.
• Lead, mentor, and develop junior kitchen staff to achieve operational excellence.
• Oversee section budget, labour costs, and operational efficiency, ensuring optimal use of resources.
• Maintain documentation of food cost, waste, inventories, and prep logs across the section.
• Ensure compliance with health, safety, and HACCP standards across all stations.
• Coordinate with multiple stations or outlets as needed to support high-volume periods or special events.
• Ensure completion and accuracy of temperature logs, cleaning schedules, and compliance records.
• Demonstrate accountability for food cost variances, waste trends, and corrective actions.
• Report maintenance, safety, or equipment issues promptly to the Sous Chef.
• Flex hours and physical requirements to work in a fast-paced kitchen environment.

Skills

Culinary leadership

Menu development

Food safety & HACCP

English proficiency

Education

Accredited Culinary Diploma or equivalent (Red Seal/Journeyman)

Tools

Birchstreet

Microsoft Office

Kitchen management software

Job description

We invite you to join the world of luxury hospitality at Fairmont Southampton as our new Senior Chef de Partie. The Senior Chef de Partie reports to the Sous Chef and plays a critical role in leading culinary operations across multiple stations within their assigned kitchen, while remaining flexible to support other kitchens within the resort when needed. This position ensures the delivery of world-class culinary experiences, supervises and mentors junior staff, and drives operational efficiency while maintaining the highest standards of quality, safety, and brand compliance. The SCDP contributes to menu innovation, section-level performance, and overall guest satisfaction., Culinary Operations & Production

• Lead execution of a la carte, buffet, and specialty menus across multiple kitchen stations to ensure consistent quality and presentation.
• Oversee mise en place, station setup, and breakdown, ensuring operational readiness and efficiency during service.
• Monitor product rotation, minimize waste, and manage section inventory with accountability for cost and efficiency.
• Operate and maintain kitchen equipment safely; report malfunctions and support preventative maintenance.
• Contribute to menu development, specials, and seasonal offerings, ensuring creative and innovative culinary experiences.
• Ensure allergen awareness, dietary requirements, and special menu requests are managed and communicated accurately.
• Enforce standardized recipes, portion control, and plating specifications across all stations

Quality, Guest Experience & Brand Standards

• Ensure all dishes produced across the section meet Fairmont luxury brand standards.
• Champion consistent taste, presentation, and timing across multiple stations.
• Handle guest interactions and feedback professionally, ensuring a superior dining experience.
• Apply service recovery principles when culinary-related guest issues arise, escalating where appropriate.
• Maintain discretion and professionalism during all guest-facing interactions.

Team Development & Leadership

• Lead, mentor, and develop junior kitchen staff to achieve operational excellence.
• Assume full supervisory responsibilities in the absence of the Sous Chef, ensuring continuity of service.
• Foster a positive, collaborative, and high-performing kitchen culture, promoting communication and teamwork.
• Provide real-time coaching, corrective feedback, and performance guidance during service.
• Support onboarding and training of new hires, apprentices, and cross-training initiatives.

Operational Management & Documentation

• Oversee section budget, labour costs, and operational efficiency, ensuring optimal use of resources.
• Maintain documentation of food cost, waste, inventories, and prep logs across the section.
• Ensure compliance with health, safety, and HACCP standards across all stations.
• Coordinate with multiple stations or outlets as needed to support high-volume periods or special events.
• Ensure completion and accuracy of temperature logs, cleaning schedules, and compliance records.
• Demonstrate accountability for food cost variances, waste trends, and corrective actions.
• Report maintenance, safety, or equipment issues promptly to the Sous Chef.
• Other duties as assigned., Ability to work flexible hours, including evenings, weekends, and public holidays.
• Physical capability to stand and walk for extended periods, lift up to 30-50 lbs, and work in hot, humid, fast-paced kitchen environments.
• Manual dexterity for precise knife and equipment work.
• Employees may be required to work across any Food & Beverage outlet within the hotel, with the flexibility to be transferred or assigned to different outlets based on operational requirements.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions: Accredited Culinary Diploma or recognized certification (Red Seal, Journeyman, or equivalent) required., Minimum 5 years of progressive culinary experience in high-volume luxury hotel or resort kitchens.

• Proven experience leading multiple kitchen stations and supervising staff.
• Demonstrated ability to maintain consistent quality, presentation, and operational excellence across a section or multiple stations.

Skills & Competencies

• Creative culinary talent with strong technical knowledge and operational oversight.
• Ability to lead a section, manage staff development, and oversee inventory, budget, and waste management.
• Proficient in reading, writing, and speaking English.
• Deep knowledge of food safety, hygiene, and HACCP protocols.
• Proficient with Microsoft Office; experience with Birchstreet or other kitchen management software is an asset.
• Guest-focused mindset with commitment to luxury service standards.
• Familiarity with sustainability practices, including waste reduction and local sourcing.

Personal Attributes, Culture & Values

• Embrace the Fairmont brand promise and luxury in your role and in all your interactions.

Fairmont Hotels & Resorts

Join a dynamic team and be part of a network of 90 spectacular properties, and 34 more in the pipeline, in 30 countries around the globe. Our properties are located from the beaches of Hawaii to the unspoiled national parks of Canada, to the heart of London, to the deserts of the United Arab Emirates.

About Fairmont Southampton Are you ready to join a team that thrives on excellence and embraces limitless potential? Fairmont Southampton, Bermuda's largest resort, invites exceptional individuals to be part of our award-winning team and shape the future of hospitality. Following a multi-million-dollar renovation, our 593-room resort is Bermuda's largest, featuring nine restaurants, a 30,000-square-foot spa, an 18-hole par three golf course and a captivating Beach Club. Opportunities for growth and success are boundless. Our culture emphasizes respect, teamwork, and professionalism, supported by comprehensive benefits. Join our diverse and inclusive team, where your unique talents and perspectives are celebrated. 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, Join our team and enjoy a range of exclusive colleague perks, including complimentary upgrades, extended stays, discounted stays across Fairmont & Raffles properties, special dining and wellness discounts, and added luxuries to enhance your experience. We believe in taking care of our team, ensuring that your hard work is rewarded with exceptional benefits. Add any other benefits relevant to your property. What's in it for you?

• Opportunities for growth and development, mentorship, and international mobility
• Health insurance, retirement savings plans, and comprehensive wellness programs
• Worldwide travel discounts and preferred rates across the Accor portfolio
• A supportive, inclusive culture grounded in respect, teamwork, and professional development