Senior Chef de Partie

Fairmont Hotels & Resorts; Southampton; On-site; GBP 44,000 - 67,000; Full time

Benefits offered by this job

Health insurance

Worldwide travel discounts

Employee dining benefits

Job summary

Fairmont Southampton in Bermuda invites a Senior Chef de Partie to lead culinary operations across multiple stations, reporting to the Sous Chef. You will oversee mise en place, quality, and guest satisfaction while mentoring junior staff and ensuring brand standards.

Join a luxury resort with nine restaurants, a spa, and a culture that values teamwork, excellence, and sustainability. Flexibility to work evenings, weekends, and holidays is required.

Qualifications

• Proven leadership in a luxury hotel or resort kitchen.
• Experience managing multiple stations and supervising staff.
• Fluent in reading, writing and speaking English.

Responsibilities

• Lead execution across multiple kitchen stations to ensure quality and presentation.
• Oversee mise en place, station setup, and breakdown for service.
• Monitor product rotation, minimize waste, and manage section inventory.
• Ensure allergen awareness, dietary requirements, and special menu requests are communicated.

Skills

Culinary leadership

High-volume kitchen

English proficiency

Education

Accredited Culinary Diploma or equivalent

Tools

BirchStreet

Job description

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

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.

Key Responsibilities

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.
• 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.

Qualifications

What will you bring to this role?

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: ·

Education

• Accredited Culinary Diploma or recognized certification (Red Seal, Journeyman, or equivalent) required.

Experience

• 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.
• 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.
• Foster an inclusive environment where every individual feels valued and respected.
• Create an environment where colleagues are empowered, supported and recognized.

Other Requirements

• 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.

Additional Information

Employee Benefits:

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?

As part of Accor, a global hospitality leader with over 5,500 hotels worldwide, you’ll enjoy:

• 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

Our Values

Respect: We value the needs, ideas and individuality of others. We treat everyone with fairness and dignity.

Excellence: We make genuine connections, and we cherish every opportunity to make the people around us feel special.

Belonging: We celebrate our differences. We support each other and we always stand together.

Empowerment: We have authority to take initiative and anticipate moments that create unforgettable experiences.

Integrity: We build trust through mutual respect and being authentic.

Our team and working environment:

Fairmont Southampton is a premier luxury resort and regarded as a leader in the hospitality industry. Our mission is to turn moments into memories for our Guests. An exciting hospitality career awaits you if you are committed to providing our Guests with an authentically local experience through providing warm and engaging service.

Our Heartists work cohesively as part of the team in a demanding, multi‑cultural diverse environment.

Our commitment to Diversity & Inclusion:

Fairmont is committed to creating an inclusive environment where diverse talent thrives. We welcome candidates from all backgrounds to join our team